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featured grilled chicken sandwich.

Grilled Chicken Sandwich Recipe

Course: Dinner, Sandwiches
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinade Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 4 sandwiches
Calories: 792kcal
Author: Becky Hardin
These juicy grilled chicken sandwiches are the perfect addition to your summer grilling rotation!
Print Recipe

Equipment

Ingredients

For the Grilled Chicken

  • 2 boneless, skinless chicken breasts
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 cloves garlic minced
  • 1¼ teaspoons kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper

For the Sauce

For the Sandwiches

  • 8 slices provolone cheese
  • 1 red onion cut into rings
  • 4 brioche buns
  • 4 pieces lettuce
  • 4 slices cooked bacon halved

Instructions

  • Pat the chicken dry and slice each breast into two thinner cutlets.
    2 boneless, skinless chicken breasts
    raw chicken breasts on a wooden cutting board.
  • Whisk the olive oil, lemon juice, garlic, salt, thyme, and pepper together in a large bowl. Add the chicken and toss to coat.
    ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1¼ teaspoons kosher salt, 1 teaspoon dried thyme, ½ teaspoon freshly ground black pepper
    marinade for chicken in a glass bowl.
  • Cover and marinate in the refrigerator for 2 hours and up to 24 hours.
    raw chicken breasts marinating in a glass bowl.
  • In a small bowl, stir the mayonnaise, barbecue sauce, and dijon mustard together. Refrigerate until ready to use.
    ½ cup mayonnaise, ¼ cup barbecue sauce, 1 tablespoon Dijon mustard
    mayonnaise, barbecue sauce, and mustard mixed together in a glass bowl with a spoon.
  • Preheat a grill or grill pan over medium-high heat. Brush the grill with oil.
  • Grill the chicken until cooked through, about 3 minutes per side. During the last minute of cooking, add a slice of cheese to each piece of chicken. Cover and cook until the cheese is melted. Remove from the grill and set aside.
    8 slices provolone cheese
    melted cheese on top of grilled chicken in a grill pan.
  • Brush the grill with more oil and grill the onion rings until grill marks appear and the onions are cooked through, about 4 minutes per side.
    1 red onion
    grilled red onions in a grill pan.
  • Assemble the sandwiches: spread each side of the bun with the sauce. Top with lettuce, grilled chicken, bacon and grilled onions. Serve immediately.
    4 brioche buns, 4 pieces lettuce, 4 slices cooked bacon
    open faced grilled chicken sandwich on parchment paper next to a top bun with sauce slathered on.

Video

Notes

  • If you are short on time, you can skip the marinade time.
  • Cheddar or Havarti can be substituted for the provolone cheese.
Storage: Store grilled chicken sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 792kcal | Carbohydrates: 36g | Protein: 43g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1897mg | Potassium: 774mg | Fiber: 2g | Sugar: 12g | Vitamin A: 732IU | Vitamin C: 9mg | Calcium: 393mg | Iron: 3mg