How long should you marinade chicken breast?

Most recipes call for chicken to be marinated for at least an hour so the meat will tenderize and pick up the flavors of the marinade. You can safely marinate chicken breast for up to 24 hours, but don’t go longer than that or the meat might become chewy or mushy.

How do you flatten chicken breast without pounding it?

I don’t pound my chicken with a meat mallet like many other recipes recommend. For sandwiches I prefer to slice the chicken breast horizontally with a very sharp knife before putting it in the marinade. You can see how I do that in the photo above.

How do you keep the chicken from drying out when it cooks?

Chicken breast will stay moist and juicy as it cooks if you first marinate it in a solution that contains salt. And as it cooks, check it with a thermometer until it has an internal temperature of 165℉.

How do you know when thin chicken breast is done?

One way to tell if chicken breast is done is by cutting into it. If the meat is white (not pink), and the juices run clear, then the chicken is ready. But the best way is to insert a meat thermometer into the thickest part of the meat. Once the temperature reads 165℉ it will be done.

Can you make grilled chicken in an air fryer?

Yes you can, and it will turn out as tender and juicy as if you grilled it. The only thing it will be missing is the grill marks. Check the temperature more frequently using a meat thermometer because it may get done faster in an air fryer.

Ultimate Grilled Chicken Sandwich Recipe |Gluten Free

Ingredients

Scale

3 boneless skinless chicken breasts
3/4 cup chicken broth
2 teaspoons ketchup ( I use low sugar ketchup)
1 teaspoon salt
2 teaspoons apple cider vinegar
1/4 teaspoon liquid smoke, optional
1/8 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

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Instructions

In a small bowl, combine chicken broth, ketchup, salt, vinegar, liquid smoke, Italian seasoning, pepper, and garlic powder. Whisk to combine.
Lay one chicken breast on a cutting board or work surface. Place your hand firmly on top of the chicken to hold it still. Use a “claw grip” for safety, as shown in the pictures above. With a very sharp knife, slice through the chicken horizontally so you have two thin, long chicken breast pieces. Repeat this for the other chicken breasts until you have 6 thin pieces.
Place chicken pieces in a ziploc bag, and add the marinade mixture.
Seal the bag, squeezing out as much air as possible. Squeeze and massage the bag to thoroughly coat the chicken with the marinade. Chill in the fridge for at least an hour, or up to 8 hours.
Oil grate or grilling surface and heat to a temperature of medium high, or about 350 to 400℉. Cook chicken until browned on one side, turn. Reduce temperature if needed, and continue to cook until an internal thermometer inserted into the thickest part of the breast reads 165℉.
Assemble sandwiches: spread mayo on a warmed or toasted bun, add chicken, lettuce, slices of tomato, and dill pickle slices as desired.

Equipment

cast iron griddle

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digital thermometer

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Notes

Please note: the nutrition info is for a lettuce wrap chicken sandwich that includes mayo, lettuce, and tomato. Since hamburger buns vary in calorie content so much, you will need to factor in the calorie content and other nutrition info for a bun if you choose to use one.

Author: beneficialbento
Prep Time: 1 hour
Cook Time: 25 minutes
Category: lunch
Method: grill
Diet: Gluten Free

Nutrition

Serving Size: pieces
Calories: 276
Sugar: 2 g
Sodium: 676.2 mg
Fat: 14.2 g
Carbohydrates: 3.8 g
Fiber: 1.5 g
Protein: 31.8 g
Cholesterol: 105.7 mg