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    🏠Home » Recipes » Chicken Breast Recipes

    30 Minute Grilled Chicken Sandwiches

    Oct 15, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    3.43 from 7 votes

    An easy grilling that will leave them raving. Good for a weekend family or company lunch or a weeknight. Just follow these easy step by step photo instructions.

    grilled chicken sandwich on blue plate

    Table of Contents
    • 🐓The Chicken
    • ♨️The Grill
    • 👨‍🍳The Seasoning
    • 🧂Brining
    • 📖Grilled Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Here is a secret here that many already know. The secret is to grill skinless boneless chicken breasts well is thinner uniform pieces.

    That is not what you get at your local supermarket. Those suckers can be huge and thick. You can't cook it well, and it won't do in a sandwich.

    My Rating

    My rating system. Great 5 out of 5

    This will be the go-to recipe for Saturday lunches.

    🐓The Chicken

    These are just a weekend family chicken sandwich recipe. I use skinless boneless chicken breasts but skinless boneless thighs would work, also. If you use thighs, cook to an internal temperature of 180.

    Of course, trimmed and patted dry. See Chicken: To Rinse or Not To Rinse? for a detailed discussion about not rinsing.

    The size will determine what you do with them.

    • If about 8 ounces, then a little flatten with a meat mallet is enough, just even out the thickness some.
    • If bigger, the filet into cutlets as I show below. They will be a little thinner and cook faster.

    ♨️The Grill

    The grill surface temperature needs to be about 450 give or take a little. That is about medium or a bit more on most gas grills. See A Beginners Guide to Grill Temperature on a Gas Grill if you need help with this.

    A little under is ok, but a lot over is not and will make hockey pucks.

    👨‍🍳The Seasoning

    Just salt and pepper is fine if that is what you want. I usually use my All Purpose Seasoning: 7:2:1 and 7:2:2. Sometimes I use Homemade Blackened Seasoning (see picture above.) Or use the seasoning your family enjoys.

    🧂Brining

    While it is always good to brine chicken for moisture, this is a quick recipes and I don't bother. If you do, then do not add more salt during the seasoning.

    📖Grilled Chicken Recipes

    How to Grill Chicken Breasts on a Gas Grill

    Grilled Chicken Tenders

    Grilled Chicken Drumsticks – The Art of Drummies

    Easy Grilled Chicken Thighs

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Clean and oil grill grates

    Clean, oil, and preheat grill to about 450° surface temperature.

    cutting chicken into cutlets

    Pat dry chick breast. Trim off any fat and bone. Cut any huge chicken breasts into fillets. A smaller breast can be evened out in thickness with a meat mallet.

    seasoning to your taste

    Season to your taste. Just salt and pepper is fine. I use my 7:2:2 seasoning and some times my  Homemade Blackened Seasoning.

    chicken on grill grates.

    Place over direct heat on the preheated grill with 450° surface temperature.

    edges turning white

    After about 4-5 minutes, flip the chicken. See the edged turning white. That is your clue that it is time to turn the chicken. Flip every 4-5 minutes.

    cutting chicken into cutlets

    Cook until an internal temp of 165°. The thinnest breasts were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes. COOKING TIME WILL VARY.

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    📖Recipe

    grilled chicken sandwich on blue plate

    30 Minute Grilled Chicken Sandwiches

    From Dan Mikesell AKA DrDan
    An easy grilling that will leave them raving. Good for a weekend family or company lunch or a weeknight. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    3.43 from 7 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts
    • Salt and Pepper to Taste - 7:2:2 seasoning or Blackening Seasoning

    Instructions

    • Clean, oil, and preheat grill to about 450° surface temperature.
    • Pat dry chick breast. Trim off any fat and bone. Cut any huge chicken breasts into fillets. A smaller breast can be evened out in thickness with a meat mallet.
    • Season to your taste. Just salt and pepper is fine. I use my 7:2:2 seasoning and some times my Homemade Blackened Seasoning.
    • Place over direct heat on the preheated grill with 450° surface temperature.
    • After about 4-5 minutes, flip the chicken. When you see the edged turning white. That is your clue that it is time to turn the chicken. Flip every 4-5 minutes.
    • Cook until an internal temp of 165°. The thinnest breasts were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes. COOKING TIME WILL VARY.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. If small chicken breasts, then just even out the thickness a bit. Otherwise, make cutlets.
    2. Skinless boneless thighs would work, also. If you use thighs, cook to an internal temperature of 180°.
    3. Please get the grill surface temperature correct, or you can end up with hockey pucks.
    4. Season to your taste. I generally use 7:2:2 seasoning or blackening seasoning.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 129 kcal (6%) | Protein : 24 g (48%) | Fat : 3 g (5%) | Saturated Fat : 1 g (5%) | Cholesterol : 72 mg (24%) | Sodium : 422 mg (18%) | Potassium : 418 mg (12%) | Vitamin A : 34 IU (1%) | Vitamin C : 1 mg (1%) | Calcium : 6 mg (1%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published September 5, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    « Healthy Crock Pot Chicken Vegetable Soup
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    Reader Interactions

    Comments

    1. Gabe

      September 07, 2018 at 9:27 pm

      Thanks so much for sharing this! It was exactly what I was looking for!

      Reply
    2. Sam Mormino

      October 19, 2015 at 6:54 am

      5 stars
      We did the oven baked chicken legs, they came out great.

      Reply
    3. Chris

      September 11, 2011 at 6:27 am

      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.

      Reply
    4. Inspired by eRecipeCards

      September 06, 2011 at 9:49 am

      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!

      Reply

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