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My Grilled Chicken Sandwich is So Good!
For me, a grilled chicken sandwich is great when it meets two non-negotiables: well-seasoned chicken and a really good sauce. More often than not, when I order one out, I end up with a bland chicken breast on a grease-soaked bun, topped with sad, soggy lettuce and mealy tomatoes. So, I started making my own at home, and honestly, it just tastes so much better.
I season the chicken the way I actually want it—lemony, garlicky, and full of flavor. And the sauce? It’s creamy, a little tangy, and has just enough smokiness to pull everything together.
And listen, I don’t wait for summer to make this. A grill pan works just fine, and I love those charred grill marks, even if they’re made right on my stovetop. When it comes to assembling the sandwich, I keep it simple—bun, lettuce, tomato, and a generous slather of that sauce. No unnecessary extras, just an easy, filling meal that never disappoints.
Hope you love it as much as I do!
Ingredients You’ll Need
For the Chicken
- Olive Oil – Avocado oil works as a substitute.
- Dijon Mustard – Yellow mustard works if needed, but it’s milder.
- Lemon Juice – You’ll need about 3 tablespoons. Lime juice, white wine vinegar, or apple cider vinegar can be used instead.
- Garlic Powder – You can swap in 1 fresh minced garlic clove if preferred.
- Cumin – If you don’t have it, try smoked paprika or coriander.
- Salt & Black Pepper – Adjust to taste.
- Boneless Skinless Chicken Breasts – You can swap for boneless, skinless chicken thighs.
For the Sauce
- Mayonnaise – Swap with Greek yogurt for a lighter option.
- Ketchup – Adds a touch of sweetness.
- Dijon Mustard – Tangier and spicier than yellow mustard, but yellow mustard works as a substitute.
- Smoked Paprika – Regular paprika will work, but it won’t have the same depth.
- Garlic Powder – Adds flavor without overpowering. Can be replaced with fresh minced garlic.
- Salt & Black Pepper – Adjust to taste.
For Assembly
- Brioche Buns – Soft and slightly sweet. Whole wheat buns or lettuce wraps can be used for a different option.
- Lettuce – Romaine, butter lettuce, or arugula all work well.
- Tomato Slices – Use ripe, firm tomatoes for the best texture and flavor.
- Onion Slices – Red onions are milder and slightly sweet, but white or yellow onions work too.
Types of Grilled Chicken Sandwiches to Try
- BBQ Style – Swap the sauce for BBQ sauce, add crispy fried onions, and throw in some cheddar cheese for a smoky, sweet sandwich.
- Hawaiian – Top it with grilled pineapple, and a drizzle of teriyaki sauce.
- California Style – Load it up with avocado, sprouts, pepper jack cheese, and a smear of garlic aioli.
- Spicy Buffalo – Toss the grilled chicken in buffalo sauce, add blue cheese dressing, and top with crisp lettuce.
- Caprese-Inspired – Fresh mozzarella, basil, and tomato with a drizzle of balsamic glaze.
- Tex-Mex – Melt pepper jack cheese over the chicken, add sliced jalapeños, and swap the sauce for chipotle mayo.
- Greek-Style – Top with feta cheese, cucumbers, and tzatziki for a Mediterranean spin.
- Southern Fried-Inspired – Keep the grilled chicken but add coleslaw and pickles.
How to Make Grilled Chicken Sandwich
My Best Grilled Chicken Sandwich Tips
- Pound the chicken so it cooks fast and evenly. I use a meat mallet/pounder for this! You can also place the chicken between two pieces of plastic wrap and use a rolling pin to flatten it.
- Don’t skip the marinade time. This is what will make the chicken flavorful! I recommend at least an hour, but even if you have just 30 minutes it’s worth it.
- Pre-heat the grill enough. This will make sure the chicken cooks evenly and doesn’t stick to the grates.
- Don’t wait to eat. This sandwich is best eaten immediately—when the chicken is still warm and the bun isn’t soggy!
What to Serve
Recipe Help & Common Questions
I would store the grilled chicken, buns, and toppings separately. The cooked chicken will last in the fridge in an airtight container for up to 3 days. You can reheat the chicken in the microwave—or enjoy it cold.
Yes, absolutely! You should always marinate chicken in the fridge—never at room temperature.
I recommend just using a meat thermometer! When the thermometer reads 165°F the chicken is done.
More Chicken Sandwich Recipes:
- BBQ Shredded Chicken Sandwich
- Chicken Parmesan Sandwich
- High Protein Flatbread Chicken Wrap
- Chicken Pesto Panini
- Ground Chicken Burgers
- Grilled Chicken Broccoli Wraps
If you try this feel good Grilled Chicken Sandwich recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Grilled Chicken Sandwich
Ingredients
For the Chicken
- 2 tablespoons olive oil divided
- 1 tablespoon Dijon mustard
- 1 lemon juiced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 (6-ounce) boneless skinless chicken breasts
For the Sauce
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 4 brioche buns
- Lettuce
- Tomato slices
- Onion slices
Instructions
- In a large bowl whisk together 1 tablespoon olive oil, dijon mustard, lemon juice, garlic powder, cumin, salt, and pepper.
- Using a meat mallet, pound the chicken breasts to an even ½-inch thickness. Add the chicken to the bowl with the marinade and turn to coat. Marinate for at least 1 hour.
- Meanwhile, make the sauce by whisking together mayonnaise, dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Set aside.
- Preheat grill to medium-high heat. Brush grill grates with remaining tablespoon of olive oil and grill the chicken for about 5-7 minutes on each side.
- To assemble the sandwiches, spread the sauce on each half of the brioche buns place a piece of chicken on the bottom half. Top with lettuce and tomatoes, then add the top half of the bun.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
