Sándwich de pollo a la parrilla con ajo y hierbas

Ingredientes

• 2 large boneless, skinless chicken breasts (about 8 oz each)
• 5-6 cloves fresh garlic, minced (divided: 4-5 for marinade, 1 for aioli)
• 1/4 cup mixed fresh herbs (rosemary, thyme, parsley)
• 1/3 cup good quality olive oil, plus more for the grill
• 1 fresh lemon (juice and zest)
• 4 whole grain rolls or ciabatta rolls
• 2 cups fresh greens (arugula or mixed greens)
• 1/2 cup mayonnaise
• Salt and black pepper to taste

Preparación

1. 1

   Build the Garlic Herb Marinade: In a medium bowl, whisk together the ⅓ cup olive oil, the juice and zest of one lemon, 4-5 minced garlic cloves, and the ¼ cup chopped fresh herbs. Season generously with a big pinch of salt and several cracks of black pepper. Taste and adjust seasoning.

2. 2

   Marinate the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a rolling pin or the bottom of a heavy pan to gently pound them to an even ½-inch thickness. Place the chicken in a zip-top bag or shallow dish, pour the marinade over it, and seal. Massage the marinade into the chicken. Let it sit at room temperature for at least 15 minutes, or up to 2 hours in the fridge.

3. 3

   Make the Herb Aioli: While the chicken marinates, in a small bowl, combine the ½ cup mayonnaise with the remaining 1 minced garlic clove, 1 tablespoon of the fresh chopped herbs, and a squeeze of lemon juice. Stir until smooth. Season with a tiny pinch of salt and pepper.

4. 4

   Grill the Chicken: Preheat your grill to medium-high heat (about 400-450°F). Clean the grates and brush them lightly with oil. Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill. Cook for 4-5 minutes per side, without moving it, until you have deep grill marks and the internal temperature reaches 165°F. Let the chicken rest on a cutting board for 5 minutes.

5. 5

   Toast the Bread and Assemble: While the chicken rests, split the rolls and place them cut-side down on the cooler part of the grill for about 1-2 minutes, until lightly toasted. To assemble, spread a generous layer of the herb aioli on the bottom half of each roll. Top with a handful of fresh greens. Slice the rested chicken against the grain and place it on the greens. Add the top bun and press down gently. Serve immediately.