Grilled Chicken Sandwich

This Grilled Chicken Sandwich recipe is an easy family favorite you’ll want to make on repeat. Tender marinated chicken breasts are grilled to perfection, topped with a quick homemade honey mustard sauce, and finished with fresh toppings.

Holly’s Recipe Highlights: Grilled Chicken Sandwich

Flavor: This sandwich delivers a savory, smoky flavor with tender marinated chicken, tangy-sweet honey mustard, and crisp fresh toppings.
Tools: A meat mallet helps create evenly sized chicken breasts for consistent cooking, while an instant-read thermometer ensures the chicken reaches a safe temperature without overcooking.
Serving Suggestions: Set out a variety of toppings and sauces so everyone can build their own. Pair these sandwiches with my favorite dill pickle pasta salad or a classic potato salad for the ultimate backyard meal!

Total Time: 1 hour (including marinating time) Servings: 4 Cooking Method: Grilled

Ingredient Notes

labelled grilled chicken sandwich ingredients

Chicken Breasts: Pound chicken breasts to an even ½-inch thickness so they cook quickly and evenly on the grill. Thin chicken cutlets are a convenient option when you want to save time on prep. Boneless, skinless chicken thighs are a flavorful and forgiving alternative to chicken breasts.
Apple Cider Vinegar: Adds a subtle tang while helping tenderize the chicken for a juicier, more flavorful result. White wine vinegar can be used as a mild substitute.
Brown Sugar: Balances the vinegar and encourages browning. Honey can be substituted, although the chicken may brown a little faster.
Hamburger Buns or Brioche Rolls: Brioche adds a soft texture and subtle sweetness, while a sturdy hamburger bun offers a more classic sandwich base. Toasting either option enhances the flavor and helps keep the sandwich from becoming soggy.
Honey Mustard Sauce: Adds a creamy, sweet, and tangy flavor that complements the grilled chicken. Mayonnaise, ranch, barbecue sauce, or garlic aioli can be used as flavorful alternatives.

pouring sauce over chicken breast in bowl to make Grilled Chicken Sandwich

How to Make Grilled Chicken Breasts

Pound the chicken breasts to an even thinness.
Combine the marinade and coat the chicken, then refrigerate (full recipe below).
Grill the chicken until browned and cooked. Toast the buns on the grill.
Add honey mustard, chicken, and desired toppings.

Pound the Chicken: Pound the chicken to an even thinness, from the center toward the edges using gentle, even strokes. This keeps the meat from tearing.
Marinate: Marinate the chicken in the refrigerator for 30 minutes to 4 hours.
Remove Excess Marinade: Let excess marinade drip off before grilling. Too much liquid can prevent browning and cause flare-ups.
Use a Thermometer: Chicken is ready when the thickest part reaches 165°F. Start checking early because thin cutlets cook quickly.
Allow the Chicken to Rest: Rest the chicken for about 5 minutes before building the sandwiches so more of the juices stay in the meat.

ingredients to make Grilled Chicken Sandwich

Save Every Juicy Bite

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Keep the buns, sauce, and fresh toppings in separate containers (do not freeze the toppings!).

Backyard Cookout Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 15 minutes

Marinate Time 30 minutes

Total Time 1 hour

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 to 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.

*Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey & ½ teaspoon garlic powder.

If your chicken breasts are larger, they can be cut to make 4 portions.
Do not overcook the chicken; it is pounded to cook evenly and only needs about 10-12 minutes.
Chicken breasts can be replaced with boneless skinless chicken thighs.

Optional toppings: lettuce, tomatoes, sliced red onion, pickles
Leftover chicken can be stored for up to 4 days in an airtight container.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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