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Pepper Parmesan Chicken Sandwiches

Ingredients

• Chicken
• ¼ cup full fat plain greek yogurt
• 2 cloves of garlic, finely grated
• 1 tablespoon dijon mustard
• 2 teaspoons freshly cracked black pepper
• 2 teaspoons diamond crystal kosher salt
• 1 teaspoon smoked paprika
• 1 lemon, zested and juiced
• 6 boneless skinless chicken thighs
• ⅓ cup freshly grated parmesan cheese
• 3 tablespoons finely chopped fresh parsley
• Olive oil

• To Serve
• ½ cup mayo
• 2 tablespoons drained capers, chopped
• 1 tablespoon jarred chopped calabrian chilies
• Kosher salt and freshly cracked black pepper, to taste

• 6 sesame seed martins buns
• Heirloom tomatoes, sliced, then seasoned with salt and
• pepper, for serving
• Bib lettuce

Directions

1. Marinate the chicken: Place the yogurt, garlic, dijon, black pepper, kosher salt, paprika, lemon zest, and juice into a large bowl.
2. Whisk to combine.
3. Add in the chicken and toss to coat it in the yogurt marinade.
4. Cover, place in the fridge, and let marinate for at least 1 hour, up to 8.
5. Make the mayo: Add mayo, capers, chilies, salt, and pepper to a small bowl.
6. Stir to combine.
7. Refrigerate until you are ready to serve.
8. Mix the parmesan and parsley in a small bowl and set aside until ready to serve.
9. Once the chicken has marinated, preheat your grill over medium heat.
10. Remove the chicken from the marinade and lightly drizzle it with olive oil.
11. Once the grill is hot, be sure the grates are cleaned and then lightly oil them.
12. Place the chicken over direct heat and grill until charred and releases from the grates, 5-7 minutes per side.
13. The chicken should be around 180-185F internal.
14. Remove the chicken from the grill to a sheet tray and sprinkle the parm mixture all over the hot chicken.
15. Lightly grill the buns if desired, then assemble: Place a heaping tablespoon of mayo on the bottom of the bun.
16. Layer on one piece of chicken, then tomato, then lettuce.
17. Top with the top bun and serve!