Sándwich de pollo a la parrilla
Este sándwich de pollo a la parrilla puede hacerse en casa en una plancha o al aire libre en la parrilla, y se sirve con una salsa casera para el pan.
- 2 cucharadas de aceite de oliva (divididas)
- 1 cucharada de mostaza de Dijon
- 1 limón (jugo)
- ½ cucharadita de ajo en polvo
- ½ cucharadita de comino
- ½ cucharadita de sal
- ¼ cucharadita de pimienta negra
- 4 pechugas de pollo deshuesadas y sin piel (de 170 gramos cada una)
- ¼ taza de mayonesa
- 1 cucharada de kétchup
- 1 cucharada de mostaza de Dijon
- ¼ cucharadita de pimentón ahumado
- ¼ cucharadita de ajo en polvo
- ¼ cucharadita de sal
- ¼ cucharadita de pimienta negra
- 4 bollos de brioche
- Lechuga
- rodajas de tomate
- rodajas de cebolla
- En un bol grande, bate 1 cucharada de aceite de oliva, mostaza Dijon, zumo de limón, ajo en polvo, comino, sal y pimienta.
- Con un mazo de carne, aplana las pechugas de pollo hasta que tengan un grosor uniforme de 1,25 cm. Añade el pollo al bol con la marinada y remueve para que se impregne bien. Marina durante al menos 1 hora.
- Mientras tanto, prepara la salsa batiendo la mayonesa, la mostaza de Dijon, el vinagre de manzana, el pimentón ahumado, el ajo en polvo, la sal y la pimienta. Reserva.
- Precalienta la parrilla a fuego medio-alto. Unta las rejillas de la parrilla con la cucharada de aceite de oliva restante y asa el pollo durante unos 5-7 minutos por cada lado.
- Para armar los sándwiches, unta la salsa en cada mitad de los panecillos brioche, coloca un trozo de pollo en la mitad inferior, añade lechuga y tomate, y luego coloca la mitad superior del panecillo.
This grilled chicken sandwich can be made indoors on a grill pan or outdoors on the grill and served with a homemade bun sauce!
My Grilled Chicken Sandwich is So Good!
For me, a grilled chicken sandwich is great when it meets two non-negotiables: well-seasoned chicken and a really good sauce. More often than not, when I order one out, I end up with a bland chicken breast on a grease-soaked bun, topped with sad, soggy lettuce and mealy tomatoes. So, I started making my own at home, and honestly, it just tastes so much better.
I season the chicken the way I actually want it, lemony, garlicky, and full of flavor. And the sauce? It’s creamy, a little tangy, and has just enough smokiness to pull everything together.
And listen, I don’t wait for summer to make this. A grill pan works just fine, and I love those charred grill marks, even if they’re made right on my stovetop. When it comes to assembling the sandwich, I keep it simple, bun, lettuce, tomato, and a generous slather of that sauce. No unnecessary extras, just an easy, filling meal that never disappoints.
For the Chicken
Olive Oil, Avocado oil works as a substitute.
Dijon Mustard, Yellow mustard works if needed, but it’s milder.
Lemon Juice, You’ll need about 3 tablespoons. Lime juice, white wine vinegar, or apple cider vinegar can be used instead.
Garlic Powder, You can swap in 1 fresh minced garlic clove if preferred.
Cumin, If you don’t have it, try smoked paprika or coriander.
Salt & Black Pepper, Adjust to taste.
Boneless Skinless Chicken Breasts, You can swap for boneless, skinless chicken thighs.
For the Sauce
Mayonnaise, Swap with Greek yogurt for a lighter option.
Ketchup, Adds a touch of sweetness.
Dijon Mustard, Tangier and spicier than yellow mustard, but yellow mustard works as a substitute.
Smoked Paprika, Regular paprika will work, but it won’t have the same depth.
Garlic Powder, Adds flavor without overpowering. Can be replaced with fresh minced garlic.
For Assembly
Brioche Buns, Soft and slightly sweet. Whole wheat buns or lettuce wraps can be used for a different option.
Lettuce, Romaine, butter lettuce, or arugula all work well.
Tomato Slices, Use ripe, firm tomatoes for the best texture and flavor.
Onion Slices, Red onions are milder and slightly sweet, but white or yellow onions work too.