Grilled Chicken Recipe
Tender Grilled Chicken, Lettuce, Tomatoes, & Mayo.
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Ingredients
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For the chicken
For the sandwich/assembly
Optional garnish & serving
Method
For the chicken
Pound and prepare
Pat the 4 chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 3/4 inch. This ensures even cooking.
Make the marinade
In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until combined.
Marinate
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat thoroughly. Marinate at room temperature for 15-20 minutes or refrigerate for up to 2 hours. If chilled, bring to room temperature for 15 minutes before grilling.
Grill the chicken
Remove excess marinade and place chicken on the hot grill. Cook 4-6 minutes per side, flipping once, until grill marks form and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 8-12 minutes depending on thickness.
Rest
Transfer chicken to a cutting board and let rest 5 minutes to retain juices. Slice into 1/4-inch to 1/2-inch thick slices for assembling sandwiches.
For the sandwich/assembly
Prepare tomatoes and lettuce
While the chicken rests, wash and spin dry the lettuce leaves. Slice the 2 tomatoes into 1/4-inch slices. Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.
Assemble sandwiches
Spread approximately 2 tbs (about 1/8 cup) mayonnaise on the bottom half of each bun (divide 1/2 cup mayo across 4 sandwiches). Layer lettuce (about 1 cup per sandwich), 3-4 tomato slices, and several slices of grilled chicken to make a generous filling. Top with the other bun half.