Chicken Sandwich Recipe
House Marinated Grilled Chicken Breast, Irish Cheddar, Lettuce, Tomato, Red Onion, Cajun Garlic Aioli
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Ingredients
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Chicken & Marinade
Cajun Garlic Aioli
Sandwich Build
Method
Chicken & Marinade
- 1
Flatten and prepare
If chicken breasts are thick, butterfly or place between plastic wrap and pound to an even thickness of about 3/4 inch so they cook evenly.
- 2
In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and black pepper to make the marinade.
- 3
Add the chicken breasts to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
- 4
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.
- 5
Remove chicken from marinade, letting excess drip off. Grill chicken 4–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding; cook in batches if necessary.
- 6
Transfer grilled chicken to a plate, tent loosely with foil and rest 5 minutes before assembling so juices redistribute.
Cajun Garlic Aioli
- 7
In a small bowl, combine mayonnaise, grated garlic, lemon juice, Cajun seasoning, hot sauce (if using), salt, and black pepper. Stir until smooth and well combined.
- 8
Taste and adjust seasoning: add more Cajun seasoning for heat/smoke or more lemon for brightness. Refrigerate until ready to assemble (can be made up to 24 hours ahead).
Sandwich Build
- 9
- 10
Place one grilled chicken breast on each bottom bun. Immediately top each breast with a slice of Irish cheddar so it softens from the residual heat (or briefly place under broiler for 30 seconds to melt if desired).
- 11
Spread about 1 tablespoon (or to taste) of the Cajun garlic aioli on the top bun.
- 12
Layer lettuce, tomato slices, and red onion on top of the cheese. Season tomato lightly with a pinch of salt and pepper if desired.
- 13
Close the sandwich with the aioli-smeared top bun. Press gently, slice in half if desired, and serve immediately.
- 14
Leftover aioli keeps covered in the refrigerator for up to 4 days; leftover grilled chicken will keep 2–3 days refrigerated.