Empty My Fridge
The Chicken Sandwich You'll Make on Repeat
Ingredients
- Yoghurt1 ½ cups
- Olive oil2 tbsp
- Lemon1 + 2 tbsp
- Garlic · minced6 cloves
- Smoked paprika1 tsp
- Allspice½ tsp
- Nutmeg½ tsp
- Cilantro1 tsp
- Cumin1 tsp
- Salt1 ½ tsp
- Black pepper½ tsp
- Chicken breast · boneless skinless2 lb
- Tahini2 tbsp
- Burger bun4
- Pickle1 cup
- Red onion · sliced1
- Tomato · sliced1
- Bell pepper · sliced1
- Lettuce4
Instructions
- In a large bowl, mix the yogurt, olive oil, lemon juice, minced garlic, smoked paprika, allspice, nutmeg, coriander, cumin, salt and pepper into a marinade.
- Add the chicken breasts and turn to coat every piece well. Cover and refrigerate for at least 1 hour and up to 6 hours.
- Preheat the grill to medium high and oil the grates with a little vegetable oil.
- Lift the chicken out of the marinade with tongs and shake off the excess.
- Grill the chicken for 4 to 5 minutes per side, until the internal temperature reaches 165°F.
- For the sauce, mix the yogurt, tahini, lemon juice, salt and pepper together.
- Toast the brioche buns, spread the tahini yogurt sauce on them, then add the grilled chicken, pickles, red onion, tomato, green bell pepper and lettuce.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionLemonTomatoBell pepperYoghurtRed onionChicken breast
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