Restaurants›Gilles Frozen Custard›Grilled Chicken Breast Recipe

Grilled Chicken Breast Recipe

Inspired by Gilles Frozen Custard
Time35m
Serves2

With Lettuce and Mayo

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Ingredients

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For the chicken

For the sandwich assembly

Method

For the chicken

1

Prep

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound gently between plastic wrap to an even thickness about 0.5–0.75 in (1.2–2 cm). This ensures even cooking.

2

Season

In a small bowl combine olive oil, kosher salt, black pepper, garlic powder, smoked paprika (if using), and lemon juice. Rub the mixture evenly over both sides of each chicken breast. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

3

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy skillet or grill pan over medium-high heat. If using a skillet, add a thin film (about 1 tsp) of olive oil and let it shimmer.

4

Grill

Place the chicken on the hot grill or skillet. Cook without moving for 4–6 minutes until a nice sear forms. Flip and cook another 4–6 minutes on the other side, until internal temperature reaches 165°F (74°C) measured at the thickest part. Total time will depend on thickness—thin breasts may take 6–8 minutes total, thicker up to 12–14 minutes.

5

Rest

Transfer the cooked breasts to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute, then slice thinly against the grain for sandwiches.

For the sandwich assembly

6

Toast bread (optional)

If toasting, spread butter lightly on bread slices or buns. Toast on the grill, skillet, or a toaster until golden and warmed, about 1–2 minutes per side.

7

Prepare vegetables

Rinse and dry lettuce leaves. If using tomato, slice 1 medium tomato into 6–8 thin slices and season lightly with 1/4 tsp salt.

8

Spread mayo

Spread about 1 tablespoon of mayonnaise on the inside of each bread slice or bun half. Adjust to taste.

9

Assemble sandwiches

On the bottom slice of bread place a lettuce leaf, then 3–4 slices of the grilled chicken breast (or enough to cover). Add tomato slices if using. Top with the other bread slice, mayo-side down. Repeat for remaining sandwiches.

10

Serve

Cut sandwiches in half if desired and serve immediately while chicken is warm. Serve with chips, a pickle, or a simple side salad.