Featured in PEOPLE Country 2013 Summer Grilling Guide!
The secret to cooking chicken breast on the grill? Brine the cutlets first to add flavor and seal in juices, then pound them flat so they cook evenly.
CLASSIC CHICKEN SANDWICHES
Makes: 4 servings | Hands-on time: 30 min. | Total time: 4½ hrs.
2 cups apple juice
¼ cup salt
¼ cup light brown sugar
1 tsp. red pepper flakes
4 (6-oz.) chicken cutlets
1 tbsp. grill seasoning
4 grilled buns
1. Simmer first 4 ingredients and 1 cup water in a pan over medium heat until sugar dissolves. Combine mixture and 2 cups ice in a bowl; add cutlets. Cover; chill 4 hours.
2. Preheat grill to medium-high. Rinse chicken, pat dry, pound to flatten and sprinkle with seasoning. Cook on oiled grill rack, 4 to 5 min. per side. Serve on buns with toppings.
CREOLE CHICKEN SANDWICHES
Substitute Creole seasoning. Grill as directed. Serve on split, grilled French rolls. Top with Dijon mustard, mayo, shredded romaine lettuce, tomato slices and sweet-hot pickle relish.
BARBECUE CHICKEN SANDWICHES
Substitute barbecue seasoning. Grill as directed. Brush with smoky barbecue sauce and top with cheddar cheese slices during last minute of grilling. Serve on grilled buns. Top with smoky barbecue sauce, cooked bacon slices and french-fried onion rings.
SOUTHWESTERN CHICKEN SANDWICHES
Substitute mixture of 2 tbsp. vegetable oil, 2 tbsp. finely chopped cilantro, 2 garlic cloves, minced, 2 tsp. chili powder and ¼ tsp. ground red pepper for grill seasoning. Brush mixture over chicken; grill as directed. Serve on grilled sour dough bread slices with a mixture of ½ cup mayo and 1 tsp. chili powder. Top with Monterey Jack cheese, peach salsa and leaf lettuce.