Super Bowl and Game Day Recipes

Grilled Chicken Subs

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Yield: 4

Ingredients

  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, finely chopped
  • 1/4 cup olive oil
  • 4 split bone-in chicken breasts or skinless boneless breast halves
  • 1 French baguette
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • Lemon juice
  • Shredded lettuce

Instructions

  1. In a bowl, whisk together the lemon juice, salt, pepper, mustard and garlic.
  2. Whisk in the oil a little at a time until the dressing emulsifies.
  3. Place the chicken breasts in a large bowl or baking dish.
  4. Pour the marinade over them and turn them in the dressing.
  5. Cover with plastic wrap and refrigerate for 2 hours.
  6. Heat a charcoal or gas grill.
  7. When the grill is medium-hot, place the rack over the coals.
  8. Set the bone-in breasts skin side down on the rack. Cover and grill them for 10 minutes; do not move the chicken until it releases easily from the rack when you nudge it with tongs. Turn the chicken, cover the grill, and continue to cook for 8 minutes or until the meat is cooked through.
  9. If using boneless chicken, place the breasts on the rack skinned side down. Cover and grill them for 5 minutes. Turn the chicken, recover the grill, and cook for 5 minutes more or until the meat is cooked through.
  10. Transfer the chicken to a cutting board and let it cool.
  11. Slice the meat.
  12. Cut a French baguette lengthwise, then crosswise into 4 pieces.
  13. Toast the bread lightly.
  14. Stir the chopped parsley into the mayonnaise and add a squeeze of lemon juice.
  15. Spread the bread with the parsley mayonnaise mixture, fill it with shredded lettuce and sliced chicken, and serve at once.


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