Monday, May 3, 2010


These chicken sandwiches were so good- totally packed with amazing flavor. While the original recipe calls for cutting the chicken into cubes and then grilling it, if I make it again, I will leave them as breasts and serve them on whole wheat hamburger buns with some sort of green (like arugula or spinach). Seriously though, this is one flavorful dish. It would also be great served just as a chicken breast with rice on the side. So good.
picture courtesy The Little Kitchen
The Little Kitchen

1/2 cup olive oil
2 garlic cloves, minced
2 Tbsp chopped fresh basil
1/2 tsp dried oregano
2 tsp grated lemon zest
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 Tbsp mayo
1 Tbsp red wine vinegar
1 1/2 pounds boneless, skinless chicken breasts (trimmed)
6 (6-inch) sub rolls

Mix the oil, garlic, basil, oregano, lemon zest, salt, pepper and pepper flakes in a large bowl. Take 2 Tbsp of the oil mixture and place into another bowl and set aside. Prick the chicken breasts with a fork all over on each side. Cut into 1 1/4 inch chunks. Add to large (first) bowl of marinade. Refrigerate and marinate for at least 30 minutes and no longer than 3 hours.

Whisk together mayo, vinegar and lemon juice with the 2 Tbsp of oil mixture set aside earlier. Remove the chicken and thread onto metal skewers. Heat your gril for 10 minutes on high. Oil your cooking grate. Place the skewers on the grill, turning frequently. Cook for 10-15 mintues. Remove from grill and allow chicken to rest for at least 5 minutes. Grill the rolls on grill for a few seconds each. Remove quickly or they will burn. Remove the chicken from the skewers and place directly on the rolls. Drizzle with mayo sauce mixture


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