I could eat these weekly! I love grilled chicken sandwiches and there are two things necessary to make these truly amazing. You must marinade your chicken and you must put all this goodness in between bakery fresh ciabatta rolls! I need to find a recipe for these, but I have no hesitation about purchasing these from our local club store. As long as I can pronounce all the ingredients, I will happily pay whatever price!
I love these ingredients for my chicken marinade. It’s so easy and extremely flavorful and it hasn’t failed me yet! Fresh ingredients are best with anything, especially when you’re using those ingredients are the main flavor component. I marinade my chicken for at least four hours, longer if I’m using thighs and I try to watch the amount of acid I use in marinating. If there is too much acid, you can run the risk of “cooking” your meat and changing the texture of the final product….yuck! I don’t measure my marinade ingredients because I have made this so many times, but I will give some estimations of amounts for you. Thanks for reading, enjoy!
Chicken Marinade –
- 1 1/2 lbs – 2 lbs boneless, skinless chicken breasts, split in half
- the zest and juice of one lemon
- fresh garlic (2 cloves, roughly chopped)
- fresh thyme (8-10 sprigs, pull the leaves off if you’d like)
- white wine (a splash – maybe 2 TBSP)
- 1/4 cup olive oil (more if needed)
- kosher salt and pepper to taste
Sandwich toppings –
- cooked bacon
- sliced Swiss cheese
- split and toasted ciabatta rolls, *once these are off the grill, rub with cloves of garlic*
Place prepared chicken pieces into a zip top bag. Mix all marinade ingredients together and pour over top the chicken pieces. Mush the bag to distribute marinade and place in a glass baking dish. Be sure to mush the bag ever hour or so.
Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Assemble sandwiches as desired ( you’re going to lose some while eating – there are lots of slippery toppings in these )