Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 170g each), pounded to even thickness
  • 4 Tbsp Fresh lemon juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Dijon mustard
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • ½ tsp Garlic powder
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly cracked
  • ½ cup High-quality Mayonnaise
  • 1 clove Fresh Garlic, finely minced
  • 1 tsp Lemon juice (for aioli)
  • 2-3 drops Liquid Smoke (optional)
  • Salt and Pepper, to taste (for aioli)
  • 4 Brioche Buns, Potato Rolls, or Sourdough slices
  • 2 Tbsp Unsalted Butter, melted
  • 4 large leaves Lettuce (Romaine or Iceberg)
  • 1 large Tomato, sliced
  • ¼ cup Red Onion, thinly sliced

Instructions:

  1. Mix the Marinade: In a medium bowl, whisk together the olive oil, 4 Tbsp lemon juice, Dijon mustard, oregano, smoked paprika, garlic powder, 1 tsp salt, and ½ tsp pepper.
  2. Prep and Marinate: Pound the chicken breasts gently until they are an even thickness of about ¾ inch (2 cm). Place the chicken in a dish or bag, pour the marinade over, and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  3. Make the Aioli: Combine mayonnaise, minced garlic, 1 tsp lemon juice, liquid smoke (if using), and a pinch of salt and pepper in a small bowl. Whisk well and chill until needed.
  4. Preheat Grill: Preheat your grill to medium-high heat (375–425°F / 190–220°C). Lightly oil the grates.
  5. Grill Chicken: Remove the chicken from the marinade (discard liquid). Place the chicken onto the hot grill and cook for 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) as verified by a digital thermometer.
  6. Rest: Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing or assembling. This is crucial for moisture.
  7. Toast Bread: Brush the cut sides of the buns with melted butter. Place the buns cut-side down on the grill for 1–2 minutes, until golden brown and toasted.
  8. Assemble: Spread a generous layer of the Smoked Garlic Aioli on both sides of the toasted bun. Layer the rested chicken, fresh lettuce, tomato slices, and red onion. Crown with the top bun and serve immediately.