Restaurants›Duke's Seafood Tacoma›Grilled Chicken Breast Sandwich Recipe

Grilled Chicken Breast Sandwich Recipe

Inspired by Duke's Seafood Tacoma
Time40m
Serves2

Make Grilled Chicken Breast Sandwich 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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For the chicken

For the sandwich assembly

Method

For the chicken

1

Pound chicken to even thickness

If the chicken breasts are uneven, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.2 cm). This helps them cook evenly and stay tender.

2

Make marinade

In a shallow dish or bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, smoked paprika, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

3

Marinate chicken

Add the chicken breasts to the marinade, turning to coat both sides. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, a 20-minute rest still adds flavor.

4

Preheat grill or pan

Preheat an outdoor grill to medium-high (around 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Lightly oil the grates or brush the pan with a little oil to prevent sticking.

5

Grill the chicken

Remove excess marinade, place the chicken on the hot grill or pan, and cook undisturbed for 4–6 minutes per side, until char marks form and an internal temperature reaches 165°F (74°C). Cooking time will vary by thickness. If using a skillet, press gently and turn when golden.

6

Rest the chicken

Transfer cooked chicken to a cutting board and let rest for 5 minutes. Resting keeps the juices inside and makes slicing neater.

For the sandwich assembly

7

Prepare buns and condiments

While the chicken rests, split the sandwich rolls or buns. Spread about 1/2 tablespoon butter on each cut side of the tops and bottoms. Toast buttered sides on the grill or in a skillet over medium heat until golden, about 1–2 minutes. Meanwhile, mix the mayonnaise and Dijon mustard in a small bowl.

8

Slice chicken

Slice each rested chicken breast crosswise into 1/4–1/2-inch thick slices. This yields several pieces to stack neatly on the bun.

9

Assemble sandwiches

Spread approximately 1 tablespoon of the mayo-mustard mixture on the bottom half of each toasted bun. Place lettuce leaves, then layered sliced chicken, top each with a slice of cheddar or provolone, a couple of tomato slices, and a few thin rings of red onion. Spread remaining mayo mixture on the top bun and place on sandwich.

10

Finish and serve

Press gently to compact, cut each sandwich in half if desired, and serve immediately while warm. Offer extra mustard or hot sauce at the table if preferred.