Easy Grilled Chicken Sandwich
Combine the salt, paprika, garlic powder, and black pepper in a small bowl. Season the chicken breasts with the mixture on both sides. Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side.
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Heat a large pan or griddle over medium heat. Separate the top and bottom buns and spread the cut sides of each bun with a little mayonnaise. Lay each bun mayonnaise side down in the pan or on the griddle, working in batches as necessary, and cook until toasty, then remove to a plate. Prepare each sandwich with a toasted bun, 1 grilled Cajun.
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If making a wet brine, dissolve 1/3 cup (80g) kosher salt and the 1/4 cup (55g) sugar in a medium bowl in 2 quarts (1.9L) water. Place chicken breasts in brine and refrigerate for 30 minutes. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it.
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Preheat your grill to medium-high heat. Grill the chicken breasts for about 5-6 minutes per side, or until the internal temperature reaches 165°F. While the chicken is cooking, lightly toast the hamburger buns on the grill. To assemble the sandwiches, spread the honey mustard mixture on the bottom halves of the buns.
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Grill Chicken: Bring chicken to room temp if marinated in the fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest.
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Add the balsamic, tomato paste and honey to the pan. Bring to a light boil and remove from the heat. At this point add 1-2 tablespoons of water to thin out the mixture. In a ziplock bag, add chicken, olive oil, salt, pepper, paprika and half of the honey balsamic sauce (reserve the rest for the grilling process).
How to Make a Grilled Chicken Sandwich 6 Steps (with Pictures)
STEP 7 Turn the chicken and continue to cook until chicken reaches 165°. STEP 8 Remove from grill. STEP 9 Place bottom of sandwich buns on a lined baking sheet. Top with chicken. STEP 10 Sprinkle with shredded mozzarella cheese. STEP 11 Return to the grill or place under oven. broiler until cheese is melted.
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Transfer the chicken to a clean plate or baking sheet and let rest for 10 minutes. Meanwhile, split 6 brioche rolls. Spread the butter onto the cut sides. Place the bun halves cut-side down on the grill and grill uncovered until lightly toasted, 1 to 2 minutes. Transfer to a plate or the baking sheet with the chicken.
Grilled Chicken Sandwich Recipe
Combine chicken, olive oil, dijon mustard, apple cider vinegar, honey, garlic powder, onion powder, salt, and pepper in a large bowl. Mix well and cover. Marinate for 1 hour. Heat a grill to medium heat. Oil the grates and grill chicken for 5 minutes per side. Set aside on a plate. Spray buns with cooking spray.
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Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours). Preheat grill to medium-high heat. Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F. While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
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To make the marinade start by mincing 4 cloves of garlic. Place the chicken breasts in a large glass or metal bowl along with 3 Tbsp. olive oil, 2 Tbsp. white wine vinegar (or vinegar of choice), the minced garlic, 2 tsp. smoked paprika, 2 tsp. Italian seasoning, ½ tsp. red pepper flakes (optional), and ½ tsp. each of kosher salt and pepper.
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In a large bowl or baking dish, mix together the marinade ingredients for the grilled chicken. 2. Use a meat mallet to pound the chicken breasts until they are an even ½ inch thickness. 3. Add the chicken to the marinade mixture and turn to coat. Cover the dish and marinate the chicken in the refrigerator for 2 hours.
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Add the chicken, seal the bag, and gently massage the marinade into the meat. Place the bag in the refrigerator and marinate for 3-24 hours. When ready to cook, oil the grates of a grill and preheat it to high. Grill the chicken breasts for 2-3 minutes per side, until the internal temperature reached 165°F.
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Gently pound the chicken to achieve an even thickness. Make marinade and pour over chicken. Marinate for 1-2 hours. Preheat the grill and cook the bacon. Once the bacon is crispy remove from the pan and set on a paper towel lined plate. Pour out some of the bacon grease but leave a small layer to toast the buns on.
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Top 10 BBQ Chicken Sauce Recipes
Marinade Chicken: Place chicken breasts in reusable silicone bag or glass container. In a small bowl whisk together olive oil, lemon juice, soy sauce, worcestershire sauce, garlic, kosher salt, pepper and lemon zest. Pour marinade over the chicken and toss to coat. Cover and refrigerate 30 minutes (or overnight).
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Place over direct heat or preheated grill pan and flip when the edge of the chicken is starting to turn white—about 4-5 minutes. Continue to flip every 4-5 minutes until an internal temp of 165°. The thinnest breasts were done in 12 minutes. Most are done in 15 minutes; the thickest whole breast takes about 20 minutes.
