Best Grilled Chicken Sandwich
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This best grilled chicken sandwich recipe perfectly balances juicy chicken and crispy bacon with creamy garlic aioli and avocado and a touch of hot honey. This crave worthy sandwich is ready to eat in just 20 minutes, and might just become your new favorite grilled chicken recipe!
It’s an easy weeknight meal, especially when served with polenta fries or potato salad. Pair with my red cabbage salad!
Quick Look: Grilled Chicken Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Dairy Free (can be made Gluten Free)
- Method: Grilled (either indoor or outdoor) over medium heat
- Technique: pat the chicken breasts dry, then season with a rub. Grill on both sides until it reaches 165°F inside, then rest. Assemble sandwiches and enjoy.
- Flavor & Texture: The chicken is flavorful and juicy with beautiful grill marks, which is paired perfectly with the garlicky aioli, colorful veggies, creamy avocado, and crispy bacon.
Why You’ll Love This Recipe
WOW! This is the best grilled chicken sandwich I’ve ever had, and everyone who has tried it agrees! The flavor and texture combination are out of this world. I promise it will be the star of the show at your next BBQ!
It takes super quick to make, is easy to adapt based on your tastes, and has the perfect balance of flavors and textures from the meats, veggies, and toppings. (The avocado and bacon with garlic aioli is such an epic combo!) I love using brioche buns instead of regular hamburger buns for an extra-special touch.
If you love easy sandwiches, don’t miss my recipes for Falafel Pitas, Mortadella Sandwich, Easy Caprese Sandwich, and Juicy Hamburgers!
Made With Amore,
“Okay, I’ve made this twice…Not sure what the magic is but the combination of flavours is amazing. Looks simple, sounds easy but the taste? Out of this world delicious. PS. Goes amazing with frozen lemon bars for dessert (or apple cake!)”
– Barbara H
Table of Contents
Simple Ingredients
- Chicken Breasts: Use boneless and skinless to keep the prep simple. I add a flavorful seasoning of garlic powder, paprika, black pepper, and salt, then grill them to perfection. You can also try grilled boneless chicken thighs (just grill them to 165°F) or pollo asado recipe!
- Brioche Buns: This soft, slightly sweet bread adds a rich, buttery flavor to the sandwich. It is toasted for a delightful texture. You can easily use your favorite hamburger bun, soft ciabatta bun, or homemade Italian brioche!
- Garlic Aioli: This simple creamy and garlicky mayonnaise-based sauce is made with just four simple ingredients, and adds a rich and savory flavor.
- Bacon and Avocado: These are the extras that make this sandwich so good. Avocado brings a creamy element, while crispy bacon slices add a smoky and savory crunch.
- Hot Honey (Affiliate): A sweet and spicy honey drizzle adds a touch of heat to elevate the sandwich’s overall taste profile.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap the Avocado: Replace it with another creamy element such as hummus, guacamole, or an avocado spread.
- Skip the Garlic Aioli: Swap it out for a different flavor profile. Try it with sauces like this easy tahini sauce, tzatziki sauce, homemade basil pesto, homemade burger sauce, or flavored hummus.
- Italian-Inspired Variation: Top your grilled chicken sandwich with fresh mozzarella or provolone, sliced tomatoes, arugula or spinach. For extra flavor, add caramelized onions or roasted peppers, and finish with a light drizzle of balsamic glaze.
- Make It Cheesy: Add cheese slices like I do in this leftover pork tenderloin sandwich! Try Gouda, sharp cheddar cheese, or Swiss cheese.
How to Make a Grilled Chicken Sandwich
Here are the step-by-step instructions for making this juicy and tasty chicken sandwich. For additional instructions, refer to the printable recipe card below.
To get started, dry the chicken with paper towels and preheat the grill to medium-high heat.
- Add all of the garlic aioli ingredients to a small bowl and mix until well combined. Cover and set aside.
- Combine the seasonings in a small bowl. Rub some oil on the chicken breasts and then season both sides of the chicken with the seasoning blend.
- Place the chicken on a hot grill and grill the chicken for 4-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The cooking time will vary depending on the thickness of the chicken breast. Remove from the grill and allow to rest for a few minutes.
- Slice the brioche buns and lightly toast them on the grill.
- Spread a generous amount of garlic aioli on the bottom half of each toasted bun.
- Place a grilled chicken breast on each bun. Then add the avocado, tomato slices, lettuce leaves, and two slices of crispy bacon on each sandwich.
- Drizzle the hot honey over the top. You can use as much or little as you like based on your spice preference.
- Place the top bun on each sandwich and serve your grilled chicken sandwiches. Enjoy with Italian roasted potatoes!
Grilled Chicken Sandwich FAQs
Yes, if an outdoor grill is not available, you can cook the chicken using a grill pan or an indoor electric grill. It will be equally delicious!
You don’t have to marinate the chicken for this recipe, but it won’t hurt it if you leave the seasoned chicken to marinate in the fridge for a few hours before cooking.
First, make sure you properly preheat, clean, and oil the grill before adding the chicken. When it’s ready, place the chicken at a 45-degree angle on the grill. Let it cook undisturbed for 2-3 minutes, then rotate 90 degrees for crosshatch marks and cook another 2-3 minutes before flipping over and the doing the same thing on the other side. Try to avoid over-crowding the chicken so it cooks evenly.
You can prep a few elements of this recipe ahead of time to make weeknights a bit easier. First, you can season the chicken the night before and leave the chicken covered in the refrigerator. You can also prep the sauce and veggies the night before; just be sure to store everything separately.
While you could cook the chicken ahead of time as well and reheat, I find freshly cooked grilled chicken has the best flavor.
Leftover grilled chicken sandwiches should be refrigerated in an airtight container within two hours. They can be stored in the refrigerator for up to 3-4 days. To prevent sogginess, store the components separately. (Don’t toast the buns in advance!)
Serving Suggestions
Enjoy these grilled chicken sandwiches at your next cookout! Pair them with creamy potato salad and Caprese pasta salad as sides, or cook everything on the grill and serve with grilled eggplant and grilled peach salad.
These sandwiches also are perfect for a family dinner during the week. We love it with some baked fries or crispy roasted potatoes and sautéed frozen green beans or steamed asparagus. These creamy frozen lemon bars and strawberry rhubarb cobbler are the perfect dessert for any meal!
My Pro Tips
Expert Tips
- Make sure to preheat the grill before adding the chicken. This helps to sear the outside of the chicken quickly, locking in moisture and flavor.
- Use chicken breasts that are of similar thickness to help it cook evenly and prevents dry spots. You can pound the thicker parts slightly with a meat mallet to create a more even surface.
- Don’t be shy with the seasoning! Season the chicken liberally with garlic powder, paprika, and salt, ensuring every part is coated for maximum flavor.
- To ensure your chicken is cooked through but still juicy, use a meat thermometer to check the internal temperature. Chicken should reach 165°F (74°C) in the thickest part.
- Allow the grilled chicken to rest for a few minutes after cooking. This helps redistribute the juices, resulting in juicier meat when you bite into your sandwich.
Grilled Chicken Sandwiches
Ingredients
For the Garlic Aioli
- 1 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard, or sriracha to taste for a spicy version
- 1 tablespoon lemon juice, freshly squeezed
For the Grilled Chicken
- 4 boneless skinless chicken breasts, (about 6-8 ounces each)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1½ teaspoons salt
- black pepper, to taste, optional
- avocado oil , or other high-heat oil
Toppings
- 4 brioche buns, or ciabatta rolls
- 2 avocados, sliced
- 1 large tomato, sliced
- lettuce leaves , or arugula
- 8 slices crispy bacon
- ½ red onion, thinly sliced
- dill pickles, sliced
- hot honey, for drizzling
Instructions
Making the Aioli
- Make the garlic aioli by adding all the ingredients to a small bowl and mixing until well combined. Cover and set aside.
Prepping & Grilling the Chicken
- Dry the chicken with paper towels. Preheat the grill to medium-high heat.
- Combine the seasonings for the chicken in a small bowl, then rub the chicken breasts with high-heat oil and season them with the spices. Make sure to coat both sides evenly.
- Place chicken on hot grill and grill chicken for 4-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is browned. The cooking time will vary depending on the thickness of the chicken breast. Let the chicken rest for a few minutes before assembling the sandwich.
Assembling the Sandwiches
- While the chicken is resting, slice the brioche buns and lightly toast them on the grill.
- To assemble the sandwiches, spread a generous amount of garlic aioli on the bottom half of each toasted bun. Place a grilled chicken breast on each bun.
- Add avocado slices on top of the chicken. Place a couple of tomato slices on each sandwich. Add a few lettuce leaves for freshness. Lay two slices of crispy bacon on each sandwich. If you like pickles, add a couple of slices.
- To finish the sandwich, drizzle hot honey over the top. Adjust the amount based on your spice preference. Place the top bun on each sandwich.
- Serve the ultimate grilled chicken sandwiches immediately while the buns are still warm and the flavors are fresh.
Notes
- Make sure to preheat the grill before adding the chicken. This helps to sear the outside of the chicken quickly, locking in moisture and flavor.
- Use chicken breasts that are of similar thickness to help it cook evenly and prevents dry spots. You can pound the thicker parts slightly with a meat mallet to create a more even surface.
- Don’t be shy with the seasoning! Season the chicken liberally with garlic powder, paprika, and salt, ensuring every part is coated for maximum flavor.
- To ensure your chicken is cooked through but still juicy, use a meat thermometer to check the internal temperature. Chicken should reach 165°F (74°C) in the thickest part.
- Allow the grilled chicken to rest for a few minutes after cooking. This helps redistribute the juices, resulting in juicier meat when you bite into your sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these and they were delicious and full of flavor. Keeping these in the rotation. And I am picky about what makes it in to my menu rotation.
This is such a compliment – especially from someone picky about what makes it into the regular rotation! That’s exactly the kind of recipe I hope to create: simple, flavorful, and worthy of making again and again. I’m so happy you loved the grilled chicken sandwiches.
The absolute best chicken sandwich I have ever eaten😋😋😋Elena, you never disappoint😘
Yay! SO happy you loved this recipe.
Okay, I’ve made this twice … once for my partner and me and the second time for company(given that they were SO delicious!).
Not sure what the magic is but the combination of flavours is amazing. Looks simple, sounds easy but the taste? Out of this world delicious. Make sure to flatten the chicken first (you also will make your meat go farther). Highly recommend.
PS. Goes amazing with frozen lemon bars for dessert (or apple cake!)
YAY! I’m glad you loved this yummy sandwich. I agree, it goes well with either of our other desserts.
Wow! A grilled chicken sandwich that will become a family favorite!