Grilled Chicken Sandwich Recipe
Chicken breast prepared to your liking - grilled or blackened, with lettuce, tomato, onion and pickle.
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Ingredients
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Chicken
Blackening seasoning (optional — for blackened chicken)
Toppings & Bread
Method
Preparation
Pound and brine (optional quick)
If chicken breasts are uneven in thickness, place each between plastic wrap and pound to an even 1/2–3/4-inch thickness with a meat mallet or rolling pin. This ensures even cooking. Pat dry with paper towels.
Combine olive oil, lemon juice, kosher salt, black pepper, garlic powder and smoked paprika in a shallow dish or zip-top bag. If making blackened chicken instead of grilled, add cayenne, onion powder, thyme and oregano to the oil mixture and omit smoked paprika if you prefer. Add chicken and rub to coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.
Grilling or Blackening the Chicken
Grill method
Oil the grill grates lightly. Place chicken breasts on the hot grill. Cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before assembling.
Blackened stovetop method
Add a small amount of oil to the hot skillet. Press the seasoned chicken into the pan and cook without moving 3–4 minutes until a dark crust forms, then flip and cook 3–4 more minutes until internal temperature reaches 165°F (74°C). Reduce heat if crust is scorching. Let rest 5 minutes.
Prepare Toppings & Toast Buns
While chicken rests, slice tomato into 1/4-inch rounds and thinly slice red onion into rings. Tear or rinse lettuce leaves and pat dry.
Spread mayonnaise on both bun cut sides and mustard on one side (or to taste). Heat a skillet over medium heat, add butter and toast buns cut-side down 1–2 minutes until golden. Alternatively, toast on the grill for 1–2 minutes.
Assemble Sandwiches
Place a butter-toasted bun bottom on a plate. Layer lettuce (1–2 leaves), grilled or blackened chicken breast (1 piece per sandwich), 2–3 tomato slices, a few red onion rings, and 4 pickle slices. Spread more mayo or mustard on the top bun if desired, place on sandwich and press lightly.
Cut sandwich in half if desired and serve immediately while chicken is warm.
