Charmoula Grilled Chicken Sandwiches

• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 garlic clove, minced
• 1/4 cup cilantro, chopped
• 4 chicken thighs, boneless, skinless (about 1 lb. total)
• 1/4 cup mayonnaise
• 1/4 cup roasted red pepper, drained and chopped
• 4 ciabatta rolls, split (about 4 oz. each)
• 2 cups arugula

1. Mix oil, lemon juice, 1/2 teaspoons salt, the spices, garlic and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
2. Blend mayo, red peppers and remaining 1/2 teaspoons salt in a food processor until smooth, about 1 minute. Chill until ready to use.
3. Prepare grill for high heat. Brush bottom halves of each roll with 1 teaspoons of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7-10 minutes. Grill rolls, cut side down, until warmed and grill marks appear, about 2 minutes. Let both cool.
4. To assemble: Set 1 chicken thigh on bottom half of a roll. Spread 2 tablespoons mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chiclen. Repeat for rest of sandwiches.

extravirgin olive oil, lemon juice, kosher salt, pepper, ground cumin, paprika, garlic, cilantro, chicken, mayonnaise, red pepper, ciabatta rolls, arugula

Taken from www.food.com/recipe/charmoula-grilled-chicken-sandwiches-504349 (may not work)