Grilled Chicken Sandwich
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4 sandwiches
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Calories
452 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Chicken Sandwich
Description
The recipe begins by tenderizing chicken breasts to uniform half-inch thickness, which helps them cook evenly and quickly over medium-high heat. The marinade combines apple cider vinegar, Dijon mustard, brown sugar, vegetable oil, and spices, infusing the chicken with tanginess, subtle sweetness, and savory notes.
After marinating 30 minutes to 4 hours, the chicken is grilled about 5 to 6 minutes on each side until cooked through (165°F internal temperature). Meanwhile, sandwich buns are brushed with olive oil and lightly toasted on the grill for added texture and flavor.
Each bun is spread with honey mustard or mayonnaise and layered with the grilled chicken and optional toppings such as lettuce, tomato, sliced red onion, and pickles for freshness and contrast. This sandwich provides a balance of smoky, tangy, and sweet flavors alongside varied textures from the tender chicken and crisp vegetables.
Leftover cooked chicken can be stored refrigerated for up to 4 days, maintaining flavor and moisture when kept airtight.
Ingredients
- 1 ½ pounds chicken breast about 4 small breasts, boneless skinless
- 4 Hamburger Bun or brioche rolls
- ¼ cup honey mustard sauce * or mayonnaise
- toppings as desired see notes
Marinade
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.
- Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.
- Preheat the grill to medium-high heat (375°F).
- Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
- Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.
- While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.
- Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.
Notes
- Adjust chicken breast size by cutting to make approximately 4 portions.
- Do not overcook; pounding ensures even cooking within 10-12 minutes total.
- Chicken thighs can be substituted for breasts if preferred.
- Homemade honey mustard can be made by mixing mayonnaise, yellow mustard, honey, and garlic powder.
- Optional sandwich toppings include lettuce, tomatoes, sliced red onion, and pickles.
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452 | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 823mg | 34% |
| Potassium | 692mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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