This grilled chicken sandwich recipe is one of my favorite things to make for dinner 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!
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Great Sandwich, move over fast food
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Grilled Chicken Breast Sandwich
There’s nothing I love eating more on summer evenings than grilled chicken breasts! For this recipe, I start with an herby lemon garlic marinade because it adds the perfect flavor to grilled chicken breasts for simple sandwiches. Then I load up the sandwiches with lettuce, tomato, cheese, and bacon — a classic combo that doesn’t need any fixing.
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Char-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. And if you’re feeling it, try this BBQ version too!
Grilled Chicken Sandwich Recipe
Equipment
- Grill or Grill Pan
Ingredients
- 2 boneless, skinless chicken breasts (*)
For the Marinade:
- ¼ cup olive oil
- ¼ cup lemon juice (**)
- 2 cloves garlic (minced)
- 1¼ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
For the Sandwiches:
- 4 sandwich rolls (***)
- 4 slices cheddar cheese
- 8 slices cooked bacon
- 1 tomato (sliced)
- 4 pieces leafy lettuce
- ¼ cup mayonnaise
- ¼ cup mustard
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, dried thyme, dried oregano, kosher salt, and ground black pepper in a large resealable bag.¼ cup olive oil, ¼ cup lemon juice, 2 cloves garlic, 1¼ teaspoons kosher salt, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon ground black pepper
- 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.
- When ready to cook, oil the grates of a grill and preheat it to HIGH heat (425-450°F). Grill the chicken breasts for 2-3 minutes per side, until the internal temperature reaches 165°F. Transfer the chicken to a plate to rest for 10 minutes.
- Build the sandwiches: Layer 1 roll with 1 chicken breast, 1 slice of cheddar cheese, 2 slices of cooked bacon, a few tomato slices, 1 piece of leafy lettuce, and a tablespoon each of mayonnaise and mustard. Repeat to make the remaining 3 sandwiches.4 slices cheddar cheese, 8 slices cooked bacon, 1 tomato, 4 pieces leafy lettuce, ¼ cup mayonnaise, ¼ cup mustard, 4 sandwich rolls
Notes
- These sandwiches can be made on the stovetop, using a grill pan or cast iron skillet.
- The reason the cook time is so short is because we are using thinly-sliced breasts. Anything thicker than ½-inch will take longer to cook.
- To use boneless thighs, slice and pound into thin pieces, then increase the cook time by a few minutes on each side.
- Fully preheat the grill before using.
- After marinating, bring the chicken to room temp before placing on the grill.
- Watch the chicken carefully and remove it from heat at 165°F. Overcooked chicken can become rubbery and unpleasant!
- Check the internal temp by inserting a thermometer at the thickest part of the chicken.
- For best results, tent grilled chicken with foil while resting for 10 minutes before serving. This allows the juices to redistribute.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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Grill Temp and Time
We are using thinly-sliced chicken breasts for these sandwiches, which is why my recommendations for cook time and temp are different than my grilled chicken breast. Set your grill to a high heat, between 425-450°F. At this temperature, the chicken will take between 2-3 minutes to grill per side (or about 6 minutes total).
For the juiciest results, I recommend taking chicken off the grill round 162°F, tenting it in foil for 5-10 minutes, and letting the temperature rise to 165°F before consuming.
Marinating Notes
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. This mix of lemon juice, garlic, and herbs is my favorite marinade for grilled chicken sandwiches, but it can be adjusted based on your preferences.
How to Make Grilled Chicken Sandwiches Step by Step
Prep: Gather the list of marinade ingredients and the chicken breast. Mince the garlic and squeeze fresh lemon juice. Since the chicken will need at least a few hours to marinate, the other ingredients can stay in the fridge for now. This is a good time to cook up some bacon if you’re using it on your sandwiches.
Prep the Chicken: With a knife parallel to the work surface, cut 2 boneless, skinless chicken breasts in half horizontally, creating 4 thinly-sliced 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.
Marinate the Chicken: To make the marinade, combine ¼ cup of olive oil, ¼ cup of lemon juice, 2 cloves of minced garlic, 1 teaspoon of dried thyme, ½ teaspoon of dried oregano, 1¼ teaspoons of kosher salt, and ½ teaspoon of ground black pepper in a large resealable bag. Add the chicken breasts, seal the bag, and gently massage the marinade into the meat. Place the chicken in the refrigerator and marinate for anywhere from 3-24 hours. If you’re short on time, marinate for 30 minutes at room temperature just before cooking.
Grill the Chicken: When ready to cook, oil the grates of a grill (or stovetop grill pan) and preheat it to high. Grill the chicken breasts for 2-3 minutes per side, until the internal temperature reaches 165°F. Transfer the chicken to a plate to rest for 10 minutes, so the juices can redistribute.
Assemble the Sandwiches: Assemble each sandwich with 1 sandwich roll or bun, 1 grilled chicken breast, 1 slice of cheese, 2 slices of cooked bacon, 1 tomato slice, 1 piece of lettuce, and as much mayonnaise and mustard as you like. I like to toast the buns first!
How to Store, Freeze, and Reheat
Store leftover grilled chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Store other sandwich toppings separately. Reheat chicken in a 350°F oven until 165°F internally (about 5-7 minutes). Then, assemble the sandwiches fresh.
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