Grilling Chicken
One of my favorite things about this recipe is how quickly these chicken sandwiches grill up. Be sure to lightly grease your grill so that the grilled chicken breasts do not stick. Keep the flame on your grill low so that the chicken doesn’t over cook. However, the best bet is to monitor the chicken with an instant read thermometer that can be left in while it is on the grill. That way it can be removed from the grill the moment it reaches 165 degrees Fahrenheit. One of the things I love most about this recipe is how quickly it comes together. The marinade for this grilled chicken sandwich is so quick and easy to whip up, making this a great weeknight meal.
Olive Oil: This provides flavor and helps the chicken grill up perfectly. Vinegar: I use white vinegar. It helps gently breakdown the meat to help the flavor of the marinade get in without adding too much flavor. Lemon Juice: This also helps break down the meat, but provides more flavor. I highly recommend using fresh lemon juice as opposed to bottled lemon juice Salt and Pepper
There is a common misconception out there that the longer you marinate something the better the flavor will be. You actually want to aim for 30 minutes to 24 hours. If you go longer than 24 hours, the meat will begin to break down too much, and you will have a gummy unpleasant texture. If you would like to try something different, my BBQ sauce is a recipe with rave reviews. It would also be fantastic on these sandwiches. Finally, my garlic aioli is to die for. It’s amazing on any sandwiches and would work perfect here. As my husband said when I explained this to him, “Ooooooh, like you would slice a hamburger bun!” Don’t wait just until the summer and grilling season to make these fantastic sandwiches. We own an indoor grill pan and find them to be a great way to have some grilling recipes in the middle of winter.
