Grilled Lemon Chicken Open-Faced

By Tamipri

Ingredients

• Toppings:
• 1/3 c. olive oil
• 1 Tb. finely grated lemon zest
• 1/4 c. fresh lemon juice , (approximately 2 lemons)
• 3 Tb. sugar
• 1/2 tsp. hot sauce, (such as Texas Pete's)
• 1/4 c. grated onion
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 4 boneless, skinless chicken breast halves
• 1 recipe Grilled Flatbread
• 1 c. arugula leaves
• 1/4 c. crumbled blue cheese
• 4 slices applewood smoked bacon, cooked and crumbled
• 1 c. fig jam, melted
• 1/8 tsp. freshly ground black pepper

Details

Servings 4

Preparation

Step 1

In a bowl, combine olive oil, lemon zest, lemon juice, sugar, hot sauce, onion, salt a pepper. Reserve 1/4 c. lemon mixture.

Place chicken breasts in a shallow dish or ziploc. Pour remaining lemon mixture over chicken. Cover or seal. Refrigerate 30 minutes to 1 hour, turning chicken occasionally.

Preheat grill to medium-high (350-400 degrees).

Remove chicken from marinade. Grill chicken over direct heat for 10 minutes per side, or until done. Remove from grill and drizzle reserved 1/4 cup lemon mixture over chicken. Thinly slice chicken breasts; keep warm.

To assemble sandwiches: placed sliced chicken over each Grilled Flatbread. Top with 1/4 cup arugula, crumbled cheese, and bacon. Drizzle top with 2 Tb. fig jam and sprinkle with black pepper.