AuthorMike EgrieCategory, , DifficultyIntermediate
Grilled Chicken “Reubens”
Yields4 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins
 2 garlic cloves, minced
 ¼ cup extra virgin olive oil
 ¼ cup no sugar added ketchup
 1 tbsp worcestershire sauce
 2 tsp smoked paprika
 4 boneless, skinless chicken breasts (about 6 ounces each)
 1 medium red onion, sliced into ½-inch-thick rings
  cup drained refrigerated sauerkraut
 4 slices deli-sliced Finlandia® imported light swiss cheese (about 3 ounces)
1

In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.

2

Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, turning once. During last 2 minutes of grilling, top
chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese melts.

3

Serve chicken topped with grilled onion.

Dietitian Tip:
Round out your meal by cooking some potato wedges on the grill. Make
a homemade Thousand Island with some Greek yogurt and chopped pickles for dipping your chicken and potatoes!

Ingredients

 2 garlic cloves, minced
 ¼ cup extra virgin olive oil
 ¼ cup no sugar added ketchup
 1 tbsp worcestershire sauce
 2 tsp smoked paprika
 4 boneless, skinless chicken breasts (about 6 ounces each)
 1 medium red onion, sliced into ½-inch-thick rings
  cup drained refrigerated sauerkraut
 4 slices deli-sliced Finlandia® imported light swiss cheese (about 3 ounces)

Directions

1

In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.

2

Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, turning once. During last 2 minutes of grilling, top
chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese melts.

3

Serve chicken topped with grilled onion.

Grilled Chicken “Reubens”
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