Grilled Chicken Sandwich with Sweet Potato Fries

Instructions

1. 1

   Prepare and Marinate the Chicken

   • Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. This ensures they cook evenly.
   • In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, oregano, thyme, 1/4 tsp salt, and pepper.
   • Add the chicken to the marinade, ensuring it's fully coated. Cover and let it marinate for at least 30 minutes at room temperature.
2. 2

   Make the Garlic Aioli

   • While the chicken marinates, make the aioli. In a small bowl, whisk the egg yolk, 1 minced garlic clove, and Dijon mustard.
   • Very slowly, a few drops at a time, start adding the 1/2 cup of olive oil while whisking constantly. Once it starts to emulsify, you can add the oil in a thin, steady stream.
   • Continue whisking until all the oil is incorporated and the aioli is thick and creamy.
   • Stir in 1 tbsp of lemon juice and the remaining 1/4 tsp of salt. Cover and refrigerate.
3. 3

   Grill the Chicken

   • Preheat your grill or a grill pan to medium-high heat (about 425°F or 220°C). Lightly oil the grates.
   • Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
   • Grill the chicken for 5-7 minutes per side, until golden brown with clear grill marks.
   • Check for doneness with a meat thermometer; it should read 165°F (74°C) in the thickest part.
   • Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes to keep it juicy.
4. 4

   Toast Buns and Assemble

   • While the chicken rests, brush the cut sides of the brioche buns with melted butter.
   • Place the buns cut-side down on the grill for about 1 minute, until lightly toasted.
   • Spread a generous layer of garlic aioli on both halves of the toasted buns.
   • Layer the bottom bun with lettuce, the rested chicken breast, tomato slices, and red onion rings.
   • Place the top bun on and serve immediately.