Grilled Chicken Sandwich

5 from 1 vote

This grilled chicken sandwich can be made indoors on a grill pan or outdoors on the grill and served with a homemade bun sauce!

Prep Time15

Cook Time25

Total Time40

Course: Entree, Sandwich, Sandwiches

Cuisine: American

Servings: sandwiches

Author: Yumna Jawad

Equipment

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.

Notes

The nutrition label does not include the bun or toppings. The sauce is included and divided evenly into 4 servings.

Storage: 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.

Nutrition

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