Grilled Chicken & Cheese Recipe
Make Grilled Chicken & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Cheese & Topping
Sandwich Build
Method
Chicken & Marinade
- 1
Pound and Marinate
Pat the chicken breasts dry with paper towels. If the breasts are thick, place each between two pieces of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (this helps them cook evenly and fit the sandwich).
- 2
Mix Marinade
In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.
- 3
Marinate Chicken
Place the chicken breasts in the bowl or a resealable bag and turn to coat thoroughly in the marinade. Let sit at room temperature for 15-20 minutes, or refrigerate for up to 2 hours. Remove from refrigerator 15 minutes before cooking to come to room temperature.
- 4
Preheat Grill
Preheat an outdoor grill or stovetop grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.
- 5
Grill Chicken
Grill the chicken breasts 4-6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has nice grill marks. Transfer to a plate and let rest for 5 minutes before assembling.
Cheese & Topping
- 6
Prepare Cheese
While the chicken rests, spread the softened butter on the cut sides of the sandwich rolls. Lay 2 slices of cheddar on the bottom halves of the rolls and sprinkle 1 cup shredded mozzarella evenly over the cheddar.
- 7
Assemble Hot Melt
Slice each grilled chicken breast horizontally if very thick, or leave whole if pounded thin, and place on top of the cheese on each roll bottom. The residual heat from the chicken will start to soften the cheese; for a fully melted top, close the sandwich and place it back on the grill or under a broiler for 1-2 minutes until cheese melts.
- 8
Finish Topping
Remove sandwiches from heat, spread mayonnaise (1 tbs per sandwich) and optional mustard on the top roll halves, then place the tops on the sandwiches. Sprinkle chopped fresh parsley over the exposed cheese or on top for color.
Sandwich Build
- 9
Serve: Cut each sandwich in half if desired and serve immediately while warm. Leftovers: store wrapped in foil or an airtight container in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven until warmed through.