Forget the grilled chicken sandwiches you see on fast food menus as an afterthought.this juicy Grilled Chicken Sandwich Worth it on its own!

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As someone who strives to eat balanced meals, I often feel cheated when we eat lunch on the go.

At many chains, the only healthy option is a grilled chicken sandwich.

You know, once you order it, it can be bland and dry, making sacrifices in the name of nutrition.

This Grilled Chicken Sandwich is Salvation.

That’s all I wish a grilled chicken sandwich for picnics and restaurant pit stops could do!

Grilled Chicken Sandwich with Cheese and Onions

No more bland rubber chicken.

  • This roast chicken is marinated in a mix of honey, garlic, lemon juice and a little Dijon. It’s delicious enough for one person.
  • It’s moist and juicy. Lightly tapping the chicken ensures that the chicken cooks evenly and the outside doesn’t dry out until the center is done.
  • It doesn’t ignore details. Quality bread and crispy toppings can play an important role in making a great sammie.

Keep this grilled chicken sandwich recipe in your back pocket as we enter the season of roast dinners and backyard dinners.

  • For a group, you can marinate as many chicken breasts in advance as you want, burn them before serving, and let your guests assemble them themselves.
  • For a quick meal, this chicken only needs 30 minutes of marinating time. You can use this window to prepare side dishes, organize your kitchen, or complete your Wordle today.
A Healthy Grilled Chicken Sandwich with Tomatoes on Bread

How to Make the Best Grilled Chicken Sandwiches

This recipe is simple, which means that while it’s simple, you need to identify a few key points.

  • Don’t overcook the chicken. This is juicy chicken sandwich rule #1.
  • Pickling is not optional. The marinade (especially the salt in the marinade) has a chicken flavor and to make it more moist (see this chicken marinade to know more information).
  • use ripe tomatoes. Don’t let a bland, off-season tomato get in the way of your chicken sandwich. Not tomato season?Replace with sun-dried tomatoes and this will be your sandwich delicious.
  • be picky about your bread. I have eaten many restaurant sandwiches (or blue cheeseburger) did not live up to its potential because the buns were not shiny (less flavor, too thick or thin, brittle, dry, etc.). It’s worth the extra bucks for a better loaf. Brioche is always a good choice.
  • protect the buns. You can assemble the chicken sandwich in any order, but personally I prefer to start with crispy lettuce leaves to make sure the bottom bread doesn’t get soggy when I eat the sandwich.
Grilled chicken breast on white plate

these ingredients

  • chicken breast. Boneless, skinless chicken breasts are a healthy, delightful sandwich. They soak up the marinade, making them juicy and delicious.
  • sugar. Adds a delicious sweetness to chicken marinades and helps caramelize it as it cooks.
  • Dijon. Dijon’s rich mustard flavor gives depth to the marinade.
  • lemon juice. Helps to tenderize chicken breasts.

Alternative Tips

You can substitute lemon juice for apple cider vinegar.

  • spices. Smoked paprika and garlic powder add a smoky, garlicky flavor to the marinade.
  • steamed stuffed bun. We love grilled chicken sandwiches on a seeded whole-wheat hamburger or brioche bun. You can use any type of bread you like (just make sure it’s good quality!), or wrap the chicken sandwich in lettuce leaves for a low-carb option.
  • Lettuce + Tomato. A classic grilled chicken sandwich topping. Make sure to use ripe tomatoes, or try sun-dried tomatoes.


Four chicken breasts and marinade in a roasting pan
  1. Marinate chicken breasts for 30 minutes at room temperature or 6 hours in the refrigerator.
Chicken Breasts on the Grill
  1. Roast chicken breasts at 375°F for 8 to 12 minutes, flipping halfway through.
cooked chicken on white plate
  1. Let’s rest for a few minutes. Toast (if desired).
A grilled chicken sandwich with cheese and no topping
  1. Assemble the sandwich, adding any desired toppings. enjoy your meal!

storage tips

  • storage. Refrigerate roast chicken in an airtight storage container for up to 4 days. Store bread at room temperature.
  • reheat. Gently reheat chicken on a baking sheet in a 350°F oven or microwave. You can also bake the bread in the oven if desired.
  • freeze. Freeze roast chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Freeze bread in an airtight freezer-safe ziplock bag. Thaw at room temperature or bake bread from the freezer.

Meal Prep Tips

For easy, all-week to-go sandwiches, grill chicken breasts as directed, then refrigerate them in an airtight storage container. Prepare any toppings you want and slice the bread (if needed).

Easy Grilled Chicken Sandwiches with Lettuce and Tomatoes

what to serve with grilled chicken sandwiches

The Best Grilled Chicken Sandwich with Cheesy Bread

Recommended tools for making this recipe

  • clamp. Great for flipping chicken breasts.
  • instant read thermometer. My first tip for knowing when chicken is done.
  • Mr BBQ. No outdoor BBQ? no problem! This bakeware will do the trick.

best bakeware

If you don’t have access to an outdoor grill or the weather isn’t right, this indoor grill pan is a great option. It’s durable and easy to clean!

Grilled Chicken Sandwich with Healthy Toppings on Bread

did you make this recipe?

Let me know what you think!

Let me know you like this recipe by leaving a rating in the comments below.

When I’m craving an easy and satisfying meal on a warm evening, this perfect grilled chicken sandwich is just right.

Pick it up by hand and serve it with a side Sweet Potato Friesenjoy every bite!

Frequently Asked Questions

Can I grill chicken breasts?

If you can’t roast your chicken (or prefer to roast it), you can use the marinade in this recipe and follow the times and temperatures I listed Grilled Chicken Breastrelease.

Can I use chicken thighs?

While I didn’t use boneless skinless chicken thighs for this sandwich, you can certainly try it. Thighs are usually cooked for about 4-6 minutes per side (depending on the type of grill and its temperature), but be sure to check their doneness with an instant-read thermometer.

Are grilled chicken sandwiches healthy?

This is a healthy grilled chicken sandwich. It uses simple, nutrient-dense ingredients to create intense flavor, and the chicken breasts are lean and protein-packed. Of course, choosing healthy toppings and bread can also make a big difference to the nutritional value of a sandwich.

Chicken and Marinade:

  • 4 small Boneless Skinless Chicken Breast
  • 2 spoon Extra virgin olive oil
  • 1 1/2 spoon sugar
  • 1 spoon lemon juice or apple cider vinegar
  • 1 spoon Dijon mustard
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon Black pepper


  • 4 Seed Whole Wheat Burger Bun
  • nonfat plain greek yogurt or mayonnaise, Dijon mustard or a mix
  • cheddar or swiss cheese
  • sliced ​​ripe tomatoes or swap the sun-dried tomatoes
  • lettuce, spinach or arugula
  • thinly sliced ​​red onion or pickled onionselective

  • Marinate the chicken: Lightly pound the chicken to an even 1/2-inch thickness (I put a plastic sheet on top first for easy cleanup). Place in a large ziplock bag or shallow dish to marinate.

  • Add oil, lemon juice, honey, Dijon, smoked paprika, garlic powder, salt and pepper. Stir to coat chicken evenly. Marinate at room temperature for 30 minutes, or refrigerate for up to 6 hours. (If marinating for more than 30 minutes, rotate the chicken once or twice.)

  • When ready to cook, heat an outdoor gas or charcoal grill (or indoor grill pan) to medium-high, about 375 degrees Fahrenheit. Bake chicken for 8 to 12 minutes, flipping halfway through. When the chicken is nearing the end of the cooking time, top it with a slice of cheese to melt it. Chicken is done when it reaches 155 to 160 degrees F on an instant read thermometer (chicken is considered safe at 165 degrees F, but it will heat up as it rests. Don’t overcook or the chicken will dry out).

  • Take a 5 minute break.

  • If desired, place the bread cut-side down on the grill (or bake briefly under the broiler in the oven, cut-side up).

  • Assemble the sandwiches: Spread the cut sides of the bottom bread with Greek yogurt and/or Dijon mustard and/or mayonnaise. Top with lettuce and tomato. Sprinkle lightly with salt and pepper, then add the chicken and onions (or put the chicken on top first; just know that the bottom bun will be a little soggy). Add topping bread and onions if desired. Enjoy immediately.

  • storage: Refrigerate roast chicken in an airtight container for up to 4 days. Store bread at room temperature.
  • reheat: Gently reheat chicken on a baking sheet in a 350°F oven or microwave. You can also bake the bread in the oven if desired.
  • freeze: Freeze roast chicken in an airtight, freezer storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Freeze bread in an airtight freezer-safe ziplock bag. Thaw at room temperature or bake bread from the freezer.

Serve: 1sandwich with breadCalories: 342kcalcarbohydrate: 28Gprotein: 29Gfat: 13GSaturated fat: 2GPolyunsaturated Fats: 2GMonounsaturated Fats: 7GTrans fat: 1Gcholesterol: 72mgPotassium: 539mgfiber: 2Gsugar: 10GVitamin A: 531IUVitamin C: 3mgcalcium: 56mgiron: 3mg

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