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This Grilled Chicken Sandwich recipe is a quick and easy lunch or dinner, and perfect for summer grilling. Seasoned chicken breasts are grilled to juicy, flavorful perfection, and served on sandwich buns with lettuce, tomato, cheese and your favorite spread.
Grilled Chicken Sandwiches will be a simple meal that everyone will love any time of the year.Pin this recipe for later!
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The Best Grilled Chicken Sandwich
One thing you can always count on finding on a restaurant menu is a grilled chicken sandwich. They are easy to customize and tough to screw up and every chef has their own version.
My version of a grilled chicken sandwich is simple, but super tasty and better than any diner. Why is it the best? Because you can customize the heck out of it and make it your own, using any marinade or spread you like! Add avocado and bacon or leave the cheese off. The choice is yours and the options are limitless!
How To Make A Grilled Chicken Sandwich
Preheat your grill to medium heat (350-400 degrees F). While the grill is preheating, prepare the sandwich toppings and the chicken.
If your grocery store has chicken cutlets, they are perfect for sandwiches, otherwise you may need to either slice the chicken in half or lightly pound until they’re all less than an inch thick. Brush with olive oil and season with salt, pepper, and Italian seasoning.
By now your grill should be ready. Grill chicken for several minutes per side and use a meat thermometer so you know exactly when the internal temp is 160-165 degrees.
Remove chicken from the grill and top with cheese. Admire those beautiful grill marks. Assemble grilled chicken sandwiches – mayo on the bottom bun, then lettuce, sliced tomato, chicken, cheese, and top bun – and serve!
Sure! Under the broiler of your oven, the chicken will get some color and char, similar to what it would get on the grill. Line a baking sheet with foil and place the oven rack on the top shelf of the oven. Chicken should be 4-6 inches from the heat. Broil for about 5-7 minutes per side. You can also bake at 450℉ for 15-20 minutes without flipping.
Almost always! Grilled chicken is a healthier alternative to hamburgers or fried chicken. Plus you’re adding fresh veggies like lettuce and tomato. If you’re watching your calories though, maybe skip the cheese and bacon and use a whole wheat or gluten free bun.
Brushing olive oil on the chicken before adding seasoning not only helps the seasonings to stick, but it locks in moisture and keeps the meat juicy. Additionally, be mindful of the cooking time to avoid overcooking, as chicken breasts can dry out quickly if cooked for too long.
Preheat your grill to medium or medium-high heat, usually around 350-400°F. This temperature allows for a nice sear on the outside while ensuring the chicken cooks through to a safe internal temperature.
- Use a Marinade: For even juicier chicken, try marinating the chicken in my Grilled Chicken Marinade or a bottled salad dressing.
- Add flavorful toppings: Grilled onions, sauteed mushrooms or roasted peppers will add great flavor to your sandwich.
- Use a grill pan: Can’t grill outdoors? Use a grill pan on your stovetop to grill the chicken and get those beautiful char marks.
- Make ahead: Prep the chicken and the topping and refrigerate for up to 24 hours before grilling. You can even grill the chicken beforehand and serve cold or reheat for a few minutes in the oven.
- Storing leftovers: Keep leftover chicken in an airtight container in the fridge. It will stay fresh for 3-4 days, and you can use the leftovers for another sandwich or for wraps, tacos, or salads. The chicken breasts can be frozen for up to 3 months. I do not recommend storing fully assembled sandwiches.
There are lots of options for side dishes to complete your meal and make it more substantial.
- Bacon Ranch Red Potato Salad
- Elote (Mexican Corn)
- Summer Fruit Salad
- Air Fryer Tater Tots
- Beer Battered Onion Rings
- Homemade Baked French Fries
Grilled Chicken Sandwich
- 6 small boneless skinless chicken breasts or 3 large, slice in half or pounded thin
- ¼ cup olive oil
- 3 tablespoons Italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon black ground pepper
- 6 slices mozzarella cheese
- 6 brioche or sesame buns
- ½ cup mayonnaise
- 6 green leaf lettuce leaves
- 6 tomato slices
- Prepare your grill for medium direct heat. (Approximately 350 degrees)
- Use a meat tenderizer/mallet and pound the chicken until it is even in thickness and about ½-¾ inch thick. If you are using large chicken breasts, you should be able to cut them in half. Use your bun as a sizing guide.
- Brush the chicken breasts with oil and season with salt, pepper and italian seasoning on both sides.
- Place on the preheated grill and cook for about 8-10 minutes, turning once halfway through cooking. Check for doneness and continue cooking until the internal temperature reaches 165 degrees.
- Remove the chicken from the grill and place the mozzarella on top.
- Prepare each bottom half of the bun with mayonnaise, lettuce and tomato then top with the chicken and bun.
- For even juicier chicken, try marinating the chicken in my Grilled Chicken Marinade or a bottled salad dressing.
- Make ahead: Prep the chicken and the topping and refrigerate for up to 24 hours before grilling. You can even grill the chicken ahead of time and serve cold or reheat for a few minutes in the oven.
- Storing leftovers: Keep leftover chicken in an airtight container in the fridge. It will stay fresh for 3-4 days, and you can use the leftovers for another sandwich or for wraps, tacos or salads.
- Nutritional information is provided as a courtesy. Any adaptations to this recipe with change the value.
- Use any bun/bread you like, and any topping you like.