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Grilled Chicken Sandwich with Herb Aioli inspired by The Ground Round
Inspired by The Ground Round
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Grilled Chicken Sandwich with Herb Aioli

Main Course
This sandwich features a juicy, perfectly seasoned grilled chicken breast on a toasted bun with fresh vegetables and a flavorful herb aioli. The chicken is marinated to ensure tenderness and maximum flavor, while careful grilling creates beautiful char marks and caramelization. This lighter alternative to a burger doesn't sacrifice on taste or satisfaction.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 2 large Boneless, skinless chicken breasts (About 1 lb total, halved horizontally to make 4 thinner pieces)
  • 2 tbsp Olive oil (Plus more for grill)
  • 2 tbsp Lemon juice (Fresh)
  • 2 cloves Garlic (Minced)
  • 1 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper
  • 1/2 cup Mayonnaise
  • 2 tbsp Fresh basil (Finely chopped)
  • 1 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Chives (Finely chopped)
  • 4 whole Brioche burger buns
  • 2 tbsp Butter (Softened)
  • 4 leaves Green leaf lettuce
  • 1 large Tomato (Sliced into 4 rounds)
  • 1/4 medium Red onion (Thinly sliced)
  • 1 large Avocado (Sliced, optional)

Tools You'll Need

  • Grill or grill pan
  • Meat pounder or rolling pin
  • Plastic wrap
  • Zip-top bag
  • Small mixing bowls
  • Whisk
  • Meat thermometer

Chef's Tip

For evenly cooked chicken breasts, pound them to a uniform thickness of about 1/2 inch before marinating. This ensures they cook quickly and evenly on the grill without drying out.

Instructions

  1. Prepare marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, 1/2 teaspoon salt, and pepper.
  2. Place chicken breasts between plastic wrap and gently pound to even 1/2-inch thickness. Transfer to a zip-top bag and add marinade. Seal and refrigerate for 30 minutes.
  3. Make herb aioli: In a small bowl, combine mayonnaise, chopped basil, parsley, chives, and remaining 1/2 teaspoon salt. Refrigerate until ready to use.
  4. Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
  5. Remove chicken from marinade, letting excess drip off. Grill 4-5 minutes per side until chicken reaches 165°F and has nice grill marks.
  6. Spread butter on cut sides of buns and toast on the grill for 1-2 minutes until golden.
  7. Spread herb aioli on both cut sides of toasted buns.
  8. Assemble sandwiches: Place lettuce on bottom bun, followed by tomato slice, red onion, grilled chicken, and avocado slices if using. Top with bun lid.

Plating

Serve each sandwich on an individual plate, cut in half diagonally to show the layers. Garnish the plate with a few potato chips or a small side salad if desired.

Storage & Reheating

Grilled chicken can be refrigerated for up to 3 days. Reheat gently in a 350°F oven or in a skillet with a splash of water. The herb aioli can be stored in the refrigerator for up to 5 days. For best results, assemble sandwiches just before serving.

About This Recipe

This Grilled Chicken Sandwich is inspired by The Ground Round's lighter menu option that still delivers bold flavor. The herb aioli elevates a simple sandwich to restaurant quality, while the combination of fresh vegetables and perfectly grilled chicken creates a satisfying meal. Marinating the chicken ensures it remains juicy and flavorful, capturing the essence of casual dining fare.

How did it turn out?

We'd love to hear about your experience making this recipe!