Easy Grilled Chicken Sandwich Recipe
Add Preferred SourceThis Grilled Chicken Sandwich is juicy, cheesy, a little crispy from the bacon, and full of bold, savory flavor from a simple homemade marinade. Add fresh tomato, crunchy lettuce, and your favorite condiments, and you’ve got a sandwich that’s way better than takeout, without much fuss. Perfect for an easy dinner or a weekend lunch that actually feels like a treat.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
This grilled chicken sandwich has become a go-to favorite in my kitchen. The chicken comes out tender with just the right char, and the melty cheddar and crispy bacon take it to the next level. It’s great for a lazy Sunday lunch or a quick dinner after a busy day. I love how the flavors all come together in one perfect bite—warm, fresh, and super satisfying.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Grilled Chicken Sandwich
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make this grilled chicken sandwich at home—it’s simple, quick, and full of flavor.
Pound the chicken
Start by slicing each chicken breast in half horizontally. This gives you thinner cutlets that cook more evenly. Place each piece between two sheets of plastic wrap and gently pound them to about ½ inch thickness using a meat mallet or rolling pin.
Make the marinade
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, oregano, salt, and pepper. This marinade brings brightness and flavor to the chicken without a lot of effort.
Marinate the chicken
Add the chicken to the marinade, either in the bowl or a resealable bag. Make sure each piece is coated well. Let it sit in the fridge for at least 3 hours so it can soak up all that flavor.
Fire up the grill
Preheat your grill to high and lightly oil the grates to keep the chicken from sticking. A grill pan works too if you’re cooking indoors.
Grill and melt the cheese
Grill each chicken cutlet for 2–3 minutes per side, or until the internal temperature reaches 165°F. In the last minute, add a slice of cheddar to each piece so it melts perfectly.
Let it rest
Transfer the grilled chicken to a plate and let it rest for about 10 minutes. This helps keep it juicy.
Build your sandwich
Layer each sandwich roll with a cheesy piece of chicken, two slices of crispy bacon, fresh tomato, lettuce, and your favorite spread. I usually go with a mix of mayo and mustard, but BBQ sauce or a little ketchup works too.
Serve and enjoy
Serve your sandwich warm with a pile of sweet potato fries, potato salad, or some crunchy coleslaw on the side.
Recipe Notes and Tips
I have a few extra tips to help your grilled chicken sandwich turn out just right:
- Marinating time: The longer the chicken sits in the marinade (up to 12 hours), the juicier and more flavorful it gets. Let it sit overnight if you have time!
- Chicken thighs: Boneless, skinless chicken thighs work just as well and stay super tender on the grill.
- Frozen chicken: You can make this with frozen chicken as well. Jjust thaw it completely before marinating so the flavors soak in properly.
- Other cheeses: Cheddar is my go-to, but provolone, Swiss, or pepper jack all work great.
- Grill pan: No outdoor grill? A stovetop grill pan or even a regular skillet will still give you great results.
- Toast the buns: Lightly toast the rolls on the grill for a bit of crunch and extra flavor. You can do this on the grill while the chicken rests.
- Make it your own: Add sliced pickles, red onion, jalapeños, or even a slather of BBQ sauce if you want to mix it up.
- Meal prep: Grill the chicken ahead of time and store it in the fridge. Assemble fresh when you’re ready to eat.
How to Store Leftovers
If you’ve got leftover grilled chicken, store the cooked chicken breasts separately from the buns and toppings. Keep them in an airtight container in the fridge for up to 3 days.
You can also freeze the chicken in a freezer-safe container for up to 3 months. Thaw and reheat when you’re ready to eat it. To reheat, place the chicken in a pan or microwave and heat until piping hot, then rebuild your sandwich fresh so nothing gets soggy.
What to Serve With Grilled Chicken Sandwich
This grilled chicken sandwich pairs well with all the classic sides. Sweet potato fries, crunchy coleslaw, or a creamy potato salad are always a win.
You can also keep it light with a Caesar salad or Mediterranean orzo salad. And if you’re feeling bold, add a few pickle slices or jalapeños for a little kick.
More Sandwiches and Wraps You Will Love
If you’re into easy, flavorful meals like this grilled chicken sandwich, here are a few more you might want to try:
- Chicken Caesar Salad Wrap
- Korean Burgers
- Roasted Pepper Pinwheel Sandwiches
- Big Mac Crunchwraps
- Spicy Shrimp Tacos
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
For the Sandwiches:
- 4 sandwich rolls
- 4 slices cheddar cheese
- 8 slices cooked bacon
- 1 tomato sliced
- 4 pieces leafy lettuce
- ¼ cup mayonnaise
- ¼ cup mustard
Instructions
- Slice each chicken breast in half horizontally to create four thinner cutlets. Place each between two sheets of plastic wrap and pound to about ½ inch thickness for even cooking.2 boneless
- In a bowl, whisk together olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Add the chicken to the bowl (or a resealable bag), making sure it’s well coated. Let it marinate in the fridge for at least 3 hours for maximum flavor.¼ cup olive oil, ¼ cup lemon juice, 2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon dried oregano, Salt and pepper
- Preheat your grill to high and lightly oil the grates. Grill the chicken for 2–3 minutes on each side, or until fully cooked (internal temp should hit 165°F (75°C). During the last minute of grilling, place a slice of cheddar on each piece of chicken to melt.
- Let the chicken rest for about 10 minutes. Then, layer each roll with a piece of cheesy grilled chicken, two slices of crispy bacon, fresh tomato, lettuce, and your spread of choice—mayo and mustard recommended!4 sandwich rolls, 4 slices cheddar cheese, 8 slices cooked bacon, 1 tomato, 4 pieces leafy lettuce, ¼ cup mayonnaise, ¼ cup mustard
- Serve warm and enjoy!
Notes
- Marinating time: The longer the chicken sits in the marinade (up to 12 hours), the juicier and more flavorful it gets. Let it sit overnight if you have time!
- Chicken thighs: Boneless, skinless chicken thighs work just as well and stay super tender on the grill.
- Frozen chicken: You can make this with frozen chicken as well. Jjust thaw it completely before marinating so the flavors soak in properly.
- Other cheeses: Cheddar is my go-to, but provolone, Swiss, or pepper jack all work great.
- Grill pan: No outdoor grill? A stovetop grill pan or even a regular skillet will still give you great results.
- Toast the buns: Lightly toast the rolls on the grill for a bit of crunch and extra flavor. You can do this on the grill while the chicken rests.
- Make it your own: Add sliced pickles, red onion, jalapeños, or even a slather of BBQ sauce if you want to mix it up.
- Meal prep: Grill the chicken ahead of time and store it in the fridge. Assemble fresh when you’re ready to eat.
Storage and Reheating Instructions
- Fridge: If you’ve got leftover grilled chicken, store the cooked chicken breasts separately from the buns and toppings. Keep them in an airtight container in the fridge for up to 3 days.
- Freezer: You can also freeze the chicken in a freezer-safe container for up to 3 months. Thaw and reheat when you’re ready to eat it.
- Reheat: To reheat, place the chicken in a pan or microwave and heat until piping hot, then rebuild your sandwich fresh so nothing gets soggy.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
