Grilled Chicken Sandwich Recipe

This juicy, smoky Grilled Chicken Sandwich is made with herb-marinated chicken breasts, toasted brioche buns, and melted provolone, ready in just 30 minutes. The tangy honey-mustard glaze caramelizes on the grill for a sticky, savory finish. I love making this for quick weeknight dinners when I crave something fresh yet filling.

The Secret To Getting It Right

The biggest mistake I used to make with grilled chicken was leaving the breasts too thick. They would burn on the outside before cooking through, leading to a dry and rubbery texture every time.

Now, I always pound the chicken to an even thickness before marinating. This ensures they cook quickly and retain all their juices, giving you that perfect bite without any guessing games.

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Grilled Chicken Sandwich Ingredients

For the Chicken:

• 2 large chicken breasts, boneless and skinless
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 4 brioche buns, sliced
• 4 slices provolone cheese
• 4 tablespoons mayonnaise
• 4 leaves green lettuce
• 1 large tomato, sliced
• 1/4 red onion, thinly sliced

How To Make Grilled Chicken Sandwich

1. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/2-inch thick.
2. Marinate: In a small bowl, whisk together the olive oil, Dijon mustard, honey, vinegar, garlic powder, paprika, salt, and pepper. Pour over the chicken and let it sit for at least 15 minutes (or up to 4 hours in the fridge).
3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the chicken for 4-5 minutes per side until nice char marks appear and the internal temperature reaches 160°F.
4. Melt the Cheese: During the last minute of grilling, place a slice of provolone on each piece of chicken and cover the grill briefly to let it melt.
5. Assemble: Lightly toast the brioche buns on the grill. Spread mayonnaise on the buns, then layer with lettuce, tomato, the cheesy chicken, and red onion before serving immediately.

Recipe Tips

• Don’t skip the pounding: Even thickness is the absolute key to juicy chicken that doesn’t dry out.
• Check the temp: Pull the chicken off when it hits 160°F; the residual heat will carry it to the safe 165°F mark while it rests.
• Toast your buns: A toasted bun creates a barrier against the juices and mayo, preventing your sandwich from getting soggy.
• Room temperature rest: Let the chicken rest for 5 minutes before putting it on the bun to ensure the juices stay inside the meat.

What To Serve With Grilled Chicken Sandwich

These sandwiches pair perfectly with crispy sweet potato fries or a basket of onion rings for a true diner experience. If you want something lighter, a fresh cucumber salad or coleslaw adds a nice crunch that cuts through the richness of the brioche.

How To Store

Store the cooked chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh sandwiches to avoid soggy bread.

FAQs

Can I use chicken thighs?
Yes, boneless skinless chicken thighs are excellent for grilling and stay very moist, though the cooking time may be slightly longer.

Do I have to use a grill?
No, a cast-iron skillet or grill pan on the stove works perfectly well if you don’t have an outdoor grill.

Can I freeze the marinated chicken?
Absolutely, you can freeze the raw chicken in the marinade for up to 3 months; just thaw it in the fridge overnight before grilling.

Nutrition

• Calories: 485
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 38g
• Protein: 32g

Try More Recipes:

• Vegan Chicken Salad Sandwich Recipe
• Chicken Salad Sandwich Recipe
• BBQ Chicken Salad Sandwich Recipe