Grilled Chicken Sandwich – Spend With Pennies
These grilled chicken sandwiches are a go-to meal for us all year long!
Marinated chicken breasts are grilled until tender, topped with a quick homemade honey mustard sauce, and finished with our favorite fresh toppings.
- This chicken sandwich recipe is simple to make and great to prepare ahead of time.
- It’s a quick and fresh meal that is satisfying.
- The marinade is delicious and makes the chicken tender and juicy.
- Change it up by adding crisp bacon, cheese, or your favorite fresh toppings like lettuce and tomato.
Ingredients For Grilled Chicken Sandwiches
Chicken: Use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe. Pound chicken breasts to an even thickness and if they’re extra large, they can be cut in half.
Marinade: The marinade is made with a light-flavored oil, such as vegetable oil or olive oil. Cider vinegar tenderizes the chicken, while brown sugar helps it caramelize.
Buns: I love either toasted hamburger buns or brioche. If you’re feeling fancy, you can brush the buns with garlic butter before toasting.
Sauce: The sauce is a simple homemade honey mustard style sauce and it’s delicious. You can add any sauce you’d like BBQ sauce or aioli.
How to Make a Grilled Chicken Sandwich
- Make the marinade. Pound the chicken. Add to the marinade.
- Preheat the grill and cook the chicken (recipe below).
- Add the grilled chicken breast to the bun with lettuce, pickles, and slices of tomato or onion. Drizzle with sauce and enjoy.
Serve with sweet potato fries, grilled corn on the cob, or coleslaw.
Toppings
- lettuce, tomato slices, red onion
- honey mustard, aioli, mayo
- mozzarella, cheddar
Tips for Success
- Use a meat mallet to pound the chicken to ½-inch thickness.
- Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.
- Cook grilled chicken breast just until the chicken reaches 165°F.
- To broil in the oven, adjust the rack to 4 inches below the broiler. Broil for 5-7 minutes per side.
Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below!
Grilled Chicken Sandwich
These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
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- Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.
- Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.
- Preheat the grill to medium-high heat (375°F).
- Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
- Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.
- While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.
- Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.
Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes.
Chicken breasts can be replaced with boneless skinless chicken thighs.
Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey & ½ teaspoon garlic powder.
Leftover chicken can be stored for up to 4 days in an airtight container.
Calories: 452 | Carbohydrates: 31g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 823mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
