Grilled chicken sandwiches are 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. This Grilled Chicken Sandwich recipe will be a simple meal that that everyone will love any time of the year.
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!
Ingredients and Variations
Chicken Breast: Chicken breasts are the most obvious choice for this chicken sandwich recipe and the one I used for this recipe. But boneless chicken thighs can be exceptionally juicy and flavorful in a sandwich as well.
Seasoning: I kept it simple with salt, pepper, and Italian seasoning. I also brushed the chicken with olive oil to help the seasoning stick to the meat and keep it nice and juicy. You can swap in any seasoning you like from a basic all-purpose Chicken Seasoning to a spicy Cajun Seasoning.
Buns: My favorite kind of bun for grilled chicken sandwiches is a brioche bun but you really can use any kind of bread or bun you like. Toasted sesame buns are a close second, anything from a basic burger bun to rich, buttery Garlic Bread will work.
Toppings: I chose a mayo spread, lettuce, and tomato to top my sandwich. To finish it off I added a slice of creamy Mozzarella cheese. There are so many ways to elevate a sandwich recipe, like bacon, avocado, grilled pineapple, onions, pickles, BBQ sauce, or ranch dressing. Use whatever flavors you like, or let everyone customize their own.
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!
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.
Can you bake the chicken instead of grilling?
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 degrees for 15-20 minutes with no flipping.
Is a grilled chicken sandwich healthy?
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!
6small boneless skinless chicken breastsor 3 large, slice in half or pounded thin
3tablespoonsItalian seasoning blend
½teaspoonblack ground pepper
6brioche or sesame buns
6green leaf lettuce leaves
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.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.