Grilled Lemon Pepper Chicken Sandwich
Grilled Lemon Pepper Chicken Sandwich
This Grilled Lemon Pepper Chicken Sandwich is a perfect blend of zesty and savory flavors, featuring juicy, marinated chicken breasts grilled to perfection and paired with a creamy basil aioli. Served on toasted brioche buns with fresh toppings, it's a delicious and satisfying meal that's perfect for lunch or dinner.
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Ingredients
Lemon Pepper Chicken:
- 2 large boneless skinless chicken breasts
- â…“ cup vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon zested and juiced
- 4 brioche buns
- Lettuce sliced tomato, and red onion (optional toppings)
Basil Aioli:
- ½ cup mayonnaise
- ¼ cup basil leaves lightly packed (about 15 leaves)
- 1 clove garlic
- ½ tablespoon lemon juice
- â…› teaspoon salt
Instructions
Prepare the chicken:
- Carefully slice 2 large chicken breasts in half lengthwise to create four thin pieces, or pound the thick breasts to 1-inch thickness.
Marinate the chicken:
- In a bowl or sealable plastic bag, combine â…“ cup vegetable oil, 1 teaspoon salt, 1 teaspoon black pepper, and the zest of 1 lemon. Slice and juice the lemon, then add to the mixture along with the chicken. Toss until evenly coated, cover, and refrigerate for 30 minutes to 2 hours, but no longer than 3 hours.
Make the aioli:
- While the chicken marinates, prepare the basil aioli. In a food processor, combine ½ cup mayonnaise, ¼ cup basil leaves, 1 clove garlic, ½ tablespoon lemon juice, and ⅛ teaspoon salt. Blend until smooth and creamy.
Preheat the grill:
- Heat your grill to medium-high (375 to 425°F). Clean the grill grates and lightly oil them to prevent sticking.
Grill the chicken:
- Place the marinated chicken perpendicular to the grill grates. Optionally, toast the brioche buns around the grill’s edge for about 1 minute. Cook the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes.
Assemble the sandwiches:
- Spread the prepared basil aioli over the toasted brioche buns. Add the grilled chicken and top with lettuce, sliced tomato, and red onion. Serve warm and enjoy.
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