Grilled (or not) Chicken Sandwich with Lemon-Herb Aioli
and grilled corn / watermelon
A simple grilled chicken sandwich is a timeless classic, and for good reason - it blends simplicity with widespread appeal for a perfect low-stress meal. We're topping ours with a zesty lemon-herb aioli for bright, fresh flavor. Grilled corn and watermelon make sweet accompaniments.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Watermelon - 1 lb , cubes or wedges
- Chives - 2 tsp , chopped
- Mayonnaise - 1/2 cup
- Dill, dried - 1 tsp
- Lemon zest - 1 tsp
- Lemon juice - 1 tsp
- Garlic powder - 1/4 tsp
- Onions, medium and red - 1 , sliced
- Chicken breasts, boneless and skinless - 1 lb , halved
- Garlic powder - 1 tsp
- Lettuce, romaine - 4 leaves
- Tomatoes, medium - 1 , sliced
- Avocados - 1 , sliced
- Sandwich buns - 4
- Oil, cooking - 1 Tbsp
- Corn on the cob - 4 ears
- Butter - 2 Tbsp
Choose Cooking Method
Prep
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Onions / Chives - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make Lemon-Herb Aioli - In a small bowl, combine chives, mayonnaise, dill, lemon zest, lemon juice, and garlic powder (portion for aioli) and whisk until smooth. (Can be done up to 5 days ahead)
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Chicken - Slice in half to thin and tenderize with a fork. Season with garlic powder (portion for chicken) and some salt and pepper. (Can be done 1 day ahead)
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Corn - Shuck corn. (Can be done 1 day ahead)
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Lettuce / Tomatoes / Avocados - Prep as directed.
-
Watermelon - Slice into wedges or cubes for serving.
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Make
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Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with cooking oil. Place chicken and corn over direct heat. Sear both for 2 to 3 minutes on each side. Transfer chicken and corn to indirect heat. Turn corn occasionally as it cooks. Cook until corn is tender and slightly charred in places and internal temperature of chicken reaches 165F / 74C degrees, an additional 3 to 4 minutes.
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Transfer chicken and corn to a plate and cover to keep warm.
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If desired, brush cut sides of sandwich buns with some oil and grill over indirect heat just until grill marks appear.
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OPTIONAL STEP: Using a fork, gently mash avocado slices onto bottom halves of sandwich buns. This will help prevent the sandwich layers from sliding. If you prefer to keep your avocado slices intact, simply add them with the rest of the sandwich toppings.
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Top each sandwich bun with chicken, onions, lettuce, and tomatoes. Spread top halves of sandwich buns with lemon-herb aioli and place on top of sandwiches.
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Serve sandwiches with buttered corn and watermelon on the side. Enjoy!
Prep
-
Onions / Chives - (If prepping right before cooking, get water boiling for corn before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Make Lemon-Herb Aioli - In a small bowl, combine chives, mayonnaise, dill, lemon zest, lemon juice, and garlic powder (portion for aioli) and whisk until smooth. (Can be done up to 5 days ahead)
-
Chicken - Slice in half to thin and tenderize with a fork. Season with garlic powder (portion for chicken) and some salt and pepper. (Can be done 1 day ahead)
-
Corn - Shuck corn. (Can be done 1 day ahead)
-
Lettuce / Tomatoes / Avocados - Prep as directed.
-
Watermelon - Slice into wedges or cubes for serving.
-
Sandwich buns - Toast sandwich buns, if desired.
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Make
-
Bring a large pot of salted water for the corn to boil. When water is boiling add corn and simmer until tender, 5 to 7 minutes.
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While the corn cooks, heat a large skillet or grill pan over medium-high heat and brush with cooking oil. Sear chicken for 3 to 4 minutes per side until internal temperature reaches 165F / 74 C degrees.
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OPTIONAL STEP: Using a fork, gently mash avocado slices onto bottom halves of sandwich buns. This will help prevent the sandwich layers from sliding. If you prefer to keep your avocado slices intact, simply add them with the rest of the sandwich toppings.
-
Top each sandwich bun with chicken, onions, lettuce, and tomatoes. Spread top halves of sandwich buns with lemon-herb aioli and place on top of sandwiches.
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Serve sandwiches with buttered corn and watermelon on the side. Enjoy!
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