Honey Mustard Grilled Chicken Sandwich with Lettuce and Tomato

What you need

• 700 g (1 1/2 lb) boneless skinless chicken breasts, 2 large
• 2 tbsp olive oil, plus a little for the grates
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 4 brioche buns
• 4 tbsp mayonnaise
• 4 leaves iceberg lettuce
• 1 tomato, sliced
• 1/2 red onion, thinly sliced

Method

Restated from the original video

1. 1

   Put the chicken between two sheets of baking paper and pound it to an even thickness of about 1.5 cm (1/2 in).

2. 2

   Whisk the olive oil with the mustard, vinegar and honey in a large bowl, then stir in the salt, pepper, garlic powder and onion powder.

3. 3

   Add the chicken and turn it until every piece is coated. Cover and chill for 30-60 min.

4. 4

   Heat a grill or grill pan to medium-high. Brush the grates with a little olive oil.

5. 5

   Lay the chicken on the grates and grill without moving it until deep grill marks form, 5-6 min per side. The thickest part should read 74 °C (165 °F) and show no pink inside.

6. 6

   Move the chicken to a plate and rest it for 5 min.

7. 7

   Split the buns and toast them cut side down on the grill until lightly marked, 30-60 seconds.

8. 8

   Spread mayonnaise over both halves of each bun.

9. 9

   Stack the chicken on the bottom halves, then add lettuce, tomato slices and red onion rings. Put the tops on and serve right away.

Imported from tastingwithtina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.