Description
A juicy, smoky grilled chicken sandwich featuring homemade garlic aioli, charred peaches or tomatoes, fresh basil, and arugula on toasted brioche buns.
Ingredients
Scale
- For the Garlic Aioli:
- 1/2 cup full-fat mayonnaise
- 3–4 cloves fresh garlic, minced or pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon extra virgin olive oil
- Salt and black pepper to taste
- For the Grilled Chicken:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper for seasoning
- For the Sandwich Assembly:
- 4 brioche bun halves
- 1 large ripe peach (sliced) OR 2 large tomatoes (sliced)
- 1 cup fresh basil leaves
- 2 cups arugula
- 4 slices sharp cheddar or pepper jack cheese (optional)
Instructions
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth. Cover and refrigerate while preparing the chicken.
- Preheat grill to medium-high heat (400°F). In a small bowl, mix olive oil, garlic powder, oregano, smoked paprika, salt, and pepper.
- Place chicken thighs in a shallow dish, pour marinade over them, and turn to coat. Let sit for at least 15 minutes (or up to 4 hours in fridge).
- Oil the grill grates well. Place chicken on the grill, close the lid, and cook for 6-7 minutes per side until internal temperature reaches 165°F and char marks form.
- While chicken cooks, slice peaches or tomatoes. Brush lightly with olive oil and season with salt. Grill for 2-3 minutes per side until warm and slightly charred.
- Toast brioche bun halves cut-side down on the grill for about 1 minute until golden brown.
- Let chicken rest for 5 minutes. Assemble sandwiches by slathering aioli on toasted buns, layering chicken, grilled fruit/vegetables, arugula, basil, and cheese. Serve immediately.
Notes
Toast the buns to prevent sogginess. Let the chicken rest before assembling to retain juices. The aioli can be made ahead and stored in the fridge for up to 5 days. For a gluten-free option, use gluten-free buns or serve over greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 12
- Sodium: 500
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: grilled chicken sandwich, garlic aioli, summer recipes, peach sandwich, tomato sandwich, brioche, grilling, easy dinner, meal prep