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–+ servings

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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Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Cost $23.08
Servings 4

Ingredients
  

Lemon Pepper Chicken:

  • 2 large boneless skinless chicken breasts
  • ⅓ 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
  • ⅛ 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 ⅓ 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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