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Grilled chicken sandwich with lettuce, tomato, pickles, and sauce on a seeded bun, served with potato chips on a white plate.
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5 from 1 vote

Grilled Chicken Sandwich

A grilled chicken sandwich is a summertime favorite and this version is packed with flavor—and it’s got a secret ingredient in the marinade that makes it extra delicious!
Prep Time10 minutes
Cook Time10 minutes
Time to Marinate10 minutes
Total Time28 minutes
Course: Chicken, Grilling, Main Course, Sandwiches, Burgers & Wraps
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

For chicken:

For sandwich:

  • 4 sandwich buns (brioche, potato rolls, or sesame seed buns)
  • ½ cup sliced dill pickles (or 8 sandwich sliced pickles)
  • 1 large tomato, thinly sliced
  • leaf lettuce

For sauce:

  • ¼ cup mayonnaise
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon dill pickle juice (brine from pickle jar)

Instructions

  • Cut each chicken breast in half as if you were going to butterfly it, but cut all the way through to make two thin flat pieces (4 total). The thinner pieces of chicken soak in lots of the marinade, grill more quickly, and work better on a sandwich.
    2 boneless skinless chicken breasts, about 8 ounces each
  • In a medium-sized bowl, mix olive oil, garlic powder, smoked paprika, salt, black pepper, and pickle juice to make marinade.
    2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 tablespoon dill pickle juice
  • Add the chicken pieces to the bowl, and coat evenly with marinade. Marinate the chicken for at least 10 minutes, or up to 1 hour for extra tenderness.
  • Preheat grill to 400ºF-450ºF, or preheat grill pan on stove over medium-high heat. Cook chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F.
  • In a small bowl, mix mayonnaise, mustard, and 1 tablespoon pickle juice for sandwich spread.
    ¼ cup mayonnaise, 1 tablespoon Dijon or yellow mustard, 1 tablespoon dill pickle juice
  • Lightly toast the sandwich buns on the grill for about 1 minute.
    4 sandwich buns
  • Spread the pickle mayo sauce on both halves of the toasted buns. Layer lettuce, tomato slices, and pickles on the bottom bun, and place the cooked chicken on top. Cover with the top bun and serve immediately.
    ½ cup sliced dill pickles, 1 large tomato, thinly sliced, leaf lettuce

Video

Notes

  • Pickles: 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. 
  • Cheese: If you’d like, add cheese. Use sliced cheese and place on chicken in the last minute of grilling time to melt the cheese. 
  • Storage: Refrigerate leftover grilled chicken in an airtight container in the for up to 4 days. Store the buns, sauce, and toppings separately to keep everything fresh. Cooked chicken can be frozen for up to 3 months. Wrap the chicken pieces separately so you can remove one at a time. Thaw in the fridge before reheating. 

Nutrition

Serving: 1sandwich with chicken, bun, toppings | Calories: 472kcal | Carbohydrates: 34g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 1121mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 3mg

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