There’s something deeply satisfying about a really good grilled chicken sandwich. This recipe delivers juicy, perfectly charred chicken with a flavorful marinade and fresh toppings. It’s the ultimate Grilled Chicken Sandwich you’ll crave again and again.
Looking for Grilled Chicken Sandwich inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Dessert Recipes favorites.
Why You’ll Love This Grilled Chicken Sandwich
- Juicy & flavorful: Yogurt marinade keeps chicken incredibly moist and tender.
- Endlessly customizable: Easily tweak toppings and sauces to your taste.
- Simple yet impressive: Straightforward technique with gourmet results.
- Perfect texture: Smoky chicken, soft bun, crisp veggies, and creamy sauce.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 150-180 g each)
- 120 g plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 4 brioche buns or other soft sandwich buns
- 4 leaves green lettuce, such as romaine or butter lettuce
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 4 slices provolone or cheddar cheese (optional)
Tools: Grill or grill pan, mixing bowls, meat mallet or rolling pin, pastry brush
Notes: Don’t skip the yogurt in the marinade—it’s the magic ingredient that ensures your chicken stays incredibly moist. And while brioche buns are a treat, any soft, sturdy bun that can hold up to the juiciness will work perfectly.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 40 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes (plus 30 minutes marinating) | Cook Time: 12 minutes | Total Time: 1 hour 2 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is the single most important step for a sandwich that’s easy to eat. An even thickness means the chicken cooks uniformly, so you don’t end up with a dry, overcooked thin end and a raw, thick center.
- Don’t rush the marinade. Even 30 minutes makes a world of difference, but if you can let it go for a few hours, the flavor and tenderness will be off the charts. The acids and enzymes in the yogurt and lemon work their magic over time.
- Choose your bun wisely. A soft bun like brioche is delicious, but make sure it’s not so soft that it disintegrates. You want something with enough structure to stand up to the juicy chicken and sauce without getting soggy.
- Let your toppings shine. Use the freshest, crispiest lettuce and the ripest tomato you can find. Their bright, fresh contrast is what elevates this from a simple chicken sandwich to a truly memorable meal.
How to Make Grilled Chicken Sandwich
Step 1: First, prepare your chicken. Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker ends until the entire breast is an even 1.5 cm thickness. This isn’t just for tenderizing—it ensures your chicken cooks evenly on the grill, which is crucial for that perfect, juicy bite.
Step 2: Now, let’s make the marinade. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, oregano, onion powder, salt, and pepper. You’ll notice the marinade is thick and creamy—that’s perfect. It will cling to the chicken beautifully. Add the pounded chicken breasts to the bowl and turn them over, using your hands to make sure every nook and cranny is coated in the marinade. Cover the bowl and pop it in the refrigerator for at least 30 minutes, or up to 4 hours.
Step 3: While the chicken marinates, this is the perfect time to prep your toppings. Slice your tomato and red onion, wash and dry your lettuce leaves, and get your cheese and buns ready. Having everything prepped and within arm’s reach makes the final assembly a breeze and keeps you from scrambling when the hot chicken comes off the grill.
Step 4: Preheat your grill or a grill pan over medium-high heat. You want it nice and hot so you get those classic, beautiful grill marks. Once hot, lightly oil the grates with a paper towel dipped in oil. Take the chicken out of the marinade, letting any excess drip back into the bowl, and place it on the grill. You should hear a confident sizzle.
Step 5: Grill the chicken for 5-7 minutes on the first side, without moving it. You’re looking for those dark, caramelized grill marks to form. When you lift a corner, the chicken should release easily from the grates. Flip the breasts over. If you’re adding cheese, place a slice on each piece of chicken now so it has time to melt.
Step 6: Continue grilling for another 5-7 minutes on the second side. The total cook time will depend on the thickness of your chicken, but it’s done when the internal temperature reaches 74°C. If you don’t have a thermometer, you can make a small cut into the thickest part—the juices should run clear, with no pink. Transfer the chicken to a clean plate and let it rest for 5 minutes. This rest is non-negotiable for juicy meat!
Step 7: While the chicken rests, lightly toast your buns. You can do this face-down on the cooler part of the grill for just a minute, or in a toaster. Toasting the buns adds structure and a lovely nutty flavor, and it creates a barrier against sogginess from the sauce and juicy tomatoes.
Step 8: Now for the best part: assembly! Spread your desired sauce on the bottom and top halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by a slice or two of tomato and a few rings of red onion. Place the rested, grilled chicken breast (with its lovely melted cheese) on top, then crown it with the top bun. Press down gently—and get ready to enjoy.
Storage & Freshness Guide
- Fridge: Store assembled sandwich (without sauce) up to 2 days; chicken alone up to 3 days in airtight container.
- Freezer: Freeze cooked chicken (unassembled) up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat chicken in 175°C oven 10–15 minutes; toast buns fresh.
Serving Suggestions
Complementary Dishes
- Classic Potato Salad — The creamy, cool texture is a perfect counterpoint to the smoky, warm sandwich. It’s a picnic classic for a reason.
- Grilled Corn on the Cob — Cooked on the grill right alongside the chicken, it picks up a wonderful smoky sweetness that echoes the main event.
- A Simple Green Salad — A light vinaigrette-dressed salad with crunchy cucumbers and radishes adds a fresh, clean element to the meal.
Drinks
- Iced Tea with Lemon — Its brisk, tannic quality cuts through the richness of the sandwich and cleanses the palate beautifully between bites.
- A Crisp Lager — The light carbonation and mild hop bitterness are a timeless pairing with anything off the grill, complementing without overpowering.
- Sparkling Lemonade — For a non-alcoholic option, the bright acidity and fizz are incredibly refreshing and highlight the lemon notes in the chicken.
Something Sweet
- Berry Crumble — The warm, jammy fruit and buttery oat topping feel rustic and satisfying, continuing the comfortable, homestyle vibe of the meal.
- Lemon Sorbet — It’s light, palate-cleansing, and the intense citrus flavor is a fantastic, refreshing finish after a savory, hearty sandwich.
- Chocolate Chip Cookies — You can’t go wrong. A warm, chewy cookie is the ultimate nostalgic dessert that everyone will love.
Top Mistakes to Avoid
- Mistake: Skipping the pounding step. I’ve messed this up before too, thinking I could just cook it as is. The result is always uneven cooking—a burnt thin end and an undercooked, rubbery thick part. A few whacks with a mallet solves everything.
- Mistake: Moving the chicken too soon on the grill. If you try to lift and check it too early, it will tear and stick. Trust the process. Let it sear for a full 5-7 minutes to develop a crust that will release it naturally from the grates.
- Mistake: Cutting into the chicken right away to check for doneness. This lets all the precious juices run out onto the cutting board instead of staying in the meat where they belong. Always, always let it rest for at least 5 minutes.
- Mistake: Using a cold, soft bun. A untoasted bun quickly becomes a sad, soggy mess. Toasting is a simple step that adds texture and creates a crucial barrier against moisture.
Expert Tips
- Tip: Butterfly your chicken instead of pounding. If you don’t have a meat mallet, you can slice the chicken breasts horizontally almost all the way through and open them like a book. It creates a similarly even thickness with less effort.
- Tip: Add a smoky flavor without a grill. If you’re using a grill pan indoors, add a 1/4 teaspoon of liquid smoke to the marinade. It gives that authentic outdoor barbecue aroma that is so craveable.
- Tip: Make a quick “special sauce.” Mix equal parts mayonnaise and ketchup with a spoonful of pickle relish and a dash of garlic powder. It’s a classic burger sauce that works magically on a chicken sandwich.
- Tip: Warm your buns with the residual heat. After you take the chicken off the grill, turn the heat off and place the buns, cut-side down, on the warm grates for just 30 seconds. They’ll get perfectly warm and toasty without any extra appliances.
FAQs
Can I make the marinade ahead of time?
Absolutely! You can whisk the marinade together and store it in an airtight container in the fridge for up to 2 days. The flavors will actually meld and intensify, making it even better. Just give it a good stir before you add your chicken. This is a fantastic time-saver for a quick weeknight dinner.
What’s the best way to reheat leftover grilled chicken?
The oven or a toaster oven is your best friend here. Reheating in the microwave will make the chicken rubbery. Place the chicken on a baking sheet and warm it in a 175°C oven for 10-15 minutes, until heated through. This method helps it retain its moisture much better than the microwave ever could.
I don’t have Greek yogurt. What can I use instead?
No problem! Buttermilk is an excellent substitute—it’s a classic tenderizer for chicken. Alternatively, you can use regular plain yogurt, though it’s a bit thinner. In a real pinch, even a tablespoon of mayonnaise mixed with the lemon juice and oil will work to create a clinging, flavorful coating.
How can I tell if the chicken is done without a thermometer?
The most reliable visual cue is to make a small cut into the thickest part of the breast. The meat should be white all the way through, and the juices should run completely clear, with no trace of pink. If you see any pinkness or cloudy juices, it needs more time on the grill.
Can I bake the chicken instead of grilling it?
You sure can. Preheat your oven to 200°C and place the marinated chicken on a parchment-lined baking sheet. Bake for 18-22 minutes, or until it reaches an internal temperature of 74°C. You won’t get the grill marks, but you’ll still have a very tasty, tender piece of chicken for your sandwich.
Grilled Chicken Sandwich
Make the best Grilled Chicken Sandwich with our easy recipe for juicy, flavorful chicken and fresh toppings. Perfect for a quick, delicious meal. Get the recipe now!
Ingredients
For the marinade and chicken:
-
2 boneless, skinless chicken breasts (about 150-180 g each)
-
120 g plain Greek yogurt
-
2 tbsp olive oil
-
1 tbsp fresh lemon juice
-
2 garlic cloves (minced)
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1/2 tsp onion powder
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
For assembly:
-
4 brioche buns or other soft sandwich buns
-
4 leaves green lettuce (such as romaine or butter lettuce)
-
1 large tomato (sliced)
-
1/2 red onion (thinly sliced)
-
4 slices provolone or cheddar cheese (optional)
Instructions
-
First, prepare your chicken. Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker ends until the entire breast is an even 1.5 cm thickness. This isn’t just for tenderizing—it ensures your chicken cooks evenly on the grill, which is crucial for that perfect, juicy bite.01
-
Now, let’s make the marinade. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, oregano, onion powder, salt, and pepper. You’ll notice the marinade is thick and creamy—that’s perfect. It will cling to the chicken beautifully. Add the pounded chicken breasts to the bowl and turn them over, using your hands to make sure every nook and cranny is coated in the marinade. Cover the bowl and pop it in the refrigerator for at least 30 minutes, or up to 4 hours.02
-
While the chicken marinates, this is the perfect time to prep your toppings. Slice your tomato and red onion, wash and dry your lettuce leaves, and get your cheese and buns ready. Having everything prepped and within arm's reach makes the final assembly a breeze and keeps you from scrambling when the hot chicken comes off the grill.03
-
Preheat your grill or a grill pan over medium-high heat. You want it nice and hot so you get those classic, beautiful grill marks. Once hot, lightly oil the grates with a paper towel dipped in oil. Take the chicken out of the marinade, letting any excess drip back into the bowl, and place it on the grill. You should hear a confident sizzle.04
-
Grill the chicken for 5-7 minutes on the first side, without moving it. You’re looking for those dark, caramelized grill marks to form. When you lift a corner, the chicken should release easily from the grates. Flip the breasts over. If you’re adding cheese, place a slice on each piece of chicken now so it has time to melt.05
-
Continue grilling for another 5-7 minutes on the second side. The total cook time will depend on the thickness of your chicken, but it’s done when the internal temperature reaches 74°C. If you don’t have a thermometer, you can make a small cut into the thickest part—the juices should run clear, with no pink. Transfer the chicken to a clean plate and let it rest for 5 minutes. This rest is non-negotiable for juicy meat!06
-
While the chicken rests, lightly toast your buns. You can do this face-down on the cooler part of the grill for just a minute, or in a toaster. Toasting the buns adds structure and a lovely nutty flavor, and it creates a barrier against sogginess from the sauce and juicy tomatoes.07
-
Now for the best part: assembly! Spread your desired sauce on the bottom and top halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by a slice or two of tomato and a few rings of red onion. Place the rested, grilled chicken breast (with its lovely melted cheese) on top, then crown it with the top bun. Press down gently—and get ready to enjoy.08
Not what you're looking for?
