Simple Grilled Chicken Sandwich

Here is my favorite grilled chicken sandwich recipe, with a simple honey-mustard marinade, juicy grilled chicken breasts, and all the classic toppings like cheddar cheese, tomatoes, red onions, and crisp lettuce on whole wheat buns.

This grilled chicken sandwich is my family’s go-to weeknight dinner when we want something filling but don’t have a ton of time. I love making extra chicken to have for lunch the next day. Nothing better than leftovers that taste just as good cold, right?

What Kind of Chicken Should I Use?

For this grilled chicken sandwich, you’ll want to grab boneless, skinless chicken breasts from your grocery store. If the breasts are on the larger side, you can either pound them to an even thickness or slice them in half horizontally so they cook evenly on the grill. Some stores sell thin-cut chicken breasts, which are perfect for this recipe and save you the prep work. Whether you go with organic, free-range, or conventional chicken is totally up to you and your budget – they’ll all work great here. Just make sure your chicken breasts are roughly the same size so they finish cooking at the same time.

Options for Substitutions

This grilled chicken sandwich is easy to customize based on what you have in your kitchen:

• Chicken breasts: Boneless, skinless chicken thighs work great here and stay even juicier on the grill. You can also use turkey cutlets if you prefer. Just adjust cooking time slightly as thighs may take a minute or two longer.
• Honey: Maple syrup or agave nectar can replace honey in the marinade. You’ll get a slightly different flavor, but it’ll still add that touch of sweetness.
• Lemon juice: Apple cider vinegar works perfectly, or you can use white wine vinegar or lime juice for that acidic balance in the marinade.
• Smoked paprika: Regular paprika is fine if that’s what you have. You’ll lose a bit of that smoky depth, but the sandwich will still taste great.
• Whole wheat buns: Any hamburger bun works – white, brioche, ciabatta rolls, or even pita bread. Pick whatever your family enjoys most.
• Greek yogurt: Mayo, Dijon mustard, or a combination of both make excellent spreads. You could also try pesto or hummus for something different.
• Cheddar cheese: Swiss, provolone, pepper jack, or aged cheddar all melt nicely on this sandwich. Choose based on your preferred flavor profile.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness, which leads to thin parts drying out while thick parts stay undercooked – aim for a consistent 1/2-inch throughout so everything cooks at the same rate.

Another common error is flipping the chicken too many times or pressing down on it with your spatula, which squeezes out all those flavorful juices and leaves you with dry meat – flip just once halfway through and resist the urge to touch it otherwise.

To avoid rubbery, overcooked chicken, pull it off the grill when your thermometer reads 155-160°F in the thickest part, then let it rest for 5 minutes so the juices redistribute and the temperature rises to a safe 165°F.

One more tip: make sure your grill grates are clean and well-oiled before cooking to prevent the marinated chicken from sticking and tearing when you try to flip it.

What to Serve With Grilled Chicken Sandwich?

A grilled chicken sandwich pairs perfectly with crispy sweet potato fries or regular fries – they’re great for dipping into extra Greek yogurt or your favorite sauce. I also love serving this sandwich with a simple coleslaw or a cucumber salad to add some crunch and freshness to the meal. If you want something heartier, potato salad or pasta salad work really well, especially for summer cookouts. For a lighter option, try some kettle-cooked chips or a side of fresh fruit like watermelon or grapes to balance out the smoky, savory flavors of the chicken.

Storage Instructions

Store: Keep your grilled chicken separate from the buns and toppings in an airtight container in the fridge for up to 4 days. This way everything stays fresh and the bread doesn’t get soggy. When you’re ready to eat, just assemble your sandwich and you’re good to go!

Freeze: The cooked chicken freezes really well for up to 3 months. Let it cool completely, then wrap each piece individually in plastic wrap before putting them in a freezer bag. I don’t recommend freezing the assembled sandwiches since the veggies and bread don’t hold up as well.

Serve: You can enjoy the chicken cold straight from the fridge on your sandwich, or warm it up in the microwave for about 30 seconds. If it’s frozen, thaw it in the fridge overnight, then reheat gently before building your sandwich with all the fresh toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1250
• Protein: 90-110 g
• Fat: 27-36 g
• Carbohydrates: 110-130 g

Ingredients

For the marinade:

• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp kosher salt
• 1.5 tbsp honey
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil (I use a robust Greek variety)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each, pounded to even thickness)
• sliced cheddar cheese (optional but recommended for richness)

For the buns:

• 4 seeded whole wheat hamburger buns

For assembly and toppings:

• nonfat plain Greek yogurt (as a creamy base layer)
• sliced tomatoes (1/4-inch thick slices)
• thinly sliced red onions (about 1/8-inch thickness)
• lettuce (crisp leaves like romaine or butter lettuce)

Step 1: Prepare the Chicken and Create the Marinade

• 4 boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1.5 tbsp honey
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Start by pounding each chicken breast to an even 1/2-inch thickness—this ensures they cook uniformly and stay juicy.

While you’re doing this prep work, whisk together the olive oil, lemon juice, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a bowl or measuring cup.

This marinade will be your flavor foundation, so take a moment to taste it and adjust seasoning if needed.

I like to use fresh lemon juice whenever possible—it makes a noticeable difference in brightness compared to bottled.

Step 2: Marinate the Chicken

• chicken breasts from Step 1
• marinade mixture from Step 1

Place the pounded chicken breasts in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is well coated.

If you have time, marinate at room temperature for 30 minutes, which is perfect for a weeknight dinner.

For deeper flavor development, refrigerate for up to 6 hours.

Either way, you’ll develop a beautiful flavor profile that infuses the chicken.

Step 3: Prepare the Sandwich Components and Preheat the Grill

• sliced tomatoes
• thinly sliced red onions
• lettuce

While the chicken marinates, prepare all your sandwich components: slice the tomatoes into 1/4-inch thick slices, thinly slice the red onions, and tear or separate the lettuce into individual leaves.

Arrange these on a cutting board or plate so they’re ready to assemble.

About 10 minutes before your marinating time is done, preheat your grill to 375°F.

Having everything prepped and your grill ready means you won’t have any downtime between cooking and assembly—I find this keeps the chicken hot and the sandwiches coming together smoothly.

Step 4: Grill the Chicken and Add Cheese

• marinated chicken from Step 2
• sliced cheddar cheese

Remove the chicken from the marinade (let excess drip off) and place on the preheated grill.

Cook for 4-6 minutes on the first side without moving them—this creates nice grill marks and locks in flavor.

Flip the chicken and cook for another 4-6 minutes.

In the last minute of cooking, if using cheese, lay a slice of cheddar on top of each breast and close the lid to allow it to melt.

The chicken is done when it reaches an internal temperature of 155-160°F at the thickest part.

Step 5: Rest the Chicken and Toast the Buns

• grilled chicken from Step 4
• 4 seeded whole wheat hamburger buns

Transfer the grilled chicken to a clean plate and let it rest for 5 minutes.

This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist.

While the chicken rests, place your hamburger buns on the grill or in a toaster to lightly toast them—this adds texture and prevents them from getting soggy from the toppings and creamy base.

Step 6: Assemble the Sandwiches

• rested chicken from Step 5
• toasted buns from Step 5
• nonfat plain Greek yogurt
• lettuce from Step 3
• sliced tomatoes from Step 3
• thinly sliced red onions from Step 3

Spread a thin layer of nonfat Greek yogurt on the bottom bun of each sandwich, which provides a creamy base layer.

Layer the lettuce, then tomato slices, then red onion slices on top, seasoning the tomatoes lightly with salt and pepper.

Place one warm grilled chicken breast (with melted cheese, if using) on top, then close the sandwich with the top bun.

Serve immediately while the chicken is still warm.

Simple Grilled Chicken Sandwich

Delicious Simple Grilled Chicken Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 sandwiches

Calories 1150 kcal

Ingredients

  

For the marinade:

• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp kosher salt
• 1.5 tbsp honey
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil (I use a robust Greek variety)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each, pounded to even thickness)
• sliced cheddar cheese (optional but recommended for richness)

For the buns:

• 4 seeded whole wheat hamburger buns

For assembly and toppings:

• nonfat plain Greek yogurt (as a creamy base layer)
• sliced tomatoes (1/4-inch thick slices)
• thinly sliced red onions (about 1/8-inch thickness)
• lettuce (crisp leaves like romaine or butter lettuce)

Instructions

 

• Start by pounding each chicken breast to an even 1/2-inch thickness—this ensures they cook uniformly and stay juicy. While you're doing this prep work, whisk together the olive oil, lemon juice, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a bowl or measuring cup. This marinade will be your flavor foundation, so take a moment to taste it and adjust seasoning if needed. I like to use fresh lemon juice whenever possible—it makes a noticeable difference in brightness compared to bottled.
• Place the pounded chicken breasts in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is well coated. If you have time, marinate at room temperature for 30 minutes, which is perfect for a weeknight dinner. For deeper flavor development, refrigerate for up to 6 hours. Either way, you'll develop a beautiful flavor profile that infuses the chicken.
• While the chicken marinates, prepare all your sandwich components: slice the tomatoes into 1/4-inch thick slices, thinly slice the red onions, and tear or separate the lettuce into individual leaves. Arrange these on a cutting board or plate so they're ready to assemble. About 10 minutes before your marinating time is done, preheat your grill to 375°F. Having everything prepped and your grill ready means you won't have any downtime between cooking and assembly—I find this keeps the chicken hot and the sandwiches coming together smoothly.
• Remove the chicken from the marinade (let excess drip off) and place on the preheated grill. Cook for 4-6 minutes on the first side without moving them—this creates nice grill marks and locks in flavor. Flip the chicken and cook for another 4-6 minutes. In the last minute of cooking, if using cheese, lay a slice of cheddar on top of each breast and close the lid to allow it to melt. The chicken is done when it reaches an internal temperature of 155-160°F at the thickest part.
• Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist. While the chicken rests, place your hamburger buns on the grill or in a toaster to lightly toast them—this adds texture and prevents them from getting soggy from the toppings and creamy base.
• Spread a thin layer of nonfat Greek yogurt on the bottom bun of each sandwich, which provides a creamy base layer. Layer the lettuce, then tomato slices, then red onion slices on top, seasoning the tomatoes lightly with salt and pepper. Place one warm grilled chicken breast (with melted cheese, if using) on top, then close the sandwich with the top bun. Serve immediately while the chicken is still warm.