Grilled chicken sandwich
This grilled chicken sandwich can be made indoors on a grill pan or outdoors on the grill and served with a homemade bun sauce!
- 2 tablespoons olive oil (divided)
- 1 tablespoon Dijon mustard
- 1 lemon (juiced)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 (6-ounce) boneless skinless chicken breasts
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 brioche buns
- Lettuce
- Tomato slices
- Onion slices
- In a large bowl whisk together 1 tablespoon olive oil, dijon mustard, lemon juice, garlic powder, cumin, salt, and pepper.
- Using a meat mallet, pound the chicken breasts to an even ½-inch thickness. Add the chicken to the bowl with the marinade and turn to coat. Marinate for at least 1 hour.
- Meanwhile, make the sauce by whisking together mayonnaise, dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Set aside.
- Preheat grill to medium-high heat. Brush grill grates with remaining tablespoon of olive oil and grill the chicken for about 5-7 minutes on each side.
- To assemble the sandwiches, spread the sauce on each half of the brioche buns place a piece of chicken on the bottom half. Top with lettuce and tomatoes, then add the top half of the bun.
This grilled chicken sandwich can be made indoors on a grill pan or outdoors on the grill and served with a homemade bun sauce!
My Grilled Chicken Sandwich is So Good!
For me, a grilled chicken sandwich is great when it meets two non-negotiables: well-seasoned chicken and a really good sauce. More often than not, when I order one out, I end up with a bland chicken breast on a grease-soaked bun, topped with sad, soggy lettuce and mealy tomatoes. So, I started making my own at home, and honestly, it just tastes so much better.
I season the chicken the way I actually want it, lemony, garlicky, and full of flavor. And the sauce? It’s creamy, a little tangy, and has just enough smokiness to pull everything together.
And listen, I don’t wait for summer to make this. A grill pan works just fine, and I love those charred grill marks, even if they’re made right on my stovetop. When it comes to assembling the sandwich, I keep it simple, bun, lettuce, tomato, and a generous slather of that sauce. No unnecessary extras, just an easy, filling meal that never disappoints.
For the Chicken
Olive Oil, Avocado oil works as a substitute.
Dijon Mustard, Yellow mustard works if needed, but it’s milder.
Lemon Juice, You’ll need about 3 tablespoons. Lime juice, white wine vinegar, or apple cider vinegar can be used instead.
Garlic Powder, You can swap in 1 fresh minced garlic clove if preferred.
Cumin, If you don’t have it, try smoked paprika or coriander.
Salt & Black Pepper, Adjust to taste.
Boneless Skinless Chicken Breasts, You can swap for boneless, skinless chicken thighs.
For the Sauce
Mayonnaise, Swap with Greek yogurt for a lighter option.
Ketchup, Adds a touch of sweetness.
Dijon Mustard, Tangier and spicier than yellow mustard, but yellow mustard works as a substitute.
Smoked Paprika, Regular paprika will work, but it won’t have the same depth.
Garlic Powder, Adds flavor without overpowering. Can be replaced with fresh minced garlic.
For Assembly
Brioche Buns, Soft and slightly sweet. Whole wheat buns or lettuce wraps can be used for a different option.
Lettuce, Romaine, butter lettuce, or arugula all work well.
Tomato Slices, Use ripe, firm tomatoes for the best texture and flavor.
Onion Slices, Red onions are milder and slightly sweet, but white or yellow onions work too.