Celebrate National Grilling Month

Fire Up the Grill

July is National Grilling Month! To celebrate, stop by our Continental Divide lounge to try our special menu addition for July! You can also grill out at home with our recipe below from Sous Chef Trevor Henderson.

Pimento BBQ Chicken Sandwich with Avocado Aioli and Buttermilk Fried Shallots


Pimento BBQ Sauce

  • 1 Cup BBQ Sauce
  • ½ Cup Pimentos, Drained
  • 3 Clove Garlic
  • ½ Tbsp Salt
  • ¼ Tsp Black Pepper
  • ¼ Tsp Red Pepper Flake

Method: Combine ingredients in blender or food processor and puree until smooth.

Dry Rub

  • 1 Tbsp Salt
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Chili Powder
  • 1 ½ Tsp Cumin
  • 1 Tsp Black Pepper
  • ½ Tsp Mustard Powder
  • ½ Tsp Dry Oregano

Method: Combine all ingredients and whisk until combined.

Avocado Aioli

  • 1 Cup Mayo
  • ½ Avocado, Chopped
  • 1 Lemon, Juiced
  • 2 Clove Garlic, Minced
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper

Method: Combine mayo, lemon juice, minced garlic, salt, and pepper and whisk until incorporated. Stir in avocado.

Buttermilk Fried Shallots

  • 2 Shallot, Sliced into Rings
  • 1 Cup Buttermilk
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Pickle Juice
  • 1 Tsp Worcestershire
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • ½ Cup vegetable oil, for frying
  • 1 Cup AP Flour

Method: Slice shallots into ⅛” rings and separate. Combine liquid and dry ingredients, add shallots.

Chicken Sandwich

  • 6 Chicken Breasts
  • 6 Brioche Buns
  • Lettuce
  • Sliced Tomato

Method: Preheat oven to 350ºF. Generously apply spice rub to chicken breasts and refrigerate for 1 hour. Grill chicken breasts on both sides, allowing some of the sugar to caramelize. Brush both sides of the chicken with BBQ sauce and transfer to a baking pan. Bake for 10 minutes or until an internal temperature of 165ºF is reached.

Over medium heat, add vegetable oil to a saute pan. Dredge shallot rings in all purpose flour and shake loose any excess flour. Fry the shallots until golden brown.

Toast the brioche in butter or your preferred oil.