Grilled Chicken Sandwich Recipe

Pound and prepare chicken

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 3/4 inch. This ensures even cooking.

Make the marinade

In a shallow bowl or resealable bag combine 3 tbs soy sauce, 1 tsp toasted sesame oil, minced garlic, 1 tbs lemon juice, 1 tsp brown sugar or honey, 1 tsp black pepper, and 1/2 tsp kosher salt. Whisk or shake to blend.

Marinate

Add the chicken breasts to the marinade, turning to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor. If refrigerated, bring chicken back to room temperature for 20 minutes before cooking.

Preheat and oil grill/pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Brush or rub 1 tbs vegetable oil on the grill grates or into the skillet to prevent sticking.

Grill the chicken

Remove excess marinade from the chicken (shake off). Place the breasts on the hot grill or skillet. Cook about 4–6 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Timing will vary with thickness. Avoid flipping more than once. If using cheese, add slices on the chicken in the last minute and cover to melt.

Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing. Resting allows juices to redistribute.

Prepare buns

Split the sandwich buns in half. Spread the softened butter evenly on the cut sides. Toast them on the grill or in a skillet cut-side down for 1–2 minutes until golden and crisp. Remove and set aside.

Make the sauce

In a small bowl mix 3 tbs mayonnaise and 1 tsp Dijon mustard. If you like a bit of heat, stir in 1 tsp hot sauce or Sriracha from the optional extras.

Assemble

Spread the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then a slice or two of tomato, and a few thin slices of red onion. Place the rested grilled chicken breast (whole or sliced) on top. Add pickles if using, and top with the other lettuce leaf or additional sauce if desired. Place the top bun and press gently.

Serve immediately while warm. Cut in half if desired.

This recipe contains sesame (toasted sesame oil), soy (soy sauce), and wheat/gluten (buns and soy sauce may contain wheat). Use gluten-free buns and tamari or gluten-free soy sauce to accommodate wheat/gluten sensitivity, and omit sesame oil if avoiding sesame. Adjust ingredients to dietary needs.