Grilled Chicken Recipe
Chimichurri Grilled Airline Chicken, Cheddar, Apple & Red Cabbage Slaw, Creamy Horseradish, Brioche Bun
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Ingredients
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Marinated Grilled Airline Chicken
Chimichurri
Cheddar, Apple & Red Cabbage Slaw
Creamy Horseradish Sauce
Assembly & Buns
Method
Marinated Grilled Airline Chicken
- 1
Prepare marinade
In a bowl, whisk together 4 tbs olive oil, minced garlic, 2 tbs lemon juice, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper.
- 2
Marinate chicken
Pat the 4 airline chicken breasts dry with paper towels. Place in a shallow dish or zip-top bag and pour marinade over them, rubbing to coat evenly. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20–30 minutes before grilling.
- 3
Preheat grill
Preheat grill to medium-high (about 400°F/200°C). Oil the grates lightly.
- 4
Grill chicken
Remove excess marinade. Place chicken skin-side down on the grill. Sear 4–5 minutes until skin is crisp and has good grill marks, then flip and continue grilling over indirect heat for another 8–12 minutes, or until internal temperature at the thickest part reaches 160°F (71°C). Total cook time will vary by thickness.
- 5
Rest chicken
Transfer chicken to a cutting board, tent loosely with foil and rest 5–8 minutes. The carryover will bring the internal temperature to about 165°F.
Chimichurri
- 6
- 7
Emulsify
Transfer herb mixture to a bowl. Stir in 2 tbs red wine vinegar, 6 tbs olive oil, 0.5 tsp red pepper flakes, 0.75 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust salt or vinegar as desired. Let sit at room temperature 15–30 minutes for flavors to meld.
Cheddar, Apple & Red Cabbage Slaw
- 8
Prep vegetables and apple
Thinly slice 3 cups red cabbage, julienne 1 apple, and thinly slice 2 green onions. Place in a large bowl with 1 cup shredded cheddar.
- 9
Make dressing
In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs apple cider vinegar, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper until smooth.
- 10
Toss slaw
Pour dressing over cabbage mixture and toss to combine thoroughly. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld. Drain any excess liquid before assembling if necessary.
Creamy Horseradish Sauce
- 11
Combine sauce
In a small bowl whisk together 2 tsp prepared horseradish, 0.5 cup sour cream, 2 tbs mayonnaise, 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper until smooth. Taste and add more horseradish for heat if desired. Refrigerate until ready to use.
Assembly & Buns
- 12
- 13
Slice chicken
Carefully slice each rested airline breast along the bone to create a thick cut suitable for a sandwich (or serve whole if preferred).
- 14
Assemble sandwiches
Spread about 0.5 tbs chimichurri on the bottom half of each toasted bun, then spread about 1 tbs creamy horseradish on the top half. Place the grilled chicken on the bottom bun, add a generous handful (~0.5 cup) of the cheddar, apple & red cabbage slaw, and top with the bun lid. Serve immediately.