Basil Grilled Chicken Sandwiches With Red Pepper Relish

Recipe by LAURIE
READY IN: 30mins




  • Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
  • Add the chicken and coat it evenly with the yogurt mixture.
  • Cover and refrigerate for at least 1 hour or overnight.
  • Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
  • Add the raw red pepper, onion and garlic and season with salt and pepper.
  • Cook until the vegetables soften, about 5 minutes.
  • Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
  • Remove from heat, cool and stir in the basil.
  • This can be stored in the refrigerator for up to 1 week.
  • For the chicken preheat the grill to high heat.
  • Remove the chicken from the marinade and discard the marinade.
  • Season the chicken with salt and pepper.
  • Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
  • Let the chicken cool slightly and slice it on the bias.
  • For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
  • Finish the sandwiches with a dollop of relish and the other half of the focaccia.