Chef notes

You can use my mom's Italian marinade on just about anything, from vegetables to steak, fish and pork.

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Swap Option: You can use chicken thighs, pork tenderloin and filet mignon

Special Kitchen Equipment: For this recipe, you'll need a grill or large grill pan, tongs and a sharp serrated knife.

Technique Tip: Be sure to clean and oil your grill before cooking on it.

Ingredients

For the Italian Marinade

1 cup vegetable oil
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoon dried basil

1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons honey
2 tablespoons water
2 tablespoons chopped fresh parsley

For the Grilled Chicken Sandwiches

4 boneless, skinless chicken breasts, butterflied
1½ cups mayonnaise
1/4 cup minced chives
2 tablespoons chopped fresh parsley
1 tablespoon minced shallots
2 teaspoons chopped fresh thyme
1 clove garlic, grated
juice of 1 lemon
zest of 1 lemon

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
8 slices Texas toast
1 head butter lettuce, for serving
24 strips cooked bacon
2 tomatoes, sliced
2 avocados, sliced

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Preparation

Make the marinade: in a small mixing bowl, whisk together all ingredients, then transfer to a nonreactive food-safe container and refrigerate until ready to use.

In an airtight, zip-top bag, add the butterflied chicken breasts and 1 cup of the prepared Italian marinade. Massage the bag to evenly distribute the marinade. Transfer to the refrigerator and marinate for at least 1 hour, or up to overnight

In a small mixing bowl, whisk together the mayonnaise, chives, parsley, shallots, thyme, garlic, lemon, salt, pepper and sugar. Transfer to a food-safe container and refrigerate until ready to use.

Preheat your grill and create two zones: one side set to high heat and the other side set to low heat.

Remove the marinated chicken from the zip-top bag and shake off any excess marinade. Place the chicken on the high-heat side of the grill and cook for 4 minutes. Flip the chicken and continue to cook for an additional 4 minutes, or until a meat thermometer inserted into the thickest part of the breast reaches 160 F. If the chicken needs more time to cook, transfer it to the low-heat side of the grill and close the lid. Continue to cook the chicken until the internal temperature reaches 160 F. Transfer the cooked chicken to a platter to rest.

To assemble the sandwiches: toast each slice of Texas toast. Smear each slice of toast with 1 tablespoon of herb mayonnaise. Place 3 to 4 leaves of butter lettuce on the bottom slice of the toast. Evenly arrange 6 slices of cooked bacon on top of the lettuce, followed by 2 slices of tomato per sandwich. Season the tomatoes with salt and pepper, then top with 2 pieces of grilled chicken and sliced avocado. Season the avocado with salt and pepper, then place the other slice of Texas toast on top. Skewer each half with a long toothpick, cut in half and serve.