What's for dinner: Grilled Lemon Wine-Marinated Chicken Sandwich



Grilled Lemon Wine-Marinated Chicken Sandwich

PG tested

Barbecue chef Ted Reader calls this marinated chicken sandwich “gastro grilltastic.” Translation: It’s perfect for summer. Make the marinade before you leave for work in the morning, and all you have to do when you get home at night is fire up the grill. To make it even more easy-peasy, substitute jarred roasted peppers for fresh.

We used a baguette, but I imagine ciabatta -- or any crusty bread, really --  would be just as delicious.  If you don’t like goat cheese, use fresh mozzarella.

2 juicy lemons, divided

1 cup riesling (sweet white wine)

4 cloves minced garlic

1/4 cup chopped fresh herbs (parsley, chives, mint, oregano)

2 teaspoons Dijon mustard

2 teaspoons olive oil

Salt and pepper

3 boneless skin-on chicken breasts

1 each yellow, red and green bell pepper

Drizzle olive oil

1 loaf baguette

7 ounces goat cheese

1 head butter lettuce, washed and drained

1 teaspoon chopped fresh thyme

Zest 1 lemon and place zest in bowl. Cut lemon in half, juice it and add to zest. Add wine, garlic, herbs, mustard and olive oil. Season to taste with salt and pepper and whisk.

Place chicken in self-sealing plastic bag and pour marinade over all. Zip it shut, refrigerate and let marinate for 4 hours, turning a few times.

Fire-roast peppers until charred and blistered. Place in bowl, cover with plastic wrap and let sit 10 minutes.Uncover, peel peppers and cut into strips. Season with salt and pepper, drizzle with olive oil and set aside.

Slice baguette in half and drizzle each side evenly with olive oil. Set aside.

Remove chicken from marinade and drain. Season the outside of each breast with salt and pepper.

Grill chicken breasts for 6 to 8 minutes per side or until fully cooked and golden brown, squeezing a little fresh lemon from the remaining lemon over top as it grills. Remove from grill and allow to rest for 5 minutes.

Lightly grill cut baguette for 2 to 3 minutes, until toasty and warm.

Spread both sides of bread with goat cheese. Top bottom side with lettuce. With fork, shred chicken breast into strips and chunks. Season shredded chicken with a little salt and pepper. Scatter meat evenly over lettuce. Top with roasted pepper strips and chopped thyme, and top with baguette top. Slice into four pieces and serve immediately.

Serves 4.

-- “Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals” by Ted Reader (Putnam, March 2014, $25) 


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