Ingredients:

  • 4 medium boneless, skinless Chicken Breasts (about 6 oz / 170g each)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon fresh Lemon Juice
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 Tablespoons Unsalted Butter (softened)
  • 4 cloves fresh Garlic (finely minced)
  • 1 Tablespoon fresh Parsley (finely chopped)
  • ½ teaspoon Dried Oregano
  • 4 Brioche Buns
  • 4 Tablespoons Mayonnaise (for toasting)
  • Dill Pickles (sliced, for topping)
  • 4 slices Swiss or Provolone Cheese (optional)

Instructions:

  1. Butterfly or pound the chicken breasts to an even thickness (about ¾ inch / 2 cm) for uniform cooking.
  2. In a bowl, whisk together all Marinade ingredients (Olive Oil, Lemon Juice, Paprika, Salt, Pepper). Coat the chicken thoroughly and let it rest for at least 20 minutes (or up to 4 hours in the fridge).
  3. While the chicken rests, combine the softened butter, minced garlic, parsley, oregano, salt, and pepper to create the Garlic Herb Butter. Mix until everything is incorporated into a fragrant paste. Set aside.
  4. Preheat the grill to medium-high heat (around 375°F / 190°C). Slice the buns and lightly spread the cut sides with mayonnaise.
  5. Remove chicken from the marinade (discard excess liquid). Place chicken on the hot grill grates. Cook for 4–6 minutes per side, turning only once.
  6. During the final 2 minutes of cooking, liberally brush the top side of the chicken with the Garlic Herb Butter. Flip, baste the other side, and cook until the internal temperature registers 165°F (74°C). If using cheese, add a slice during the last minute to melt.
  7. Place the cut sides of the buns directly onto the grill for 1–2 minutes until golden brown and lightly crisp.
  8. Assemble the Garlic Butter Grilled Chicken Sandwich: Place the perfectly buttery chicken onto the bottom bun. Top generously with sliced dill pickles. Place the top bun on, and serve immediately after a 5-minute rest.