Grilled Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they grill evenly. Pat dry with paper towels.

In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper and lemon juice. Whisk to emulsify.

Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat both sides. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If chilled, bring to room temperature for 15 minutes before grilling.

In a small bowl whisk together tomato paste, smoked paprika, harissa (or hot paprika paste), red wine vinegar, honey, 2 tsp olive oil and 2 tbs water until smooth.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add a pinch more honey for sweetness, a few drops of vinegar for brightness, or more harissa for heat. Set aside so flavors meld while you grill the chicken.

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grill grates or brush the pan with a little oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill and cook undisturbed 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C) and juices run clear. Cooking time will vary by thickness.

Transfer chicken to a cutting board and let rest 5 minutes. Slice chicken thinly against the grain into strips.

While chicken rests, split ciabatta rolls and lightly butter cut sides if desired. Toast on the grill or in a skillet until golden, about 1–2 minutes per side.

Assemble: spread a spoonful (or more) of brava sauce on both cut sides of each roll. Layer lettuce leaves, sliced grilled chicken, 1–1.5 oz Manchego per sandwich (thin slices or shavings), and tomato slices. Spoon additional brava sauce over the chicken to taste.

Garnish with chopped parsley and serve with lemon wedges alongside for squeezing over the chicken.