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Grilled Lemon Pepper Chicken Sandwich Recipe

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4.1 from 11 reviews

A flavorful and juicy grilled lemon pepper chicken sandwich featuring marinated chicken breasts grilled to perfection, served on toasted brioche buns with a zesty homemade basil aioli and fresh optional toppings like lettuce, tomato, and red onion.

Ingredients

For the Chicken and Marinade

  • 2 large boneless skinless chicken breasts (about 1 pound)
  • 1/3 cup vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lemon (zested and juiced)
  • 4 brioche buns

Optional Toppings

  • Lettuce
  • Sliced tomato
  • Sliced red onion

For the Basil Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup basil leaves (lightly packed, about 15 leaves)
  • 1 clove garlic
  • 1/2 tablespoon lemon juice
  • 1/8 teaspoon salt

Instructions

  1. Prepare the Chicken: Carefully slice each chicken breast in half lengthwise to create four thin pieces, or pound thick chicken breasts down to about 1 inch thickness to ensure even cooking and tenderness.
  2. Make the Marinade: In a bowl or sealable plastic bag, combine vegetable oil, Dijon mustard, salt, black pepper, and the zest and juice of one lemon. Add the chicken pieces and toss until all are evenly coated. Cover and refrigerate for 30 minutes up to 2 hours, but do not marinate for more than 3 hours to avoid a mushy texture.
  3. Preheat the Grill: Heat your grill to medium-high, approximately 375 to 425°F. Clean the grill grates as needed to prevent sticking and ensure nice grill marks.
  4. Oil the Grill Grates: Lightly wipe the grill grates with oil using a cloth or brush to prevent the chicken from sticking during grilling.
  5. Grill the Chicken: Place the marinated chicken pieces perpendicular to the grill grates. Optionally, place brioche buns around the edge of the grill to lightly toast them for about one minute. Grill the chicken for 4 to 5 minutes on one side, then flip and cook another 4 to 5 minutes until the internal temperature reaches 165°F. Use a meat thermometer to check doneness for accuracy due to variability in grill heat.
  6. Rest the Chicken: Remove the chicken from the grill and allow it to rest for 5 minutes to retain juices and finish cooking evenly.
  7. Prepare Basil Aioli: In a food processor, blend together mayonnaise, basil leaves, garlic clove, lemon juice, and salt until smooth. If you don’t have a food processor, finely mince the basil and garlic, then whisk with the other ingredients until well combined. Refrigerate the aioli for at least 30 minutes to allow flavors to meld.
  8. Assemble the Sandwiches: Spread the basil aioli on the toasted brioche buns. Add the grilled lemon pepper chicken pieces, then top with optional lettuce, tomato slices, and red onion. Serve immediately while warm.

Notes

  • Do not marinate the chicken for more than 3 hours to avoid a mushy texture.
  • Always use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
  • Lightly oiling the grill grates helps prevent the chicken from sticking and creates beautiful grill marks.
  • The basil aioli can be made ahead and refrigerated to let flavors develop even more.
  • Optional toppings like lettuce, tomato, and red onion add freshness and texture but can be omitted based on preference.
  • Use brioche buns or any soft bread of your choice for best flavor and texture contrast with the grilled chicken.

Find it online: https://dishcooks.com/grilled-lemon-pepper-chicken-sandwich-recipe/