Grilled Chicken Sandwich Recipe

grilled chicken sandwiches on a cutting board

4.52 from 35 votes

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 Time15

Cook Time6

Marinating Time3

Total Time3 21

Course: Dinner, lunch, Sandwiches

Cuisine: American

Servings: sandwiches

Calories: 612kcal

Author: Becky Hardin

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

Video

Notes

*Use boneless, skinless chicken breasts cut in half (as instructed), or start with thinly-sliced chicken breasts/chicken cutlets.

**Fresh-squeezed lemon juice will give brighter, more intense flavor (compared to bottled juice).

***I like to use ciabatta buns, but any sandwich rolls/buns/etc can be used.

All toppings and sandwich components are optional and up to your preference!

Tips:

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.

Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Store sandwich toppings separately.

Nutrition