This is the ultimate grilled BBQ chicken sandwich recipe! I infused this chicken breast sandwich with barbecue flavor in every bite by adding a smoky spice rub and lots of tangy BBQ sauce. It’s juicy, tender, and so delicious. This is one of my favorite sandwiches to make in the summertime when the weather is warm and my grill is fired up. Plus, it only takes 20 minutes!
Top Reader Reviews
I LOVE THIS RECIPE!!! BBQ IS MY #1 FAVORITE!!!
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BBQ Chicken Breast Sandwich
I want a BBQ chicken sandwich for every season around here, and this BBQ chicken breast sandwich on the grill has taken the top spot for summer!
This recipe is extra flavorful thanks to my BBQ spice rub made from chili powder, cumin, smoked paprika, onion and garlic powder, and a bit of salt and pepper. The chicken breast gets a great barbecue flavor straight from the grill that’s enhanced by a drizzle of tangy BBQ sauce on top.
If you love BBQ as much as I do, you have to make this. I use a grill pan when it’s cold or rainy outside, so I never miss a chance to make these grilled BBQ chicken breast sandwiches!
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Brine for Extra-Juicy Chicken
For perfectly juicy chicken every time, try brining your breasts in a simple salt-and-water solution for 20-30 minutes before applying the spice rub. This helps the meat retain moisture during grilling, so even lean chicken breasts stay tender and flavorful. I recommend using a ratio of 1 tablespoon of salt per cup of water.
Grilled BBQ Chicken Breast Sandwich Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Chicken
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (*)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (**)
- ½ cup BBQ sauce (plus more for serving)
For Serving
- 4 burger buns
- 4 pieces lettuce
- 4 rings sliced red onion
- 8 slices sweet pickles
Instructions
- In a small bowl, stir the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, pepper, and oil together.1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoons olive oil
- Pat the chicken dry and rub all sides with the spice and oil mixture.4 boneless, skinless chicken breasts
- Heat a grill pan or barbecue on medium high heat (375-450°F).
- Grill the chicken until it has nice grill marks, about 3-5 minutes.
- Flip and baste with BBQ sauce. Cook until the second side has grill marks, another 2-3 minutes.½ cup BBQ sauce
- Flip, baste with sauce and cook for another 1-2 minutes or until the chicken is cooked through, flipping and basting as needed. Remove from the pan and set aside to rest.
- While the chicken is resting, grill the bottom side of the buns until golden, about 10-30 seconds.4 burger buns
- Assemble sandwiches with lettuce, red onions, pickles, and extra barbecue sauce.4 pieces lettuce, 4 rings sliced red onion, 8 slices sweet pickles
Notes
- If your chicken breasts are uneven thicknesses, pound them out to an even thickness to ensure they all cook through at the same rate.
- You can brine the chicken in salt water for 20-30 minutes before seasoning and cooking to add extra moisture.
- Olive oil helps the seasoning blend stick to the chicken and encourages even browning.
- Oil the pan or grill grates with a soaked paper towel to prevent the chicken from sticking.
- I basted and flipped often on a grill pan, but BBQ sauce can burn quickly, so only flip once to prevent burning.
- Chicken is cooked when it reaches 165°F on an instant read thermometer.
- Let the chicken rest for 5 minutes after cooking to redistribute the juices.
- When assembling the sandwiches, place the lettuce on the bottom to prevent a soggy bun.
- Reheat the chicken in a 350°F oven for 10-12 minutes, or until warmed through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Grilled BBQ Chicken Sandwich Step by Step
Mix the Rub: In a small bowl, stir 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 2 tablespoons of olive oil together to make the BBQ spice rub.
Grill the Chicken: Pat 4 boneless, skinless chicken breasts dry and rub all sides with the spice and oil mixture. Heat a grill pan or barbecue on medium-high heat (375-450°F). Oil the pan or grill grates to prevent the chicken from sticking. Grill the chicken until it has nice grill marks, about 3-5 minutes. Flip and baste with ½ cup of BBQ sauce. Cook until the second side has grill marks, another 2-3 minutes. Flip, baste with sauce, and cook for another 1-2 minutes or until the chicken is cooked through to 165°F, flipping and basting as needed. Remove from the pan and set aside to rest for 5 minutes to redistribute the juices.
Grill the Buns: While the chicken is resting, grill the bottom side of the 4 burger buns until golden, about 10-30 seconds.
Assemble the Sandwiches: Place 1 piece of lettuce, 1 ring of sliced red onion, 2 slices of sweet pickles, and extra BBQ sauce on each of the sandwiches. I recommend placing the lettuce down on the bun before adding any other toppings so the sandwiches don’t get soggy.
How to Store, Freeze, and Reheat
For best storage, I recommend storing all components of these sandwiches separately. The BBQ chicken will keep for up to 3 days in an airtight container in the refrigerator. Reheat the chicken in a 350°F oven for 10-12 minutes, or until 165°F internally, then assemble the grilled BBQ chicken sandwiches.
Freeze chicken breasts on a lined baking sheet until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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