Updated May 19, 2026

These grilled chicken sandwiches are a family favorite for easy summer dinners. They’re quick, juicy, and guaranteed to disappear fast. Tender chicken breasts get coated in a smoky homemade seasoning blend, grilled until lightly charred around the edges, then piled onto toasted buns with crisp toppings, melty cheese, and plenty of sauce. Everything comes together in about 30 minutes, making these sandwiches perfect for cookouts, busy weeknights, backyard dinners, or casual weekends when you want something hearty without a lot of work.

three-quarters view of a grilled chicken sandwich on parchment.

We utilize the grill all summer long. In fact, I try to avoid turning on the oven at all costs once the weather warms up. Whether it’s lunch or dinner, grilled chicken breasts are one of my favorite easy ways to make yummy sandwiches to feed the family. I start with thin chicken breasts because they cook more evenly and stay much juicier on the grill. A quick pound with a meat mallet helps prevent dry edges and undercooked centers, especially over direct high heat.

I prefer a smoky, dry seasoning blend here instead of a heavy marinade because it creates a better char and lets the chicken cook faster without flare-ups. The chicken is ready when the outside has deep grill marks, the edges look lightly charred, and the center stays juicy and tender after resting for a few minutes. And don’t skip toasting the buns. That little bit of crunch keeps the sandwiches from turning soggy once all the toppings and sauce get piled on.

Tips for Beginners

Pound the chicken evenly. This is the biggest difference between juicy grilled chicken and dry, uneven chicken. I tried leaving the chicken breasts thick, but the thinner ends always finished cooking long before the center. I usually aim for about ½-inch thick for the best balance of quick cooking and juicy texture.
Marinate for the right amount of time. I found the sweet spot for this marinade is about 2–8 hours. The lemon juice helps tenderize the chicken and adds great flavor, but letting it sit too long can start to change the texture and make the outside a little mushy. If you’re short on time, even 2 hours makes a big difference, while overnight gives the chicken even more flavor without overpowering it.
Don’t overcook the chicken. Chicken breasts can dry out fast on a hot grill, especially once the outside starts charring. I found the sweet spot was pulling the chicken right at 165°F since it continues resting off the heat for a few minutes afterward. The chicken should feel firm but still slightly springy when pressed, and the juices should run clear. If your chicken keeps turning out dry, the grill heat may be too high, or the chicken may simply need less time.
Let the grill fully preheat. One of the easiest ways to prevent chicken from sticking is to start with properly heated grill grates. If the grill isn’t hot enough, the chicken grabs onto the metal before it has time to sear. Once the chicken naturally releases from the grill, it’s ready to flip. Trying to force it too early almost always tears the surface and leaves pieces stuck behind.
Toast the buns. It seems like a tiny step, but toasted buns completely change the texture of these sandwiches. Soft buns absorb sauce and chicken juices quickly, which can turn the sandwich soggy halfway through eating. Toasting adds a light, crisp layer that helps the buns hold up much better while also adding extra flavor and texture.
Let the chicken rest before assembling. I know it’s tempting to build the sandwiches immediately, but letting the chicken rest for about 5 minutes keeps the juices inside the meat instead of all over the cutting board.

How to Make Grilled Chicken Sandwiches Step by Step

Gather all the ingredients together.

raw chicken breasts on a wooden cutting board.

Prepare the chicken: Pat the 2 boneless, skinless chicken breasts dry with paper towels, then carefully slice each breast in half horizontally to create 4 thinner cutlets. If needed, lightly pound the chicken to an even ½-inch thickness so everything cooks evenly on the grill.

raw chicken breasts marinating in a glass bowl.

Marinate the chicken: In a large bowl, whisk together ¼ cup extra virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1¼ tsp kosher salt, 1 tsp dried thyme, and ½ tsp freshly ground black pepper until fully combined. Add the chicken cutlets and toss until every piece is evenly coated in the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours for the best flavor and juiciest texture.

mayonnaise, barbecue sauce, and mustard mixed together in a glass bowl with a spoon.

Make the sauce: In a small bowl, stir together ½ cup mayonnaise, ¼ cup barbecue sauce, and 1 tbsp Dijon mustard until smooth and creamy. Refrigerate the sauce until ready to assemble the sandwiches.

Grill the chicken: Preheat a grill or grill pan over medium-high heat until hot. Lightly brush the grill grates with oil to help prevent sticking. Place the marinated chicken on the hot grill and cook for about 3 minutes per side, or until the chicken has deep grill marks, lightly charred edges, and reaches an internal temperature of 165°F. During the last minute of cooking, top each piece of chicken with 2 slices of provolone cheese and close the grill lid so the cheese melts evenly over the chicken.

Grill the onions: Brush the grill with a little more oil, then add the red onion rings. Grill the onions for about 4 minutes per side until they soften and develop dark grill marks around the edges.

finished and assembled grilled chicken sandwich

Assemble the sandwiches: Spread the barbecue sauce mixture generously over both sides of the 4 toasted brioche buns. Layer each sandwich with 1 piece lettuce, cheesy grilled chicken, 2 halved slices of cooked bacon, and grilled onions. Serve immediately while the chicken is hot and juicy and the buns are still warm.

a halved grilled chicken breast sandwich laying face up to show the layers.

How to Store and Reheat

I recommend storing the grilled chicken and other sandwich components separately so that they don’t get soggy. You can store the chicken breast for up to 3 days in the refrigerator. Reheat it in the microwave in 30-second increments until warmed through before assembling the sandwiches fresh.

Freeze the grilled chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling the sandwiches.

Serving Suggestions

These grilled chicken sandwiches are perfect for easy summer dinners, backyard cookouts, pool days, or casual weekends when everyone wants something hearty without a lot of work. I love serving them fresh off the grill while the chicken is still juicy and the buns are warm and toasted. For an easy cookout-style meal, pair them with crispy grilled corn on the cob or a cold side like pesto pasta salad. If we want something lighter and fresher, I’ll usually add fruit, grilled zucchini, or a big scoop of grilled peach salad on the side. And if people are hanging around the grill waiting for dinner, I almost always put out a bowl of cowboy caviar for snacking while everything finishes cooking.

Variations

Switch up the cheese. Provolone melts beautifully, but cheddar, pepper jack, Swiss, smoked gouda, or mozzarella all work great here, too.
Make it spicy. Add jalapeños, pepper jack cheese, hot sauce, or chipotle mayo for extra heat.
Try a different sauce. You can also use a different sauce, Try Chick Fil A sauce for a smoky-sweet combo, Buffalo sauce for a spicy kick, or honey mustard for something creamy and slightly sweet. Bang bang sauce adds a bold, spicy-creamy flavor, while pesto gives everything a fresh, herby twist.
Make it Hawaiian-style. Top the sandwiches with grilled pineapple and teriyaki sauce for a sweet and savory summer version.
Use chicken thighs instead. Boneless, skinless chicken thighs stay extra juicy on the grill and add a slightly richer flavor.
Add more toppings: Avocado, pickles, tomato slices, crispy fried onions, or coleslaw all work really well on these sandwiches.
Skip the bacon: The sandwiches still taste delicious without bacon if you want a lighter option.
Use different buns: Brioche buns are soft and buttery, but ciabatta rolls, pretzel buns, or Kaiser rolls also hold up well with the juicy chicken and sauce.
Change up the spices: Try chicken seasoning for a classic flavor, Creole seasoning for a little Southern-style spice, or blackened seasoning if you want a smoky, bold kick.

More Chicken Sandwich Favorites

Hot Honey Chicken Sandwich: These hot honey chicken sandwiches are crispy, sweet, spicy, and packed with crunch in every bite. The sticky hot honey sauce makes them perfect when you want something bold and seriously satisfying.
Chicken Bacon Ranch Sandwich: Juicy chicken, crispy bacon, melty cheese, and creamy ranch dressing make these sandwiches an easy comfort food favorite. They’re perfect for quick dinners, game days, or casual weekends at home.
Chicken Tortas: These chicken tortas are loaded with juicy chicken, creamy toppings, and fresh vegetables on toasted rolls for the ultimate hearty sandwich. They’re fresh, flavorful, and great for feeding a crowd.
Stuffed Chicken Caprese Sandwich: Fresh mozzarella, tomatoes, basil, and juicy chicken come together in this caprese-inspired sandwich that tastes perfect during tomato season. The melty cheese and balsamic flavor make it feel a little extra special without much extra work.

Grilled Chicken Sandwich

Tips for Beginners