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Grilled Chicken Sandwich
With a zippy honey Dijon marinade and juicy chicken, this easy grilled chicken sandwich recipe is destined to be a hit at your next cookout!
Prep Time
10 mins
Cook Time
10 mins
Total Time
48 mins
Servings: 4 sandwiches
Calories: 342 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR THE CHICKEN & MARINADE:
- 4 small boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons honey
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
FOR ASSEMBLY:
- 4 seeded whole wheat hamburger buns
- non-fat plain Greek yogurt or mayonnaise, Dijon mustard, or a mix
- sliced cheddar cheese or Swiss or aged cheddar cheese
- sliced RIPE tomatoes or swap sun-dried tomatoes
- lettuce, spinach, or arugula
- thinly sliced red onions or Pickled Onions or dill pickles, optional
Instructions
- Marinate the chicken: Lightly pound the chicken into an even, 1/2-inch thickness (I place a sheet of plastic over the top first for easy cleanup). Place in a large ziptop bag or a shallow dish for marinating.
- Add the oil, lemon juice, honey, Dijon, smoked paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken. Let marinate at room temperature for 30 minutes, or place in the refrigerator for up to 6 hours. (If marinating for more than 30 minutes, rotate the chicken once or twice throughout.)
- When ready to cook, heat an outdoor gas or charcoal grill (or an indoor grill pan) to medium-high, about 375°F. Grill the chicken for 8 to 12 minutes, flipping halfway through. When the chicken is nearing the end of its cooking time, place a slice of cheese on top to melt it. The chicken is done when it reaches 155 to 160°F on an instant read thermometer (chicken is considered safe to eat at 165°F, but its temperature will rise as it rests. DO NOT overcook or the chicken will be dry).
- Let rest for 5 minutes.
- If desired, place the buns cut-sides down on the grill to toast (or toast them briefly under the oven’s broiler, cut-sides up).
- Assemble the sandwiches: spread the cut side of the bottom bun with Greek yogurt and/or Dijon mustard and/or mayo. Top with lettuce and tomato. Sprinkle lightly with salt and pepper, then add the chicken and onion (or place the chicken on first; just know the bottom bun will get a little soggy). Add the top bun and onions if desired. Enjoy immediately.
Cup of Yum
Notes
- TO STORE: Refrigerate the grilled chicken in an airtight storage container for up to 4 days. Store the buns at room temperature.
- TO REHEAT: Gently rewarm chicken on a baking sheet in the oven at 350°F or in the microwave. Toast buns in the oven as well if desired.
- TO FREEZE: Freeze the grilled chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Freeze buns in an airtight freezer-safe ziptop bag. Thaw at room temperature or toast from frozen.
Nutrition Information
Serving
1sandwich, with bun
Calories
342kcal
(17%)
Carbohydrates
28g
(9%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
72mg
(24%)
Potassium
539mg
(15%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
531IU
(11%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 342
% Daily Value*
| Serving | 1sandwich, with bun | |
| Calories | 342kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Potassium | 539mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.