An easy weekend Grilled Chicken Sandwich recipe that will leave them raving. Perfect for a weekend family or company lunch or a weeknight.
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😊Why you will love this recipe
- It is a quick and easy family recipe done from start to finish in less than 30 minutes. Just follow these easy step-by-step photo instructions.
- The secret to good results is fileting the chicken breasts into cutlets. They are thinner, so they will cook quicker and more evenly. And are a better serving size for sandwiches
- Season to your taste.
- Try Grilled Pork Tenderloin Sandwiches - Memphis Style if you want another option for an easy lunch.
For other easy grilled chicken, try Grilled Chicken Drumsticks, Grilled Chicken Thighs, Grilled Chicken Breasts, or Grilled Chicken Tenders the kids will love.
👨🍳How to cook grilled chicken for sandwiches
- Clean, oil, and preheat the grill to 450° surface temperature.
- Pat dry chicken breast. Trim off any fat and bone. Cut any large chicken breasts into cutlets. A smaller breast can be evened out in thickness with a meat mallet.
- Season to your taste.
- Place over direct heat and flip when the edge of the chicken is starting to turn white—about 4-5 minutes.
- Continue to flip every 4-5 minutes until an internal temp of 165°. The thinnest breasts were done in 12 minutes. Most are done in 15 minutes, and the thickest whole breast takes about 20 minutes. COOKING TIME WILL VARY.
🐓Ingredients
The Chicken
These are just a weekend family chicken sandwich recipe. Use skinless boneless chicken breasts. If bigger, filet the breast into cutlets as I show below. They will be a little thinner and cook faster and more evenly. If about 8 ounces, then a little flattening with a meat mallet or rolling pin is enough; just even out the thickness some.
Seasoning
Just salt and pepper is acceptable if that is what you want. I usually use my All Purpose Seasoning: 7:2:1 and 7:2:2, which has garlic powder. Sometimes, I use Homemade Blackened Seasoning (see picture above.) A dry rub like BBQ Dry Rub or use the seasoning your family enjoys.
♨️Grill Setup
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.
❓FAQs
No. The splatter of rinsing will increase the risk of food-related illnesses. Please see Chicken... To Rinse or Not To Rinse? for a more complete discussion.
Usually on a hamburger bun with mayo, lettuce, a slice of onion, and tomato. Toss on some cheddar cheese slices and bacon if you have them.
Some good-sided dishes are Grilled French Fries, Grilled Pineapple Slices, and Pineapple Mango Salsa.
Yes, they are low in fat, sodium, and calories. Also, the chicken is low in carbs but not a bun. So unless you add a lot of unhealthy toppings, they fit a healthy diet.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Clean, oil, and preheat the grill to about 450° surface temperature.
Pat dry chick breast. With a sharp knife, trim off any fat and bone, then cut any larger chicken breasts into cutlets. Smaller breasts, 8 oz or less, can be evened out in thickness with a meat mallet or rolling pin.
Season to your taste. Just salt and pepper are fine. I use my 7:2:2 seasoning or Homemade Blackened Seasoning. Use any BBQ sauce near the end of the grilling.
Place over direct heat on the preheated grill.
Place over direct heat and flip when the edge of the chicken cutlet is starting to turn white—about 4-5 minutes.
Flip every 4-5 minutes and 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.
Recipe
Easy Grilled Chicken Sandwiches in 30 Minutes
Ingredients
- 2 skinless boneless chicken breasts
- Salt and Pepper to Taste - 7:2:2 seasoning or Blackening Seasoning
Instructions
- Clean, oil, and preheat the grill to about 450° surface temperature.
- Pat dry chick breast. With a sharp knife, trim off any fat and bone, then cut any larger chicken breasts into cutlets. Smaller breasts, 8 oz or less, can be evened out in thickness with a meat mallet or rolling pin.
- Season to your taste. Just salt and pepper are fine. I use my 7:2:2 seasoning or Homemade Blackened Seasoning. Use any BBQ sauce near the end of the grilling.
- Place over direct heat and flip when the edge of the chicken cutlet is starting to turn white—about 4-5 minutes.
- Flip every 4-5 minutes and 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- If small chicken breasts, then just even out the thickness a bit. Otherwise, make cutlets.
- Please get the grill surface temperature correct, or you can end up with hockey pucks.
- 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
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Originally published September 5, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gabe
Thanks so much for sharing this! It was exactly what I was looking for!
Sam Mormino
We did the oven baked chicken legs, they came out great.
Chris
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.
Inspired by eRecipeCards
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!