This grilled chicken sandwich recipe is one of my favorite things to make in the summertime because it’s healthy, flavorful, and just so easy! I marinate chicken breasts before grilling them, then stack them onto ciabatta bread with fresh toppings to make these beautiful sandwiches. Cooking takes less than 10 minutes, and the chicken comes out incredibly juicy and delicious!
I start with an herb-y lemon garlic marinade for these grilled chicken breasts because it’s the perfect flavor for simple sandwiches! Then I load up the sandwiches with lettuce, tomato, cheese, and bacon–a classic combo that doesn’t need any fixing. Grilled chicken makes a healthy change from the usual drive-thru sandwiches, so I feel like I’m making the best of the best for my family.
What’s in these Grilled Chicken Breast Sandwiches?
The chicken breast marinade is the star of this recipe, then simply use whatever buns and toppings you like to make the sandwiches!
- Chicken Breasts: Boneless, skinless chicken breasts are a juicy and healthy option for sandwiches.
- Marinade: Lemon juice, minced garlic, dried thyme and oregano, salt and pepper, and a good quality olive oil (I recommend using extra virgin) create a delicious marinade.
- Buns: Use any buns or rolls you like for these sandwiches. I usually use ciabatta bread.
- Toppings: Lettuce, tomato, cheese, and cooked slices of bacon are my go-to toppings.
- Condiments: Mayonnaise and mustard create the perfect creamy finish.
Variations to Try
As with any good homemade chicken sandwich, these are really versatile and easy to adjust. I love that I can make mine exactly how I like it, then make a plainer version for my kids–they usually ask for cheese only!
Once you have the grilled chicken breasts, you can build your sandwiches any way you can imagine. Fresh avocado or guacamole paired with pepper jack gives them a California twist. Or use mozzarella, pesto, and sun-dried tomatoes for something Italian-inspired. The ideas are endless!
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How to Store and Reheat
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days, and store sandwich toppings separately. Reheat gently in the microwave or in a 350°F oven until 165°F internally, then assemble the sandwiches.
How to Freeze
Freeze grilled chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling sandwiches.
Notes and Tips
Before grilling, marinate the chicken breasts for 3-24 hours for the juiciest, most flavorful sandwiches. I always put mine in the fridge overnight for convenience. But if you’re short on time, marinating for even just 30 minutes will make a difference, so don’t fret if you didn’t plan ahead.
Grilled Chicken Sandwich Recipe
Lemon-garlic marinated chicken breasts get deliciously juicy on the grill,and they turn into mouthwatering sandwiches with ciabatta buns,bacon,lettuce,and tomatoes!
Prep:15minutes
Cook:6minutes
Total Time
:3hours21minutes
Marinating Time:3hours
Servings:4sandwiches
Instructions
With a knife parallel to the work surface,cut the chicken breasts in half horizontally,creating 4 thin breasts. If necessary,place the breasts between two pieces of plastic wrap and pound each to about ½-inch thickness using a meat mallet or a rolling pin.
2 boneless,skinless chicken breasts
Combine the olive oil,lemon juice,garlic,thyme,oregano,salt,and pepper in a large Ziplock bag. Add the chicken,seal the bag,and gently massage the marinade into the meat. Place the bag in the refrigerator and marinate for 3-24 hours.
¼ cup olive oil,1 lemon,2 cloves garlic,1¼ teaspoons kosher salt,1 teaspoon dried thyme,½ teaspoon dried oregano,½ teaspoon freshly ground black pepper
When ready to cook,oil the grates of a grill and preheat it to high. Grill the chicken breasts for 2-3 minutes per side,until the internal temperature reached 165°F.
Transfer the chicken to a plate to rest for 10 minutes,then build sandwiches on rolls with your favorite toppings and serve.
4 slices cheddar cheese,8 slices cooked bacon,1 tomato,4 pieces leafy lettuce,¼ cup mayonnaise,¼ cup mustard,4 sandwich rolls
Notes
- Feel free to use boneless,skinless thighs in place of the breasts.
- Marinate the chicken for 3-24 hours for the best results. If you’re short on time,even just 30 minutes will do wonders,though!
- If needed,pound the chicken pieces to ½-inch thickness. This will allow the chicken to cook more evenly.
- Watch the chicken carefully and take it off the heat at 165°F. Overcooked chicken can become rubbery and unpleasant.
- To get picture-perfect grill marks,make sure your grill is preheated to 350-450°F before adding the chicken.
- Let the grilled chicken rest for 10 minutes before serving and/or cutting. This will help keep the juices in!
- Use your family’s favorite buns or sandwich rolls. These would be great on brioche or ciabatta buns.
- While I like serving these sandwiches with the classics,like mayo and mustard,you can kick them up a notch by adding sriracha,hot sauce,or barbecue sauce!
- Classic toppings are great,but you could also change it up and add avocado,guacamole,pico de gallo,onion rings,pesto sauce,or really any other toppings you can think of!
Storage: Store grilled chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Grilled Chicken Sandwich Recipe
Amount Per Serving (1 sandwich)
Calories612
Calories from Fat 360
% Daily Value*
Fat40g62%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 10g
Monounsaturated Fat 17g
Cholesterol75mg25%
Sodium1745mg76%
Potassium492mg14%
Carbohydrates35g12%
Fiber 3g13%
Sugar 3g3%
Protein28g56%
Vitamin A560IU11%
Vitamin C10mg12%
Calcium207mg21%
Iron3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Grilled Chicken Sandwiches Step by Step
Cut the Chicken:With a knife parallel to the work surface,cut 2 boneless,skinless chicken breasts in half horizontally to create 4 thin cutlets. If necessary,place the breasts between two pieces of plastic wrap and pound each to about ½-inch thickness using a meat mallet or a rolling pin.
Make the Marinade:Then combine ¼ cup of olive oil, the juice of 1 lemon, 2 cloves of minced garlic, 1¼ teaspoons of kosher salt, 1 teaspoon of dried thyme, ½ teaspoon of dried oregano,and ½ teaspoon of freshly ground black pepper in a large resealable bag.
Marinate the Chicken:Add the chicken breasts,seal the bag,and gently massage the marinade into the meat. Place the bag in the refrigerator to marinate for 3-24 hours.
Grill the Chicken Breasts:When ready to cook,oil the grates of a grill and preheat it to high heat. Grill the chicken breasts for 2-3 minutes per side,until the internal temperature reached 165°F. Transfer the chicken to a plate to rest for 10 minutes.
Assemble the Sandwiches:Assemble each grilled chicken sandwich as desired,with your preferred toppings. To make 4 chicken breast sandwiches,I use 4 ciabatta rolls,4 slices of cheddar cheese,8 slices of bacon,4 large pieces of lettuce,1 whole tomato (sliced),¼ cup of mayonnaise,and ¼ cup of mustard.
