30 minute Grilled Chicken Sandwiches

30 minute Grilled Chicken Sandwiches from 101 Cooking For Two

An easy grilling that will leave them raving. Good for a weekend company lunch or a weeknight. Very moist and tasty.

Here is a secret in here that many already know. The secret is to grilling skinless boneless chicken breasts well is thinner uniform pieces. That is not what you get for your local supermarket. Those suckers can be huge and thick. You can’t cook it well and it won’t do in a sandwich anyways.

1) I needed to feed five people and wanted leftovers so I cooked a family pack of skinless boneless chicken breasts. In the package there were three of those huge breast and 5 reasonable size ones. I left the normal size ones and cut chicken fillets from the large ones.

2) I used 7:2:2 seasoning (see my post on 7:2:1 for this garlic packed variation).

3) Cook over high heat. The thinner fillets were done in 12-15 minutes while the breast took about 20 minutes to get above 160.

Rating

rating system 5

This will be the go to recipe for Saturday lunches.

preheat and prep grill

Clean oil and preheat grill on high. (This is my new Weber Summit grill. Highly recommended.)

clean and trim chicken

Rinse and pat dry chick breast. Trim of any fat and bone.

cut into fillets

Cut any huge chicken breasts into fillets.

season the chicken

Sprinkle with 7:2:1 or 7:2:2 depending on your garlic desire.

grill over direct heat

Place over high heat.

chicken is ready to flip

After 2-3 minutes flip the chicken. See the edged turning white. That is your clue that it is time to turn the chicken.

Cook until internal temp of 160-165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes.

chicken fillet sandwich
A sorry picture but it is all I have…

30 minute Grilled Chicken Sandwiches
 
Prep time
Cook time
Total time
 
An easy grilling that will leave them raving. Good for a weekend company lunch or a weeknight. Very moist and tasty.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 2 Skinless boneless chicken breast
  • to taste 7:2:1 or 7:2:2 seasoning
Instructions
  1. Clean oil and preheat grill on high.
  2. Rinse and pat dry chick breast. Trim of any fat and bone.
  3. Cut any huge chicken breasts into fillets.
  4. Sprinkle with 7:2:1 or 7:2:2 depending on your garlic desire.
  5. Place over high heat.After 2-3 minutes flip the chicken
  6. Cook until internal temp of 160-165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes.

Last Updated
September 28 2014

(Visited 10 time, 8 visit today)

Comments

  1. says

    Great tips. Sad how often boneless skinless is on sale and the better skin on, bone in version never is.

    Ah well, as you said, as long as you know the limitations of the meat, you can prevail!!!

    Excellent tutorial post!

  2. says

    Big Dan, grillin’ in the rain :) (I noticed the droplets on the grill.)

    Several great tips in this post. I like to butterfly larger breasts. I used to just pound them to an even thickness but sometimes you ended up with a result that was way to big for a sandwich. Filleting or butterflying are the way to go.

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: