Q1: What is the absolute secret to a juicy, not dry, grilled chicken breast?

The number one, game-changing secret is to pound the chicken breasts to an even thickness . Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 1/2-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through. The second secret is to use an instant-read thermometer and pull the chicken from the grill the moment it reaches 165°F.

Q2: How do I know for sure when my chicken is cooked through?

The only 100% foolproof way to check for doneness is with an instant-read thermometer . The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the breast registers at least 165°F (74°C) .

Q3: Can I make the chicken ahead of time for easy assembly?

Yes, absolutely! This is a fantastic meal-prep recipe. You can grill the chicken breasts completely, let them cool, and store them in an airtight container in the refrigerator for up to 4 days. You can then gently reheat them in the microwave or a skillet before you assemble your sandwiches.

Q4: What is Montreal steak seasoning, and is there a substitute?

Montreal steak seasoning is a classic and very popular spice blend that is typically made from a coarse mixture of salt, black pepper, garlic powder, onion powder, and often dill and coriander . If you don't have any, you can easily make your own simple substitute by mixing together a generous amount of kosher salt and coarse black pepper with a good pinch of garlic powder.

Q5: What is the best way to toast my buns for a sandwich?

The recipe's trick of brushing the buns with a thin layer of mayonnaise before you grill or toast them is a fantastic professional hack! The oil in the mayonnaise has a high smoke point, which helps the buns to toast to a beautiful, even, deep golden brown without burning, and it adds a wonderful, subtle, savory flavor.

The Best Juicy Grilled Chicken Sandwich (Easy Recipe!)

A classic grilled chicken sandwich featuring boneless, skinless chicken breasts seasoned with Montreal steak seasoning. The chicken is pounded to an even thickness for quick cooking, then grilled or broiled until cooked through. A slice of Swiss cheese is melted on top during the last minute of cooking. The sandwich is served on a toasted whole wheat bun with crispy crumbled bacon and a simple, creamy sauce made from mayonnaise, Dijon mustard, and honey.

Author: Evelyn

Ingredients

1/4 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon Montreal steak seasoning
4 slices Swiss cheese
4 whole wheat hamburger buns, split
2 bacon strips, cooked and crumbled
Lettuce leaves and tomato slices (optional)

Instructions

In a small bowl, mix together the mayonnaise, Dijon mustard, and honey to create the sauce. Set aside.
Pound the chicken breasts with a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken on both sides with the Montreal steak seasoning.
Grill the chicken, covered, over medium heat or broil 4 inches from the heat. Cook for 4-6 minutes on each side, until a thermometer inserted into the thickest part reads 165°F.
During the last minute of cooking, top each chicken breast with a slice of Swiss cheese to allow it to melt.
While the chicken cooks, grill the buns over medium heat, cut-side down, for 30-60 seconds until toasted.
To assemble, serve the chicken on the toasted buns. Top with the crumbled bacon and a spoonful of the prepared mayonnaise mixture. Add lettuce and tomato, if desired.

Notes

Pounding the chicken to an even thickness is a key step that ensures it cooks quickly and evenly.
This recipe offers the flexibility to either grill or broil the chicken.
Toasting the buns on the grill adds extra flavor and texture to the finished sandwich.

Find it online: https://cookupjoy.com/grilled-chicken-sandwich/