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Simple Summer Chicken Sandwich

These fresh flavors come together so easily and fast. It's the perfect summertime meal!
Course Main Course
Cuisine American
Keyword Chicken Sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Ruth Soukup


  • 2 lemons
  • 1 cup olive oil
  • 6 cloves garlic
  • 1 cup ketchup
  • 2 teaspoons McCormick Montreal steak seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cracked red pepper
  • 1/2 cup fresh parsley chopped
  • 3.5-4 pounds boneless chicken
  • Arugula optional, cooking day only
  • Rolls cooking day only
  • Tomato basil mayo optional, cooking day only


  1. Squeeze lemons to release fresh lemon juice.
  2. Mince or crush garlic in garlic press.
  3. Chop parsley, set aside.
  4. Whisk lemon juice, olive oil, minced garlic, parsley, cracked red pepper flakes, steak seasoning, ketchup & pepper together in bowl, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
  5. Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
  6. Thaw if frozen. Grill 7-8 minutes per side, basting with additional marinade, if desired. Alternatively, you can pour contents into slow cooker. Cook on low for 3-4 hours or high for 2-3 hours, or place in casserole dish and bake at 400 degrees for 30-40 minutes.
  7. Serve chicken on roll with arugula and tomato basil mayo.