Grill Chicken Sandwiches Served With French Fries Recipe

Tenderize and prepare chicken

If chicken breasts are thick, place each between two sheets of plastic wrap and pound to an even thickness about 1/2 inch thick. This ensures even cooking.

Make marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

Marinate chicken

Add the flattened chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. If short on time, marinate 15 minutes at room temperature.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400°F/200°C) or heat a heavy grill pan over medium-high heat and lightly oil the grates/pan.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. If using cheese, place a slice on each breast in the final minute of cooking and close the lid to melt.

Toast buns

While chicken rests 5 minutes, spread butter on cut sides of the buns and toast on the grill or in a skillet until golden, about 1–2 minutes.

Prepare spread and assemble

Mix 1/2 cup mayonnaise with 1 tbs Dijon mustard in a small bowl. Spread on bottom and/or top buns. Place lettuce leaf on bottom bun, add grilled chicken (with melted cheese if used), top with tomato slices and thin red onion slices if desired. Add pickle slices as wanted, then top bun.

Prep potatoes

Peel potatoes if you prefer (leaving skin on is fine). Cut each potato into 1/4–1/3-inch sticks. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak and dry

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours) to remove more starch for a crisper fry. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional coating

If using cornstarch for extra crispness, toss the dried fries with 2 tsp cornstarch until evenly coated. Shake off any excess.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first blanch/fry. Use a thermometer for accuracy. There should be enough oil to fully submerge fries.

First fry (blanch)

Working in batches, fry the potatoes 3–4 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Second fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 1.5–3 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack.

Season

Immediately sprinkle fries with 2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika (if using). Toss gently to coat evenly.

Plate each toasted bun with a prepared grilled chicken breast and its toppings. Serve a generous portion of hot fries alongside with ketchup and pickle slices as desired.

Estimated make-ahead notes: Chicken can be marinated up to 8 hours ahead and refrigerated. Fries are best served immediately for maximum crispness.