The Real "Dill" Chicken Sandwich
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
54
Spice
38
Sweetness
46
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Butterfly chicken breasts and set aside
3
In a food processor combine the dill and parsley and pulse until finely chopped
4
Reserve 1/4 cup of the herb mixture for spread, set aside
5
In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste
6
Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken
7
Refrigerate 1 hour, flipping once halfway through
8
Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste
9
Preheat grill to medium-high
10
Remove chicken from bag being careful not to remove herbs
11
Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side
12
Remove to a cutting board and cut each breast in half
13
To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread
14
Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce