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Grilled Chicken Sandwich

A quick and customizable grilled chicken sandwich featuring lemon-garlic marinated chicken, crisp lettuce, and ripe tomatoes, perfect for weeknight dinners or summer cookouts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 4 pieces boneless, skinless chicken breasts Pound slightly if uneven.
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice Fresh preferred.
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano Can be substituted with thyme or rosemary.
  • to taste Salt and pepper
For the assembly
  • 4 pieces sandwich buns
  • Lettuce, tomato, and other desired toppings (e.g., sliced avocado, red onion, mayo, or tzatziki)

Method
 

Preparation
  1. Whisk together olive oil, lemon juice, minced garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
  2. Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes (up to 4 hours).
  3. Heat the grill to medium-high (about 400–450°F). Clean and oil the grates.
Cooking
  1. Remove the breasts from the marinade and discard leftover marinade. Place chicken on the hot grill. Grill for 6–7 minutes per side until an instant-read thermometer reads 165°F at the thickest part.
  2. During the last minute of grilling, place buns cut-side down on the grill until golden and lightly charred.
Assembly
  1. Let chicken rest for 5 minutes to retain juices, then slice against the grain if desired.
  2. Spread mayo or sauce on buns, add lettuce and tomato, then top with grilled chicken and any additional toppings.

Notes

Use boneless thighs for darker meat—reduce grill time slightly and check temperature. For a creamy topping, mix Greek yogurt with lemon and garlic. Avoid over-marinating acidic marinades.