Difficulty: Easy
- Servings: 4
- Nutritional Info (per serving): Calories 1035, Total Fat 30 g, Saturated Fat 11 g, Carbohydrates 99 g, Dietary Fiber 7 g, Sugar 21 g, Protein 92 g, Cholesterol 241 mg, Sodium 1532 mg
- Total Time: 2 hr 30 min
- Preparation: 10 min
- Marinating Time: 2 hr
- Cooking Time: 20 min
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 3/4 cup grapefruit soda
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon granulated garlic
- Two pretzel baguettes, 1012 inches each
- 1/4 cup whole-grain Dijon mustard
- 2 tablespoons orange marmalade
- 6 slices Havarti cheese
- 6 leaves Bibb lettuce
Instructions
1. Combine the chicken, grapefruit soda, orange juice, rice vinegar, Dijon mustard, olive oil, lemon pepper, and granulated garlic in a gallon-size resealable bag; refrigerate and let marinate for 2 hours.
2. Heat the grill to medium-high over direct heat.
3. Remove the chicken from the marinade and place on the grill. Cook 810 minutes, flip, and continue grilling until the internal temperature reaches 160F, about 56 more minutes. Remove chicken, loosely cover with foil, and let rest.
4. Slice the pretzel baguettes in half, hollow out excess from the top halves if desired, and lightly toast them on the grill.
5. In a small bowl, mix the whole-grain Dijon mustard and orange marmalade; spread this mixture on the toasted bread halves.
6. Cut the chicken breasts diagonally into 1/2-inch slices. Place the chicken on the bottom halves of the baguettes, top evenly with Havarti cheese and Bibb lettuce, close with the top halves, and slice diagonally to serve.
