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featured grilled chicken sandwich.
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5 from 1 vote

Grilled Chicken Sandwich Recipe

These juicy grilled chicken sandwiches are the perfect addition to your summer grilling rotation!
Prep Time15 minutes
Cook Time20 minutes
Marinade Time2 hours
Total Time2 hours 35 minutes
Course: Dinner, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Author: Becky Hardin

Equipment

  • Grill or Indoor Grill Pan

Ingredients

For the Grilled Chicken

  • 2 boneless, skinless chicken breasts
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 cloves garlic minced
  • 1¼ teaspoons kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper

For the Sauce

For the Sandwiches

  • 8 slices provolone cheese
  • 1 red onion cut into rings
  • 4 brioche buns
  • 4 pieces lettuce
  • 4 slices cooked bacon halved

Instructions

  • Pat the chicken dry and slice each breast into two thinner cutlets.
    2 boneless, skinless chicken breasts
    raw chicken breasts on a wooden cutting board.
  • Whisk the olive oil, lemon juice, garlic, salt, thyme, and pepper together in a large bowl. Add the chicken and toss to coat.
    ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1¼ teaspoons kosher salt, 1 teaspoon dried thyme, ½ teaspoon freshly ground black pepper
    marinade for chicken in a glass bowl.
  • Cover and marinate in the refrigerator for 2 hours and up to 24 hours.
    raw chicken breasts marinating in a glass bowl.
  • In a small bowl, stir the mayonnaise, barbecue sauce, and dijon mustard together. Refrigerate until ready to use.
    ½ cup mayonnaise, ¼ cup barbecue sauce, 1 tablespoon Dijon mustard
    mayonnaise, barbecue sauce, and mustard mixed together in a glass bowl with a spoon.
  • Preheat a grill or grill pan over medium-high heat. Brush the grill with oil.
  • Grill the chicken until cooked through, about 3 minutes per side. During the last minute of cooking, add a slice of cheese to each piece of chicken. Cover and cook until the cheese is melted. Remove from the grill and set aside.
    8 slices provolone cheese
    melted cheese on top of grilled chicken in a grill pan.
  • Brush the grill with more oil and grill the onion rings until grill marks appear and the onions are cooked through, about 4 minutes per side.
    1 red onion
    grilled red onions in a grill pan.
  • Assemble the sandwiches: spread each side of the bun with the sauce. Top with lettuce, grilled chicken, bacon and grilled onions. Serve immediately.
    4 brioche buns, 4 pieces lettuce, 4 slices cooked bacon
    open faced grilled chicken sandwich on parchment paper next to a top bun with sauce slathered on.

Video

Notes

  • If you are short on time, you can skip the marinade time.
  • Cheddar or Havarti can be substituted for the provolone cheese.
Storage: Store grilled chicken sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 792kcal | Carbohydrates: 36g | Protein: 43g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1897mg | Potassium: 774mg | Fiber: 2g | Sugar: 12g | Vitamin A: 732IU | Vitamin C: 9mg | Calcium: 393mg | Iron: 3mg