Marinated Grilled Chicken Sandwich
Today is one of those days I feel like I just can’t go on. It is just too hot. When your face starts sweating literally the second you step outside, it’s too hot. Add in 75 trips to the car loading babies in/out and I might just lose it. Add in – getting your eyebrows threaded and your baby B throwing a fit for keeping him strapped down for more than 3 minutes, grabbing a vase and breaking it, having to leave halfway through (yep, one brow done), and going back OUT into the 100+ degrees, and quite frankly I’m surprised I’m here to even tell you about it. I really never get my eyebrows done anymore because it’s too much of a hassle, but I thought it might be a good idea since we’re having our one year photos done tomorrow. Oh well, at least I got one done.
Instead I’ll talk about what we ate last week (in between two bouts of the stomach flu). Super flavorful grilled chicken sandwiches. I ate this a couple ways – with honey mustard, with pickles, with tomatoes, with a couple different buns, and I landed on the simplest version. The chicken is so tasty that it tastes great on its own, with a buttery toasted ciabatta bun. Of course add what you want, but this is a great simple dinner.
- 3 thick boneless skinless chicken breast halves (~1.5 lb)
- 6 ciabatta rolls, halved and lightly buttered
- 1/4 cup + 2 tablespoons soy sauce
- 1/4 cup + 1 tablespoon honey
- 1/4 cup canola or olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon sriracha
- black pepper
Prepare the chicken breasts by cutting their thickness in half. You can also pound them thin, but our Central Market chicken breasts are so thick that halving them is best. Mix the marinade ingredients in a ziploc bag; season the chicken with black pepper and add to marinade. I marinated for about 8 hours for extra flavor, but if you only have a couple hours that will be fine. Heat the grill to medium high and grill 3-4 minutes per side. Butter the ciabatta rolls and toast in the oven. Top with what you want, but you won’t need it!