The Grilled Chicken Recipe
Marinated lemon and garlic chicken, lettuce, tomato, onion, burger sauce
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Ingredients
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Marinated Grilled Chicken
Burger Components
Optional Quick Burger Sauce (if making from scratch)
Method
Marinated Grilled Chicken
Prepare the Marinade
In a medium bowl whisk together 0.25 cups olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 1 teaspoon dried oregano, 1.5 teaspoons salt, 3/4 teaspoon freshly ground black pepper, and 1/2 teaspoon paprika until combined.
Marinate the Chicken
If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Place 4 chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours (avoid much longer to prevent texture change from the acid).
Preheat Grill
When ready to cook, preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.
Grill the Chicken
Remove chicken from marinade and let excess drip off. Place breasts on the grill and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing down on the meat. Transfer to a plate and let rest 5 minutes before slicing or assembling.
Burger Components
Prepare Vegetables
Slice 2 tomatoes into 8 slices and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Thinly slice 1/2 red onion into rings. Wash and dry 8 lettuce leaves.
Assemble the Burgers
Spread about 2 tablespoons of burger sauce on the bottom half of each toasted bun (use store-bought or the homemade quick sauce). Place a lettuce leaf, then a grilled chicken breast (or sliced breast if large), top with 2 tomato slices and a few onion rings. Add another small dollop of sauce on the top bun if desired, then close the burger and serve immediately.
Optional Quick Burger Sauce (if making from scratch)
In a small bowl combine 0.25 cups mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon pickle relish, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and a pinch (1/16 tsp) of black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to use; yields about 1/2 cup.