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Restaurants›Cinemark Legacy and XD›Grilled Chicken Sandwich Recipe

Grilled Chicken Sandwich Recipe

Name: Cinemark Legacy and XDs GRILLED CHICKEN SANDWICH Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each boneless skinless chicken breast; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbs olive oil; 1 slice Tillamook sliced cheddar; 0.5 cups spring mix (lettuce blend); 4 each dill pickle slices; 2 slices tomato; 1 each burger bun or sandwich bun; 2 tbs mayonnaise; 0.5 tsp garlic (finely minced); 0.5 tsp lemon juice; 0.25 tsp Dijon mustard; 0.125 tsp salt; 0.0625 tsp black pepper; 1 tbs wing sauce or dry rub (your choice)

Inspired by Cinemark Legacy and XD

Time30m

Serves1

Grilled chicken breast, Tillamook® sliced cheddar, spring mix, pickles, tomato, garlic aioli. Toss in any wing sauce/dry rub for additional charge.

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Ingredients

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For the sandwich (per 1 sandwich)

1 each boneless skinless chicken breast

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

1 tbs olive oil

1 slice Tillamook sliced cheddar

1/2 cups spring mix (lettuce blend)

4 each dill pickle slices

2 slices tomato

1 each burger bun or sandwich bun

Garlic aioli

2 tbs Mayonnaise

1/2 tsp garlic (finely minced)

1/2 tsp ReaLemon lemon juice

1/4 tsp Dijon mustard

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Optional toss / finishing (additional charge at restaurant)

1 tbs wing sauce or dry rub (your choice)

Method

For the sandwich (per 1 sandwich)

Prep chicken

Pound the chicken breast to an even thickness about 1/2 inch (use a rolling pin or meat mallet with plastic wrap). This helps it grill evenly.

Season

Brush both sides of the chicken with 1 tablespoon olive oil, then season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pat seasoning lightly so it adheres.

Preheat grill or pan

Preheat a grill or grill pan over medium-high heat (about 400°F / 205°C). Oil the grates or pan lightly to prevent sticking.

Grill

Place the chicken on the hot grill and cook 4–5 minutes without moving, until grill marks form. Flip and cook another 4–5 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time will vary with thickness.

Melt cheese

During the last 1 minute of cooking, place 1 slice Tillamook cheddar on the chicken and close the grill lid (or cover loosely) to melt. Remove chicken and let rest 3–4 minutes.

Toast bun

While chicken rests, split the bun and toast cut sides on the grill or in a pan until lightly golden, about 30–60 seconds.

Assemble

Spread about 1 tablespoon garlic aioli on the bottom bun. Place the cheddar-topped chicken on the bun, add 2 tomato slices, 4 pickle slices, and 1/2 cup spring mix. Spread a thin layer of aioli on the top bun and close the sandwich.

Optional toss/finish

If ordering a sauce or dry rub, toss the cooked chicken lightly in 1 tablespoon of chosen wing sauce or sprinkle the dry rub onto the chicken immediately after grilling so it adheres before assembly.

Garlic aioli

Make the aioli while the chicken is resting: in a small bowl combine 2 tbsp mayonnaise, 1/2 tsp finely minced garlic, 1/2 tsp lemon juice, 1/4 tsp Dijon mustard, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use.

Serving

Cut the sandwich in half if desired and serve immediately while the chicken is warm and the cheese is melted. Offer additional wing sauce or extra pickles on the side.