Grilled Chicken Sandwich

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5 from 1 review

This juicy grilled chicken sandwich recipe comes together in no time and is perfect for your next backyard barbecue. A simple marinade makes the chicken perfectly tender on the inside with beautiful charred grill marks on the outside!



Serve With


  1. Combine olive oil, pickle juice, Dijon mustard, garlic powder, onion powder, and paprika, along with a couple pinches of salt and pepper in a shallow dish.
  2. Slice each chicken breast in half lengthwise, creating 4 thin chicken breasts. You can also pound the chicken out a bit to make the chicken thinner as well. Place chicken into the marinade, making sure it's completely covered. Cover and let it marinate in the fridge for 30 minutes. You can also marinate the chicken in a large Ziploc bag if you prefer.
  3. Preheat the grill on high heat. Reduce heat to medium-low and oil the grill grates. Use tongs to carefully place the chicken onto the grill. Cook for 3-5 minutes per side or until the chicken has beautiful grill marks on the outside and is cooked through on the inside.
  4. Toast buns on the grill, sliced side down, for about 30 seconds. Assemble sandwiches by spreading honey Dijon dressing or mayo on the bottom bun. Then add a leaf of lettuce, the grilled chicken breast, sliced tomato, sliced pickles, and thinly sliced red onion. Add the top bun and serve!
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  • If your sliced chicken breast isn't all the same thickness, pound the thicker part out a bit. The chicken will cook more evenly if it's all about the same thickness.
  • Marinate the chicken for at least 30 minutes and up to 8 hours. The marinade is going to add tons of flavor and also tenderize the chicken.
  • Don't forget to preheat the grill or grill pan. A hot grill is the secret to getting that perfect sear on the outside and preventing it from sticking to the grill grates.
  • Don't overcook the chicken. Once it reaches 165 degrees internally at it's thickest point, pull it off the grill!