Grilled Chicken Sandwich

What Makes This Sandwich Special

This isn’t just any old grilled chicken sandwich! This chicken sandwich has FLAVOR, and not just flavor from the grill. This chicken gets its flavor from a smoky, savory marinade. The marinade is seasoned with smoked paprika and garlic powder but the ingredient that really makes it shine is… pickle juice!

Yes, dill pickle brine adds brininess, zip, and zing. It also helps keep the chicken moist and juicy. It’s basically magic. So magical, in fact, that I also add pickle juice to the homemade sauce for this grilled chicken sandwich.

Just that little tweak to the classic recipe really makes this version a standout. For a different spin on chicken sandwiches, try my crockpot Buffalo chicken sandwiches too.

Grilled Chicken Sandwich Recipe

Easy to make. The chicken just needs a quick marinade and a few minutes on the grill, and your dinner is ready to devour! A grilled meal means very little clean-up, too!

The perfect summer dinner.  Grilled chicken sandwiches are the quintessential summer dinner. You cook them outside, you can sit on your patio to eat them (preferably with a orange mojito in hand), and you don’t even need a knife or fork to dig in.

Great for cookouts and weeknight meals. This grilled chicken sandwich recipe is perfect for an everyday weeknight meal, or you can scale up the recipe and make grilled chicken sandwiches for a crowd. Pretty much everyone loves a grilled chicken sandwich! You can serve the sandwiches simply with chips, or offer a couple of deli salads to go with the sandwich.

Kid-friendly. Kids love chicken and kids love sandwiches—and kids ALSO love being able to customize the toppings and add-ons for their meals, so this chicken sandwich recipe is destined to be a hit.

Ingredient Notes

• Boneless skinless chicken breasts: To make four sandwiches, you’ll need two large chicken breasts, which you’ll slice in half horizontally. The thinner pieces of chicken will soak in lots of the marinade and grill more quickly.
• Dill pickle juice: The vinegary brine in the jar with the pickles tenderizes the chicken and adds a bright, tangy flavor. I like to use the refrigerated fresh pickles but any type of dill pickle works. To measure, just strain some juice out of the jar, or dip your measuring spoon in. The dill pickle brine is also added to the sauce.
• Olive oil: The marinade is boosted by a little olive oil which helps the flavors sink deeper into the chicken.
• Seasonings: You don’t need a lot of extra seasoning. I use garlic powder, smoked paprika, salt, and black pepper in the marinade.
• Mayonnaise: The base of the sauce is mayonnaise which forms a rich, creamy spread. Use whatever brand you like.
• Dijon or yellow mustard: Along with the pickle juice, mustard gives the sauce a tangy punch of flavor.
• To serve: Choose brioche, potato rolls, or sesame seed buns, whatever you like best. Serve the chicken sandwiches with your homemade sauce, sliced dill pickles, thinly sliced tomatoes, and crisp lettuce.

How to Make a Grilled Chicken Sandwich

Prep the chicken. Cut the chicken breasts in half like you would to butterfly them, but slice all the way through so you have 4 cutlets.

Marinate the chicken. Whisk together the pickle brine, oil, and seasonings in a medium-sized bowl, then add the chicken and turn to coat. Marinate for 10 minutes minimum, or up an an hour (refrigerated) if you have the time. I wouldn’t marinate the chicken much longer than an hour because the acidic vinegar may make the chicken mushy.

Cook. Put the chicken on a preheated grill (or grill pan if the weather is inclement) and cook it four to five minutes, flip it over, and continue to grill it for an additional 4 to five minutes, or until the thickest part of the chicken reaches 165ºF on an instant read thermometer.

Make the sauce. While the chicken is cooking, stir together the mayonnaise, mustard, and pickle juice in a small bowl.

Assemble the sandwiches. Toast the sandwich buns on the grill (they’re so much better when toasted!), then spread the sauce on both sides. Arrange the lettuce, tomato, and pickles on the bottom half of the bun, then set the grilled chicken on top. Add the top half of the bun, and serve immediately.

Recipe Variations

• Add avocado. Creamy avocado slices are a delicious addition to any grilled chicken sandwich! You can add avocado instead of, or in addition to, the mayo spread.
• Intensify the dill. If you’re really into dill, add chopped fresh dill to the sauce.
• Make it cheesy. Put a slice of cheese on each piece of chicken during the last minute of cooking time. Monterey Jack or Swiss would be good options.
• Experiment with marinades. If you’re not fond of dill pickles, try my chicken thigh marinade, Greek chicken marinade, lemon pepper chicken marinade, or tequila lime chicken marinade

Serving Suggestions

Fries. A classic pairing! Try my air fryer French fries or air fryer sweet potato fries. Make extra sauce to dip the fries into.

Side salad. Go with a deli-style salad like dill potato salad, green pea salad, or a crisp green salad like this house salad. Broccoli cauliflower salad is always a hit, too. If you’d rather keep things simple with finger foods, cut up carrots and celery, and serve them with homemade dill vegetable dip.

Fruit salad. Summer brings fabulous fresh fruits. Try a fruit salad or these patriotic fruit kabobs with cream cheese fruit dip.

Corn on the cob. Instant Pot corn on the cob is one of my favorite summer sides! It’s so easy to make! Sautéed fresh corn is wonderful if you don’t like biting the corn off the cob.

Storage & Reheating

Refrigerate: Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Store the sauce and toppings separately to keep everything fresh.

Freeze: For longer storage, leftover chicken can be frozen in freezer-safe containers or zip-top bags for up to 3 months. I recommend wrapping the chicken breasts in plastic wrap before storage to protect against freezer burn. Thaw in the fridge before reheating.

Reheat: Leftovers can be reheated in the microwave, on the stovetop over medium heat, or in the oven at 325ºF. To keep the chicken from drying out in the oven, I like to place the cutlets in a pan with a splash of water or broth, and cover it with foil.