Grilled Chicken Breast On A Sub Bun Recipe

Pound or butterfly breasts

If chicken breasts are thick, place each between plastic wrap and gently pound to an even thickness about 1/2 inch so they cook evenly; or butterfly thicker breasts into two thinner cutlets.

In a medium bowl combine 2 tbs olive oil, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk to emulsify.

Add the prepared chicken breasts to the marinade, coating both sides. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, let sit at room temperature for 10–15 minutes while the grill preheats.

Remove chicken from fridge 10 minutes before grilling to take the chill off and let excess marinade drip off; discard any leftover marinade.

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Clean and oil grates lightly to prevent sticking.

Brush both sides of each chicken breast lightly with 1 tsp olive oil to help sear and prevent sticking.

Place chicken on the hot grill. Cook undisturbed for 4–6 minutes per side depending on thickness, turning once. Aim for an internal temperature of 165°F (74°C). If using a thermometer, insert into the thickest part of the breast.

Optional: During the last minute of cooking, brush the top with 1 tsp softened butter for a glossy finish and extra flavor. Remove chicken and let rest on a cutting board for 5 minutes to allow juices to redistribute.

While chicken rests, split the sub rolls lengthwise. If desired, spread 1 tbs softened butter on cut sides and toast on the grill or in a skillet until lightly golden, about 1–2 minutes.

Mix 2 tbs mayonnaise with 1 tsp mustard in a small bowl. Spread this sauce evenly on both cut sides of each toasted roll.

Place 2 pieces of leaf lettuce on the bottom half of each roll. Slice the rested chicken breast crosswise into 3–4 strips or leave whole if preferred and put on top of the lettuce.

Top chicken with 3–4 tomato slices, a few rings of thinly sliced red onion, and a spoonful (about 1–2 tbs) of sliced pickles if using. Close the sandwich and press gently.

Serve immediately while warm. Provide extra mustard or mayo on the side if desired.