4.5 from 102 votes
Grilled Chicken Sandwich Recipe
Lemon-garlic marinated chicken breasts get deliciously juicy on the grill, and they turn into mouthwatering sandwiches with ciabatta buns, bacon, lettuce, and tomatoes!
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
3 hrs
Total Time
3 hrs 21 mins
Servings: 4 sandwiches
Calories: 612 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- ¼ cup olive oil extra virgin preferred
- 1 lemon juiced
- 2 cloves garlic minced
- 1¼ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
For the Sandwiches:
- 4 sandwich rolls
- 4 lices cheddar cheese
- 8 lices cooked bacon
- 1 tomato sliced
- 4 pieces leafy lettuce
- ¼ cup mayonnaise
- ¼ cup mustard
Instructions
- With a knife parallel to the work surface, cut the chicken breasts in half horizontally, creating 4 thin breasts. If necessary, place the breasts between two pieces of plastic wrap and pound each to about ½-inch thickness using a meat mallet or a rolling pin.
- Combine the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a large Ziplock bag. Add the chicken, seal the bag, and gently massage the marinade into the meat. Place the bag in the refrigerator and marinate for 3-24 hours.
- When ready to cook, oil the grates of a grill and preheat it to high. Grill the chicken breasts for 2-3 minutes per side, until the internal temperature reached 165°F.
- Transfer the chicken to a plate to rest for 10 minutes, then build sandwiches on rolls with your favorite toppings and serve.
Cup of Yum
Notes
- Storage: Store grilled chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Feel free to use boneless, skinless thighs in place of the breasts.
- Marinate the chicken for 3-24 hours for the best results. If you're short on time, even just 30 minutes will do wonders, though!
- If needed, pound the chicken pieces to ½-inch thickness. This will allow the chicken to cook more evenly.
- Watch the chicken carefully and take it off the heat at 165°F. Overcooked chicken can become rubbery and unpleasant.
- To get picture-perfect grill marks, make sure your grill is preheated to 350-450°F before adding the chicken.
- Let the grilled chicken rest for 10 minutes before serving and/or cutting. This will help keep the juices in!
- Use your family's favorite buns or sandwich rolls. These would be great on brioche or ciabatta buns.
- While I like serving these sandwiches with the classics, like mayo and mustard, you can kick them up a notch by adding sriracha, hot sauce, or barbecue sauce!
- Classic toppings are great, but you could also change it up and add avocado, guacamole, pico de gallo, onion rings, pesto sauce, or really any other toppings you can think of!
Nutrition Information
Serving
1sandwich
Calories
612kcal
(31%)
Carbohydrates
35g
(12%)
Protein
28g
(56%)
Fat
40g
(62%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
75mg
(25%)
Sodium
1745mg
(73%)
Potassium
492mg
(14%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
560IU
(11%)
Vitamin C
10mg
(11%)
Calcium
207mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 612
% Daily Value*
| Serving | 1sandwich | |
| Calories | 612kcal | 31% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 1745mg | 73% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.