This juicy grilled chicken sandwich is quick to prepare and perfect for backyard barbecues. A simple, tangy marinade keeps the chicken tender inside while developing delicious charred grill marks on the outside.
Easy Grilled Chicken Sandwich Recipe
- Bright, fresh flavors you’ll want to make again and again. The marinade is uncomplicated: Dijon mustard, a few pantry spices, olive oil, and dill pickle juice. The pickle juice adds a subtle briny note that enhances the chicken without making it taste like pickles.
- A great change of pace from burgers and hot dogs. When you want something simple on the grill that isn’t another burger, this sandwich is an unexpected family favorite that’s easy to assemble and full of flavor.
Ingredients for a Grilled Chicken Sandwich
- Chicken breasts: Use boneless, skinless breasts. If they’re large, slice them in half lengthwise to make thinner cutlets for faster, more even cooking.
- Olive oil: Forms the base of the marinade and helps prevent sticking on the grill.
- Dill pickle juice: Adds a bright, tangy note. It enhances flavor and tenderizes the chicken without leaving a pickle taste.
- Dijon mustard: Adds depth; stone-ground or spicy brown mustard can be substituted.
- Spices: Garlic powder, onion powder, and paprika combine to build savory flavor.
- Honey mustard or mayo: Either makes a great spread—honey mustard pairs especially well with the marinade.
- Buns and toppings: Toasty buns, lettuce, sliced tomato, pickles, and thinly sliced red onion balance the grilled chicken nicely.
How to Make Grilled Chicken Sandwiches at Home
Whisk together olive oil, dill pickle juice, Dijon mustard, garlic powder, onion powder, paprika, and a couple pinches of salt and pepper in a shallow dish. Add the chicken, making sure each piece is coated, and refrigerate to marinate for about 30 minutes (up to 8 hours if you have the time).
Preheat your grill or grill pan on high. Just before cooking, reduce heat to medium-low and oil the grates. Grill the chicken 3–5 minutes per side, or until you see nice grill marks and the internal temperature reaches 165°F (74°C). Remove and let it rest briefly.
Toast the buns cut-side down on the grill for about 30 seconds. Spread honey mustard or mayonnaise on the bottom bun, layer on lettuce, the grilled chicken, sliced tomato, pickles, and thin red onion. Top with the bun and serve immediately.
Tips for Making Grilled Chicken Sandwiches
- Even thickness: Pound or slice the breasts so pieces are similar in thickness for consistent cooking.
- Marinate long enough: At least 30 minutes, up to 8 hours, for flavor and tenderness.
- Preheat the grill: A properly heated grill gives a good sear and prevents sticking.
- Avoid overcooking: Pull the chicken once it reaches 165°F at the thickest point to keep it juicy.
Switch Up the Sauce
This sandwich works with many sauces. Try honey Dijon, creamy chipotle, avocado-lime, dill yogurt, or a classic burger sauce to vary the flavor profile.
Make-Ahead and Storage
You can marinate the chicken earlier in the day so it’s ready by dinnertime. Grilled breasts also store well: keep leftovers in an airtight container in the fridge for 3–4 days.
Reheating Grilled Chicken
Reheat on the grill or in a grill pan over medium heat, brushing the grates with a little oil to prevent sticking. Heat just until warmed through to avoid drying the meat.
More Chicken Recipe Ideas
If you enjoyed this sandwich, try other simple chicken recipes like marinades, meatballs, and pasta salads to keep dinners varied and flavorful.
Grilled Chicken Sandwich
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 chicken sandwiches
- Category: Main Dish
- Method: Stove Top/Grill
- Cuisine: American
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 3 tablespoons olive oil, plus more for brushing the grill
- 2 tablespoons dill pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Kosher salt and fresh cracked pepper, to taste
Serve with:
- 4 buns (sesame or your choice)
- Honey mustard dressing or mayonnaise
- Green leaf lettuce, sliced tomatoes, sliced pickles, thinly sliced red onion
Instructions
- In a shallow dish, whisk together olive oil, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
- Slice each chicken breast in half lengthwise to make thinner pieces (or pound to even thickness). Place the chicken in the marinade, cover, and refrigerate for 30 minutes to up to 8 hours.
- Preheat the grill on high, then reduce to medium-low and oil the grates. Grill the chicken 3–5 minutes per side until grill marks form and the internal temperature reaches 165°F.
- Toast buns on the grill cut-side down for about 30 seconds. Spread honey mustard or mayo on the bottom bun. Layer lettuce, grilled chicken, tomato, pickles, and red onion. Add the top bun and serve.
Notes
- Make sure chicken pieces are an even thickness so they cook evenly.
- Marinate at least 30 minutes for flavor and tenderness; you can marinate up to 8 hours.
- Preheat the grill or grill pan for the best sear and to prevent sticking.
- Remove chicken from the grill when it reaches 165°F at the thickest point to avoid overcooking.