Chris Hadfield’s Chicken Sandwich Recipe Picked for Canada Day BBQ

Jun 24, 2013

Chris Hadfield’s Chicken Sandwich Recipe Picked for Canada Day BBQ

Chicken Farmers of Canada (CFC) annual Canada Day BBQ will feature Canadian astronaut Chris Hadfield’s chicken sandwich recipe.

This year will mark the 21st year of the Great Canadian Chicken Barbeque, held annually in Ottawa as part of the Canada Day celebrations. The BBQ will be located behind the Fairmont Château Laurier hotel in Major’s Hill Park. Nearly 10,000 sandwiches are expected to be served up.

Just like in the past, for every chicken item sold, 50 cents will be donated to the Ottawa Food Bank. The sandwiches will be available from 10 a.m. until 7 p.m. on Canada Day – July 1st.

Chris Hadfield became the first astronaut to engage on social media from space - posting pictures and videos of his space journey. Hadfield often shared what he was eating from space, so it is only fitting that his Back to Earth sandwich was chosen as the signature sandwich for CFC annual Canada Day BBQ.

(Photo: Canada Day Chicken Sandwich)

The following is the recipe:

Back to Earth Chicken Sandwich
Serves: 4
Developed for CFC by Colonel Chris Hadfield’s Family

Ingredients:
•4 boneless, skinless chicken breasts
•Olive oil for brushing on the grill or broiler pan
•4 Fresh Kaiser or Crusty French Rolls
•Handful of arugula or spring mix salad

Marinade:
•1 lemon, using both zest and juice
•¼ cup (60 mL) olive oil
•2 cloves of garlic, chopped finely
•1 red chili or jalapeno, deseeded and thinly sliced (optional)
•Kosher salt
•2 tsp (10 mL) freshly-ground pepper
•½ cup (125 mL) orange juice
•¼ cup (60 mL) brown sugar
•¼ cup (60 mL) Italian dressing
•½ tsp (2 mL) lemon and pepper spice
•¼ tsp (1 mL) chopped fresh thyme

Flavoured mayo:
¼ cup (60 mL) lite mayonnaise
1 tsp (5 mL) freshly-ground pepper
1 tsp (5 mL) lemon juice and zest

Preparation:
1.Whisk the marinade ingredients together in a bowl, set aside 1 tsp (5 mL) of the pepper and 1 tsp (5 mL) lemon juice and zest for the flavoured mayo.
2.Add the chicken breasts to the marinade and let sit in the refrigerator for at least a ½ hour (or overnight).
3.Remove the chicken from the marinade just before you turn on the grill, or broiler.
4.Discard the marinade.
5.Lightly brush the grill or broiler pan with olive oil.
6.Grill or broil the chicken breasts approximately 10 minutes per side, depending on thickness of the breasts, until cooked through and temperature reads 165°F (74°C).
7.Cut the rolls in half.

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