These grilled chicken sandwiches are a go-to meal for us all year long!

Marinated chicken breasts are grilled until tender, topped with a quick homemade honey mustard sauce, and finished with our favorite fresh toppings.

Grilled Chicken Sandwich with pickles

Everyone Raves About These Grilled Sandwiches Because…

  • This chicken sandwich recipe is simple to make and great to prepare ahead of time.
  • It’s a quick and fresh meal that is satisfying.
  • The marinade is delicious and makes the chicken tender and juicy.
  • Change it up by adding crisp bacon, cheese, or your favorite fresh toppings like lettuce and tomato.
pouring sauce on chickent to make Grilled Chicken Sandwich

Ingredients For Grilled Chicken Sandwiches

Chicken: Use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe. Pound chicken breasts to an even thickness and if they’re extra large, they can be cut in half.

Marinade: The marinade is made with a light-flavored oil, such as vegetable oil or olive oil. Cider vinegar tenderizes the chicken, while brown sugar helps it caramelize.

Buns: I love either toasted hamburger buns or brioche. If you’re feeling fancy, you can brush the buns with garlic butter before toasting.

Sauce: The sauce is a simple homemade honey mustard style sauce and it’s delicious. You can add any sauce you’d like BBQ sauce or aioli.

ingredients to make a Grilled Chicken Sandwich

How to Make a Grilled Chicken Sandwich

  1. Make the marinade. Pound the chicken. Add to the marinade.
  2. Preheat the grill and cook the chicken (recipe below).
  3. Add the grilled chicken breast to the bun with lettuce, pickles, and slices of tomato or onion. Drizzle with sauce and enjoy.

Serve with sweet potato fries, grilled corn on the cob, or coleslaw.


  • lettuce, tomato slices, red onion
  • honey mustard, aioli, mayo
  • mozzarella, cheddar
top view of open Grilled Chicken Sandwich

Tips for Success

  • Use a meat mallet to pound the chicken to ½-inch thickness.
  • Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.
  • Cook grilled chicken breast just until the chicken reaches 165°F.
  • To broil in the oven, adjust the rack to 4 inches below the broiler. Broil for 5-7 minutes per side.

Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below! 

Grilled Chicken Sandwich with pickles
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Grilled Chicken Sandwich

These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 4 sandwiches
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  • 1 ½ pounds boneless skinless chicken breasts 4 small
  • 4 sesame seed hamburger buns or brioche rolls
  • ¼ cup honey mustard sauce* or mayonnaise
  • lettuce, tomatoes, red onion optional


  • 3 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon salt & pepper each


  • 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 5-6 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.


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.
Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey &  ½ teaspoon garlic powder.
Leftover chicken can be stored for up to 4 days in an airtight container. 
5 from 120 votes

Nutrition Information

Calories: 452 | Carbohydrates: 31g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 823mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg

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
Grilled Chicken Sandwich with a title
Grilled Chicken Sandwich with honey mustard dressing and writing
Grilled Chicken Sandwich with onion , lettuce and tomatoes with writing
grilled chicken on a plate and Grilled Chicken Sandwich with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Terrific Grilled Chicken Sandwhich! Even with substituting Dijon for yellow mustard. Marinated mine for 2 hours.5 stars

  2. Great recipe. very delicious and easy to make. I just mix everything together and put it right in a frying pan on the stove. comes out great every time. honey mustard is good too5 stars

  3. I’m ready to make the marinade and now find that I have NO dijon or regular mustard. I DO have jarred honey mustard sauce, as well as powdered mustard. What can I substitute for the dijon in the marinade?

    1. I haven’t tried it, but I think honey mustard should work just fine. Powdered mustard may be a little bitter. If you try it I would love to hear how it turns out Val!