Restaurants›Old Canal Smoke House›Grilled Chicken Breast Recipe

Grilled Chicken Breast Recipe

Inspired by Old Canal Smoke House
Time50m
Serves4

Marinated chicken breast, topped with lettuce and tomato on a potato bun

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Ingredients

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Marinade & Chicken

Assembly & Toppings

Method

Marinade & Chicken

1

Prepare chicken

If breasts are uneven thickness, butterfly or pound to an even thickness about 3/4 inch (2 cm). Pat chicken dry with paper towels.

2

Make marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, paprika, dried oregano, kosher salt, and black pepper until emulsified.

3

Marinate

Place chicken in a resealable plastic bag or shallow dish. Pour marinade over chicken, massaging to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 8 hours for best texture.

4

Preheat grill

Thirty minutes before cooking, remove chicken from refrigerator to come closer to room temperature. Preheat gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grates or brush chicken lightly with oil to prevent sticking.

5

Grill chicken

Place chicken on the hottest part of the grill. Cook for 4–6 minutes without moving, then flip and cook another 4–6 minutes, or until an internal temperature of 165°F (74°C) is reached at the thickest part. Cooking time will vary with thickness (thicker breasts may take 8–12 minutes per side).

6

Rest

Transfer grilled chicken to a clean plate and tent loosely with foil. Let rest 5 minutes to redistribute juices, then slice if desired for easier assembly.

Assembly & Toppings

7

Prep toppings

While chicken rests, wash and dry lettuce leaves. Slice tomato into 1/4-inch (6 mm) rounds. If using, mix mayonnaise and mustard together for a lightly tangy spread.

8

Toast buns

Brush cut sides of potato buns with softened butter or a little olive oil. Place buns cut-side down on the grill or in a skillet for 1–2 minutes until golden and lightly charred. Remove from heat.

9

Assemble sandwiches

Spread about 1 tablespoon of mayonnaise mixture on the bottom half of each toasted bun. Place 1 grilled chicken breast (or sliced portions) on each bun. Top with 2 lettuce leaves and 2–3 tomato slices. Add a light sprinkle of salt and pepper to the tomato if desired. Spread remaining mayonnaise on the top bun and close sandwich.

10

Serve

Serve grilled chicken sandwiches immediately while warm. Optional: serve with fries, chips, or a simple salad.