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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread. Ingredients:
2 skinless, boneless chicken breasts (about 1 pound), halved horizontally |
1/4 recipe curry brine |
4 stalks celery, thinly sliced |
1/2 small fennel bulb, thinly sliced |
1 tablespoon plain whole-milk yogurt |
1 teaspoon fresh lemon juice |
3/4 teaspoon celery seeds |
1 tablespoon mayonnaise plus more for serving |
kosher salt, freshly ground pepper |
4 large or 8 small slices country-style bread |
1/4 cup olive oil |
1/2 small red onion, thinly sliced |
1/2 cup picked dill with tender stems |
Directions:
1. Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
2. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
3. Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
4. DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
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