This grilled chicken sandwich makes a great light dinner or a tasty lunch. The chicken is marinated briefly before grilling, so it's nice and tender. Be sure to use chicken scallopine (thinly-sliced chicken breasts) or pound them to a thickness of 1/4-inch.
Ingredients:
- 1 lb. chicken breasts (or thinly-pounded chicken breasts)
- 1/2 cup fresh lemon juice
- 1 Tbsp. olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 1-3 dashes hot sauce, to taste (optional)
- lettuce, tomato, mayonnaise, sandwich buns
Preparation:
- Pound chicken breasts to a thickness of 1/4-inch. In order for the chicken to cook evenly, the breasts should be the same thickness.
If using chicken scallopine (thinly-pounded chicken breasts), skip this step.
- Whisk together remaining ingredients. Place chicken breasts in a resealable plastic bag. Cover with marinade. Seal, and turn to coat chicken well.
- Refrigerate 20-30 minutes.
- Prepare grill or heat a cast iron grill pan over medium-high heat on the stove.
- When grill or grill pan is hot, add chicken breasts (discard marinade). Grill until done, 2-4 minutes per side, depending on how thick the chicken breasts are.
Serve with lettuce, tomato and mayonnaise, if desired, on sandwich rolls.
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