Grilled Chicken Sandwich With Gluten-friendly Bun Recipe

Pound and prep

Pat the chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make two thinner cutlets or place between plastic wrap and gently pound to about 1/2-inch thickness so they cook evenly.

Make marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp black pepper. Whisk until combined.

Marinate

Place chicken in a resealable bag or shallow dish and pour the marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes is fine.

Bring to room temp

Remove marinated chicken from the refrigerator 15 minutes before grilling so it comes closer to room temperature — this helps it cook more evenly.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan over medium-high heat. Brush the grates or pan with a little oil to prevent sticking.

Grill chicken

Remove excess marinade and place chicken on the hot grill. Cook for 4–6 minutes per side, depending on thickness, until grill marks form and internal temperature reaches 165°F (74°C). Avoid constant flipping — let it sear for a good crust. If using cheese, add a slice on top of each breast during the last minute of cooking and close the lid to melt.

Rest

Transfer cooked chicken to a plate and loosely tent with foil. Let rest for 5 minutes to allow juices to redistribute.

Toast buns

While the chicken rests, spread 1 tbs butter (or dairy-free spread) on the cut sides of the gluten-friendly buns. Place buns cut-side down on the grill or pan for about 1 minute or until lightly toasted and golden. Remove and set aside.

Make spread

In a small bowl mix 3 tbs mayonnaise, 1 tsp Dijon mustard, and 1 tsp honey. Taste and adjust — add a pinch of salt if desired.

Assemble sandwiches

Spread about half of the mayo mixture evenly on the bottom halves of the toasted buns. Place a lettuce leaf, then a grilled chicken breast, top with tomato slices, red onion, and pickle slices. Season tomato with 1/4 tsp salt and 1/4 tsp black pepper before adding. Add optional avocado or hot sauce if using. Spread remaining mayo mix on top bun and place on sandwich.

Slice sandwiches in half if desired and serve immediately while warm. Provide extra pickles or hot sauce at the table. Leftover grilled chicken can be refrigerated in an airtight container for up to 3 days.