Grilled Chicken Recipe

Name: Connecticut Food and Beverage Trucks LLCs Grilled Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tbs lemon juice; 2 pieces garlic cloves, minced; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 4 pieces bacon strips; 2 slices sliced cheddar or American cheese; 2 pieces Martin's potato rolls (or soft burger rolls); 6 pieces dill pickle slices; 2 tbs ketchup; 1 tbs unsalted butter, softened; 1 tbs fresh parsley, chopped; 1 pieces lemon wedges

Inspired by Connecticut Food and Beverage Trucks LLC

Time40m

Serves2

Grilled Chicken Breast on Martin's Potato Roll with Ketchup, Bacon, Pickles, Cheese

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Ingredients

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Chicken & Marinade

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tbs ReaLemon lemon juice

2 pieces Garlic cloves, minced

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Bacon & Cheese

4 pieces bacon strips

2 slices sliced cheddar or American cheese

Buns & Toppings

2 pieces Martin's potato rolls (or soft burger rolls)

6 pieces dill pickle slices

2 tbs Ketchup

1 tbs unsalted butter, softened

Optional — finishing

1 tbs Fresh parsley, chopped

1 pieces lemon wedges

Method

Chicken & Marinade

Pound and prepare

If chicken breasts are uneven thickness, place each between plastic wrap and gently pound to an even thickness about 3/4 inch for even grilling.

Combine olive oil, lemon juice, minced garlic, smoked paprika, onion powder, kosher salt, and black pepper in a shallow bowl or zip-top bag to make the marinade.

Add chicken breasts to the marinade, turning to coat both sides. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. Remove from refrigerator 15 minutes before cooking if chilled.

Bacon & Cheese

While chicken marinates, cook bacon: heat a skillet over medium heat and add bacon strips in a single layer. Cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and keep warm.

If using an oven, you can bake bacon at 400°F (200°C) on a rack for 12–18 minutes until crispy.

Grilling & Assembly

Preheat grill to medium-high (about 400°F/200°C) and oil the grates lightly. If using a grill pan or cast-iron skillet, heat over medium-high and brush with oil.

Remove excess marinade from chicken, shaking off dripping oil. Place chicken on the hot grill. Cook undisturbed for 4–6 minutes per side, until a golden crust forms and internal temperature reaches 165°F (74°C). Timing varies with thickness—use an instant-read thermometer at the thickest point.

In the last 1–2 minutes of grilling, place a slice of cheese on each breast and close the grill lid (or cover skillet) to melt the cheese.

While cheese is melting, split the Martin's potato rolls and lightly butter the cut sides. Toast cut sides on the grill or in a skillet until golden, about 1–2 minutes.

Assemble sandwiches: spread 1 tablespoon ketchup on the bottom half of each toasted roll. Place the grilled, cheese-topped chicken breast on the ketchup. Top each with two strips of cooked bacon and 3 pickle slices. Add optional chopped parsley and a squeeze of lemon if desired. Cap with the top roll.

Serving & Notes

Serve immediately while hot. Leftover grilled chicken can be refrigerated up to 3 days.

Notes: For juicier results, brine chicken briefly (1 cup water + 1 tsp salt) for 15–30 minutes before marinating. Adjust ketchup and pickles to taste.