Ingredients
4 Boneless, skinless chicken breasts (or thighs)
¼ cup Extra-virgin olive oil
¼ cup Fresh lemon juice
3 cloves Garlic, minced
1 tsp Dried oregano
1 tsp Dried thyme
¼ cup Fresh basil, chopped
1 tsp Salt
½ tsp Freshly cracked black pepper
4 Sandwich buns (brioche or ciabatta recommended)
¼ cup Mayonnaise or aioli
Lettuce, tomato slices, red onion, and pickles (for serving)
Instructions
1. Prep: Pound chicken breasts to an even ½-inch thickness using a meat mallet.
2. Marinate: Whisk olive oil, lemon juice, garlic, herbs, salt, and pepper. Marinate chicken for 30 minutes up to 4 hours in the refrigerator.
3. Grill: Preheat grill or grill pan to medium-high (375-400°F).
4. Cook: Grill chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
5. Rest: Transfer to a board, tent with foil, and rest for 5-10 minutes.
6. Assemble: Toast buns, spread with mayonnaise, and layer with lettuce, tomato, onion, pickles, and the grilled chicken.
Notes
Pro-Tips:
• Pounding the chicken to an even thickness prevents the thinner ends from overcooking while the thick center remains undercooked.
• Let the marinated chicken sit at room temperature for 15 minutes before grilling to ensure even cooking.
• Resist the urge to press down on the chicken while it grills; you want to keep those flavorful juices inside.
Variations:
• Mediterranean: Use tzatziki instead of mayo and top with feta cheese and cucumbers.
• BBQ: Brush the chicken with your favorite BBQ sauce during the last minute of grilling.
• Caprese: Top with fresh mozzarella, sliced tomatoes, basil, and a balsamic glaze drizzle.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grill
- Cuisine: American