20 Delicious Grilled Chicken Sandwich Recipes for Summer BBQs

Oh, the sizzle of chicken on the grill and the smell of summer in the air—there’s nothing quite like a perfectly grilled chicken sandwich! Whether you’re planning a big backyard BBQ or just a quick weeknight dinner, we’ve gathered 20 mouthwatering recipes that will take your sandwich game to the next level. Get ready to fire up the grill and discover your new favorite summer meal!

Classic Grilled Chicken Sandwich with Garlic Aioli

Kick your lunch game up a notch with this crispy, juicy grilled chicken sandwich. Load it with garlicky aioli and fresh toppings for maximum flavor. Get ready to ditch boring sandwiches forever.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Mayonnaise – ½ cup
Garlic cloves – 2, minced
Lemon juice – 1 tbsp
Brioche buns – 4
Lettuce – 4 leaves
Tomato – 1, sliced

Instructions

1. Preheat your grill to 400°F.
2. Pound the chicken breast to ½-inch thickness using a meat mallet.
3. Rub olive oil evenly over both sides of the chicken.
4. Season both sides with salt, black pepper, and garlic powder.
5. Place chicken on the hot grill and close the lid.
6. Grill for 6 minutes without moving to create sear marks.
7. Flip the chicken using tongs and grill for another 6 minutes.
8. Check that the internal temperature reaches 165°F using a meat thermometer.
9. Remove chicken from grill and let rest for 5 minutes.
10. Toast brioche buns on the grill for 1 minute until golden.
11. Mix mayonnaise, minced garlic, and lemon juice in a small bowl.
12. Spread garlic aioli generously on both sides of the toasted buns.
13. Layer lettuce and tomato slices on the bottom bun.
14. Place grilled chicken on top of the vegetables.
15. Close the sandwich with the top bun and press gently.
Don’t underestimate the power of that garlic aioli cutting through the smoky chicken. The crisp lettuce and juicy tomato add fresh crunch to every bite. Serve it with sweet potato fries for the ultimate comfort meal combo.

Spicy Sriracha Grilled Chicken Sandwich

Viral food trends come and go, but this spicy sriracha grilled chicken sandwich is here to stay. Get ready to level up your lunch game with minimal effort and maximum flavor payoff—your taste buds will thank you later.

Ingredients

– Boneless chicken breasts – 2
– Sriracha sauce – ¼ cup
– Mayonnaise – 2 tbsp
– Brioche buns – 4
– Lettuce – 4 leaves
– Tomato – 1, sliced

Instructions

1. Preheat your grill to 400°F.
2. Pound chicken breasts to ½-inch thickness using a meat mallet.
3. Mix sriracha sauce and mayonnaise in a small bowl.
4. Brush half of the sriracha-mayo mixture onto both sides of the chicken breasts.
5. Place chicken on the preheated grill.
6. Grill for 6 minutes.
7. Flip chicken using tongs.
8. Grill for another 6 minutes.
9. Check internal temperature reaches 165°F with a meat thermometer.
10. Remove chicken from grill and let rest for 3 minutes.
11. Toast brioche buns on the grill for 1 minute until golden.
12. Spread remaining sriracha-mayo mixture on the bottom buns.
13. Place one lettuce leaf on each bottom bun.
14. Add one tomato slice on top of each lettuce leaf.
15. Place one grilled chicken breast on each sandwich.
16. Cover with top buns.

Really, the magic happens when that spicy sriracha glaze caramelizes on the grill, creating a slightly charred, sticky-sweet crust. The creamy mayo balances the heat while the toasted brioche bun holds up beautifully against the juicy chicken. Try serving it with crispy sweet potato fries for the ultimate spicy-sweet combo that’ll have everyone asking for your recipe.

Honey Mustard Grilled Chicken Sandwich with Avocado

Nothing beats that sweet-savory combo when hunger strikes. Nail this grilled chicken sandwich in under 30 minutes—your lunch game just leveled up.

Ingredients

– Boneless chicken breast – 1
– Honey – 2 tbsp
– Dijon mustard – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Brioche bun – 1
– Avocado – ½
– Lettuce – 2 leaves
– Tomato – 2 slices

Instructions

1. Preheat your grill or grill pan to 400°F.
2. Pound the chicken breast to ½-inch thickness using a meat mallet for even cooking.
3. Whisk honey, Dijon mustard, olive oil, salt, and black pepper in a bowl.
4. Brush half the honey mustard mixture onto both sides of the chicken.
5. Grill chicken for 6 minutes, then flip.
6. Brush the remaining honey mustard mixture onto the cooked side.
7. Grill for another 6 minutes until internal temperature reaches 165°F.
8. Toast the brioche bun on the grill for 1 minute until golden.
9. Mash the avocado with a fork directly onto the bottom bun to prevent slipping.
10. Layer lettuce and tomato slices over the avocado.
11. Place the grilled chicken on the tomato layer.
12. Top with the bun crown and press gently. Ready to devour the crispy-edged chicken with creamy avocado? The tangy honey mustard glaze soaks into the soft brioche—add pickles for extra crunch or serve with sweet potato fries.

Grilled Chicken Caesar Sandwich with Parmesan Crisps

A grilled chicken Caesar sandwich that will absolutely dominate your lunch game. Forget boring sandwiches—this one packs crispy parmesan wafers and perfectly charred chicken between toasty bread. Get ready for flavor fireworks in every single bite.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Parmesan cheese – ½ cup, shredded
Ciabatta rolls – 4
Romaine lettuce – 2 cups, chopped
Caesar dressing – ¼ cup

Instructions

1. Preheat your grill to 425°F for high-heat cooking.
2. Pound the chicken breast to ½-inch thickness using a meat mallet for even cooking.
3. Brush both sides of the chicken with olive oil using a pastry brush.
4. Season the chicken evenly with garlic powder, salt, and black pepper.
5. Grill the chicken for 6 minutes on the first side until grill marks appear.
6. Flip the chicken and grill for another 6 minutes until internal temperature reaches 165°F.
7. Remove chicken from grill and let rest for 5 minutes before slicing to retain juices.
8. Create parmesan crisps by sprinkling shredded parmesan into 2-inch circles on a parchment-lined baking sheet.
9. Bake parmesan circles at 400°F for 4-5 minutes until golden and bubbly.
10. Immediately transfer parmesan crisps to a cooling rack using a spatula—they’ll harden as they cool.
11. Slice ciabatta rolls in half and toast cut-side down on the grill for 2 minutes until golden.
12. Spread 1 tablespoon of Caesar dressing on the bottom half of each toasted roll.
13. Layer ½ cup chopped romaine lettuce over the dressing on each roll.
14. Place sliced grilled chicken evenly over the lettuce on all four sandwiches.
15. Top each sandwich with 2 parmesan crisps, positioning them to cover the chicken.
16. Place the top half of the ciabatta roll over the parmesan crisps and press gently.

What makes this sandwich extraordinary is the textural symphony—crunchy parmesan wafers shatter against tender chicken while the creamy Caesar dressing ties everything together. Serve it with crispy sweet potato fries for the ultimate lunch combo, or slice diagonally to showcase those beautiful layers for your food photos.

BBQ Ranch Grilled Chicken Sandwich with Crispy Onions

Hate boring chicken sandwiches? This BBQ ranch grilled chicken sandwich with crispy onions will change your lunch game forever. Get ready for smoky, creamy, crunchy perfection in every single bite.

Ingredients

Chicken breasts – 2
BBQ sauce – ½ cup
Ranch dressing – ¼ cup
Brioche buns – 4
Onion – 1 large
Flour – ½ cup
Buttermilk – 1 cup
Vegetable oil – for frying
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Pound chicken breasts to ½-inch thickness using a meat mallet or heavy pan.
2. Season chicken evenly with salt, black pepper, and garlic powder on both sides.
3. Preheat grill to medium-high heat (450°F).
4. Grill chicken for 6 minutes per side until internal temperature reaches 165°F.
5. Brush chicken with BBQ sauce during the last 2 minutes of grilling.
6. Slice onion into ¼-inch thick rings while chicken cooks.
7. Heat 2 inches of vegetable oil in a deep pot to 375°F.
8. Dip onion rings in buttermilk, then coat evenly in flour.
9. Fry onion rings for 3-4 minutes until golden brown and crispy.
10. Drain onions on paper towels to remove excess oil.
11. Toast brioche buns on the grill for 1-2 minutes until lightly golden.
12. Spread 1 tablespoon of ranch dressing on the bottom bun of each sandwich.
13. Place grilled chicken on the dressed bun.
14. Top chicken with crispy onion rings.
15. Add the top bun to complete each sandwich.

Ridiculously satisfying crunch meets smoky-sweet BBQ and cool ranch in every bite. The tender grilled chicken stays juicy against the crispy onion avalanche. Serve these with extra ranch for dipping or pile on pickles for that perfect tangy contrast.

Mediterranean Grilled Chicken Sandwich with Tzatziki

Ready to level up your lunch game? This Mediterranean grilled chicken sandwich brings serious flavor without the fuss. Grab your ingredients and let’s make magic happen.

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Ciabatta rolls – 4
• Tzatziki sauce – ½ cup
• Red onion – ½, sliced thin
• Baby spinach – 2 cups

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Pat the chicken breast completely dry with paper towels for better browning.
3. Brush both sides of the chicken with olive oil.
4. Sprinkle garlic powder, salt, and black pepper evenly over both sides.
5. Place chicken on the hot grill and cook for 6-7 minutes without moving.
6. Flip the chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and drizzle with lemon juice.
8. Let chicken rest for 5 minutes to keep juices inside.
9. Slice chicken against the grain into ½-inch strips.
10. Slice ciabatta rolls in half horizontally.
11. Toast cut sides of rolls on the grill for 1-2 minutes until golden.
12. Spread 2 tablespoons of tzatziki sauce on the bottom half of each roll.
13. Layer baby spinach evenly over the tzatziki.
14. Arrange sliced chicken strips over the spinach.
15. Top with thin red onion slices.
16. Place remaining roll halves on top and press gently.

Zesty lemon and garlic notes shine through the juicy, perfectly grilled chicken. The cool tzatziki and crisp spinach balance each bite beautifully. Serve it with sweet potato fries or wrap it in parchment for an epic picnic sandwich.

Buffalo Grilled Chicken Sandwich with Blue Cheese Slaw

Craving that spicy-savory kick? This buffalo grilled chicken sandwich delivers serious flavor without the fuss. Char-grilled chicken gets dunked in fiery sauce, then piled high with cool blue cheese slaw on a toasted bun.

Ingredients

Chicken breasts – 2
Hot sauce – ½ cup
Butter – 2 tbsp
Blue cheese – ½ cup
Mayonnaise – ¼ cup
Coleslaw mix – 2 cups
Brioche buns – 4
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat grill to 425°F.
2. Pound chicken breasts to ½-inch thickness using a meat mallet.
3. Season chicken with salt, black pepper, and garlic powder.
4. Grill chicken for 6 minutes per side.
5. Melt butter in saucepan over medium heat.
6. Whisk hot sauce into melted butter until combined.
7. Brush buffalo sauce onto both sides of grilled chicken.
8. Return sauced chicken to grill for 1 minute per side.
9. Toast brioche buns on grill for 30 seconds.
10. Combine blue cheese and mayonnaise in mixing bowl.
11. Fold coleslaw mix into blue cheese dressing until coated.
12. Place grilled chicken on bottom bun.
13. Top chicken with blue cheese slaw.
14. Cover with top bun.

Serve immediately while the chicken is still warm and the slaw stays crisp. The creamy blue cheese slaw perfectly balances the spicy buffalo kick, while the toasted brioche bun holds everything together without getting soggy. Stack an extra chicken breast for double-decker satisfaction.

Grilled Chicken Pesto Sandwich with Sun-Dried Tomatoes

Drop everything and meet your new lunch obsession. This grilled chicken pesto sandwich with sun-dried tomatoes delivers restaurant-quality flavor in minutes. Get ready to level up your sandwich game.

Ingredients

• Chicken breast – 1 large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Ciabatta bread – 4 slices
• Basil pesto – ¼ cup
• Sun-dried tomatoes – ⅓ cup
• Mozzarella cheese – 4 slices

Instructions

1. Preheat your grill or grill pan to 400°F.
2. Brush the chicken breast with 1 tablespoon of olive oil.
3. Sprinkle the chicken evenly with salt and black pepper on both sides.
4. Place the chicken on the hot grill and cook for 6 minutes.
5. Flip the chicken using tongs and cook for another 6 minutes.
6. Check that the internal temperature reaches 165°F using a meat thermometer.
7. Remove the chicken from the grill and let it rest for 3 minutes.
8. Slice the rested chicken against the grain into ½-inch thick pieces.
9. Brush the ciabatta slices with the remaining 1 tablespoon of olive oil.
10. Toast the bread on the grill for 1-2 minutes per side until golden grill marks appear.
11. Spread 1 tablespoon of basil pesto on each of the two bottom bread slices.
12. Layer the sliced grilled chicken evenly over the pesto.
13. Arrange the sun-dried tomatoes in a single layer over the chicken.
14. Place 2 slices of mozzarella cheese on top of the tomatoes on each sandwich.
15. Add the top bread slices and press down gently.
16. Return the assembled sandwiches to the grill and press with a spatula for 1 minute to melt the cheese.

Vibrant pesto and tangy sun-dried tomatoes cut through the smoky grilled chicken, while melted mozzarella brings everything together in gooey perfection. The ciabatta provides a satisfying crunch that holds up to the juicy fillings without getting soggy. Serve it warm with a side of crispy sweet potato fries for the ultimate lunch experience.

Jalapeño Lime Grilled Chicken Sandwich with Cilantro Mayo

Kick your lunch game into high gear with this flavor-packed grilled chicken sandwich. Fire up those jalapeño-lime vibes and get ready for the most craveable handheld meal of your week. This sandwich delivers serious heat with cooling cilantro mayo to balance every bite.

Ingredients

Chicken breasts – 2
Jalapeños – 2
Limes – 2
Mayonnaise – ½ cup
Cilantro – ¼ cup
Brioche buns – 4
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

1. Slice 2 jalapeños lengthwise and remove seeds for milder heat.
2. Juice 2 limes into a medium bowl.
3. Add sliced jalapeños, 1 tsp salt, and ½ tsp black pepper to the lime juice.
4. Place 2 chicken breasts in the marinade, ensuring complete coverage.
5. Marinate chicken at room temperature for 20 minutes for faster flavor absorption.
6. Preheat grill to 400°F while chicken marinates.
7. Chop ¼ cup cilantro leaves, avoiding stems for smoother mayo.
8. Combine ½ cup mayonnaise with chopped cilantro in small bowl.
9. Brush grill grates with 1 tbsp olive oil to prevent sticking.
10. Place marinated chicken breasts on hot grill.
11. Grill chicken for 6 minutes, then flip with tongs.
12. Cook second side for 6 minutes until internal temperature reaches 165°F.
13. Lightly toast 4 brioche buns on grill for 1 minute until golden.
14. Remove chicken from grill and let rest 3 minutes for juicier meat.
15. Slice grilled chicken against the grain for tender bites.
16. Spread cilantro mayo on both sides of toasted buns.
17. Layer sliced chicken on bottom buns.
18. Drizzle remaining 1 tbsp olive oil over chicken for extra richness.
19. Close sandwiches with top buns and press gently.
Enjoy that perfect char-kissed chicken with zesty lime cutting through the spicy jalapeño kick. The creamy cilantro mayo cools each bite while the buttery brioche holds everything together beautifully. Serve these warm with crispy sweet potato fries or slice into quarters for perfect party appetizers.

Grilled Chicken Caprese Sandwich with Balsamic Glaze

Zap your lunch routine with this flavor-packed grilled chicken Caprese. Stack juicy chicken, fresh mozzarella, and basil between crispy bread with a sweet-tangy balsamic glaze. It’s a restaurant-worthy sandwich ready in minutes.

Ingredients

Chicken breast – 1 large
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Ciabatta bread – 4 slices
Fresh mozzarella – 4 oz
Tomato – 1 large
Fresh basil – ¼ cup
Balsamic glaze – 2 tbsp

Instructions

1. Pound the chicken breast to ½-inch thickness using a meat mallet for even cooking.
2. Brush both sides of chicken with 1 tbsp olive oil.
3. Season chicken evenly with salt and black pepper.
4. Preheat grill or grill pan to 400°F.
5. Grill chicken for 6 minutes until grill marks appear.
6. Flip chicken and grill another 6 minutes until internal temperature reaches 165°F.
7. Remove chicken and let rest 3 minutes before slicing.
8. Brush ciabatta slices with remaining 1 tbsp olive oil.
9. Toast bread on grill 2 minutes per side until golden and crisp.
10. Slice tomato into ¼-inch thick rounds.
11. Slice fresh mozzarella into ¼-inch thick pieces.
12. Stack chicken slices on bottom bread piece.
13. Layer tomato rounds over chicken.
14. Arrange mozzarella slices over tomatoes.
15. Top with fresh basil leaves.
16. Drizzle 1 tbsp balsamic glaze over filling.
17. Place top bread piece and press gently.
18. Cut sandwich diagonally and serve immediately.

Absolutely crave-worthy with melty mozzarella clinging to juicy chicken against the crisp ciabatta. The sweet balsamic cuts through the richness while fresh basil adds that garden-fresh pop. Serve it with sweet potato fries for the ultimate lunch combo that’s both elegant and satisfying.

Teriyaki Pineapple Grilled Chicken Sandwich

Drop everything you’re doing. This teriyaki pineapple grilled chicken sandwich is about to become your new summer obsession. Fire up that grill and get ready for flavor fireworks.

Ingredients

• Chicken breasts – 2
• Teriyaki sauce – ½ cup
• Pineapple slices – 4
• Brioche buns – 4
• Mayonnaise – ¼ cup
• Red onion – ½, sliced
• Butter – 2 tbsp

Instructions

1. Marinate chicken breasts in teriyaki sauce for 30 minutes in the refrigerator.
2. Preheat grill to 400°F and brush grates with oil to prevent sticking.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
4. Grill pineapple slices for 2-3 minutes per side until caramelized with grill marks.
5. Toast brioche buns on the grill for 1 minute until golden brown.
6. Spread mayonnaise on both sides of each toasted bun.
7. Place grilled chicken on bottom bun.
8. Top chicken with grilled pineapple slice.
9. Add sliced red onion on top of pineapple.
10. Close sandwich with top bun and press gently.

The sweet caramelized pineapple cuts through the savory teriyaki glaze perfectly, while the toasted brioche holds up to the juicy chicken without getting soggy. Try serving these with sweet potato fries for the ultimate sweet-and-savory combo that’ll have everyone asking for seconds.

Chipotle Grilled Chicken Sandwich with Mango Salsa

You’re about to make a sandwich that’ll blow your mind—grilled chicken meets sweet mango salsa in a flavor explosion. Grab your ingredients and let’s get cooking.

Ingredients

– Chicken breast – 1 lb
– Chipotle powder – 1 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Mango – 1, diced
– Red onion – ¼ cup, finely chopped
– Cilantro – 2 tbsp, chopped
– Lime juice – 2 tbsp
– Burger buns – 4

Instructions

1. Pat the chicken breast dry with paper towels.
2. Rub the chicken with olive oil, chipotle powder, and salt.
3. Preheat a grill or grill pan to 400°F.
4. Place the chicken on the grill and cook for 6 minutes.
5. Flip the chicken and cook for another 6 minutes.
6. Check the internal temperature with a meat thermometer—it should read 165°F.
7. Remove the chicken from the grill and let it rest for 5 minutes.
8. While the chicken rests, dice the mango into ¼-inch pieces.
9. Finely chop the red onion.
10. Chop the cilantro.
11. Combine the mango, red onion, cilantro, and lime juice in a bowl.
12. Mix the salsa gently to avoid mashing the mango.
13. Slice the grilled chicken against the grain into ½-inch strips.
14. Toast the burger buns on the grill for 1–2 minutes until golden.
15. Place the sliced chicken on the bottom bun.
16. Top the chicken with 2–3 tablespoons of mango salsa.
17. Cover with the top bun and serve immediately.

Outrageously juicy chicken pairs with the sweet-spicy salsa for a crunchy, tender bite. Serve it with crispy sweet potato fries or stuff leftovers into a wrap for lunch tomorrow—it’s a game-changer.

Grilled Chicken BLT Sandwich with Chipotle Mayo

Rethink everything you know about basic sandwiches. This grilled chicken BLT with chipotle mayo delivers smoky, spicy, and savory flavors in every single bite—perfect for lunch, dinner, or your next craving fix.

Ingredients

Chicken breast – 1
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp
Bacon – 4 slices
Bread – 4 slices
Mayonnaise – ¼ cup
Chipotle peppers in adobo – 2 tbsp
Lettuce – 2 leaves
Tomato – 4 slices

Instructions

1. Season the chicken breast evenly with salt and black pepper on both sides.
2. Heat olive oil in a grill pan over medium-high heat until shimmering.
3. Place the chicken breast in the pan and cook for 6-7 minutes without moving it to develop grill marks.
4. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
5. Remove the chicken from the pan and let it rest for 5 minutes before slicing.
6. Cook the bacon in the same pan over medium heat for 4-5 minutes per side until crispy.
7. Transfer the bacon to a paper towel-lined plate to drain excess grease.
8. Toast the bread slices in the pan for 1-2 minutes per side until golden brown.
9. Mix the mayonnaise and chipotle peppers in a small bowl until fully combined.
10. Spread the chipotle mayo evenly on all four toasted bread slices.
11. Layer two bread slices with lettuce, tomato slices, and crispy bacon.
12. Arrange the sliced grilled chicken evenly over the bacon.
13. Top with the remaining bread slices, mayo-side down.
14. Cut each sandwich diagonally and serve immediately.

Make this sandwich your new go-to—the juicy chicken and crispy bacon contrast beautifully with the cool lettuce and spicy mayo. Try serving it with sweet potato fries or a simple side salad for a complete meal that never disappoints.

Greek Yogurt Marinated Grilled Chicken Sandwich

Nailing that perfect lunch just got easier. This Greek yogurt marinated grilled chicken sandwich delivers juicy flavor in minutes—no fancy skills required. Grab your ingredients and let’s fire up the grill.

Ingredients

Plain Greek yogurt – ½ cup
Boneless chicken breasts – 2
Garlic cloves – 2
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Brioche buns – 4
Lettuce leaves – 4
Tomato – 1

Instructions

1. Mince 2 garlic cloves finely.
2. Combine ½ cup Greek yogurt, minced garlic, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper in a bowl.
3. Add 2 chicken breasts to the marinade, coating thoroughly.
4. Cover the bowl and refrigerate for at least 30 minutes (tip: marinate overnight for deeper flavor).
5. Preheat your grill to medium-high heat (400°F).
6. Remove chicken from marinade, shaking off excess.
7. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
8. Rest chicken on a cutting board for 5 minutes (tip: resting keeps juices locked in).
9. Slice chicken against the grain into ½-inch strips.
10. Toast 4 brioche buns on the grill for 1 minute until golden.
11. Slice 1 tomato into ¼-inch rounds.
12. Layer 1 lettuce leaf and 2 tomato slices on each bun bottom.
13. Divide chicken slices evenly among the buns.
14. Press bun tops gently to secure (tip: wrap sandwiches in parchment for easy handling).

Outrageously tender chicken meets cool, crisp veggies in every bite. The yogurt marinade creates a subtle tang that pairs perfectly with the buttery brioche. Serve these warm with sweet potato fries or slice them diagonally for Instagram-worthy presentation.

Grilled Chicken Sandwich with Caramelized Onions and Swiss Cheese

Viral-worthy grilled chicken sandwich alert! This flavor-packed creation combines juicy chicken, sweet caramelized onions, and melty Swiss cheese between perfectly toasted buns. Seriously satisfying and ridiculously easy to make at home.

Ingredients

Chicken breast – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Yellow onion – 1 large
Butter – 2 tbsp
Swiss cheese – 4 slices
Brioche buns – 4
Mayonnaise – ¼ cup

Instructions

1. Pound chicken breast to ½-inch thickness using a meat mallet.
2. Season both sides of chicken with salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F).
4. Cook chicken for 6 minutes per side until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest for 5 minutes.
6. Slice onion into ¼-inch thick rings while chicken rests.
7. Melt butter in the same skillet over medium-low heat.
8. Add sliced onions and cook for 20 minutes, stirring every 5 minutes until golden brown.
9. Toast brioche buns in a dry skillet for 2 minutes per side until lightly browned.
10. Spread 1 tbsp mayonnaise on the bottom half of each toasted bun.
11. Place one cooked chicken breast on each bottom bun.
12. Top each chicken breast with ¼ of the caramelized onions.
13. Add one slice of Swiss cheese on top of the onions.
14. Cover with top bun and press down gently.

Melted Swiss cheese drips into every nook while the caramelized onions add sweet depth. The crispy bun gives way to tender, perfectly seasoned chicken. Serve with crispy sweet potato fries or a simple side salad for the ultimate lunch experience.

Smoky Paprika Grilled Chicken Sandwich with Avocado Spread

Tired of basic chicken sandwiches? Transform your lunch game with this smoky, creamy masterpiece. Fire up that grill and get ready for flavor fireworks.

Ingredients

Chicken breasts – 2

Smoked paprika – 2 tsp

Garlic powder – 1 tsp

Olive oil – 2 tbsp

Salt – 1 tsp

Brioche buns – 2

Avocado – 1

Lime juice – 1 tbsp

Red onion – ¼ cup sliced

Instructions

1. Preheat your grill to 400°F for even cooking.
2. Pat chicken breasts completely dry with paper towels for better searing.
3. Rub chicken with olive oil, smoked paprika, garlic powder, and salt.
4. Grill chicken for 6 minutes per side until internal temperature reaches 165°F.
5. Toast brioche buns on the grill for 1 minute until golden brown.
6. Mash avocado with lime juice until smooth but slightly chunky.
7. Spread avocado mixture on both sides of toasted buns.
8. Place grilled chicken on bottom bun.
9. Top with sliced red onion for crunch.
10. Close sandwich and press gently to meld flavors.

Rest that beautiful sandwich for 2 minutes before slicing. The smoky paprika creates a gorgeous crust against the cool avocado spread. Serve with sweet potato fries for the ultimate crispy-creamy combo.

Grilled Chicken Sandwich with Bacon and Guacamole

Elevate your lunch game with this flavor-packed grilled chicken sandwich. Every bite delivers smoky bacon, creamy guacamole, and perfectly seasoned chicken between toasted brioche. Get ready to make your taste buds dance.

Ingredients

Chicken breast – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Olive oil – 2 tbsp
Bacon – 4 slices
Avocado – 1 large
Lime juice – 1 tbsp
Red onion – 2 tbsp, diced
Brioche buns – 2

Instructions

1. Pat the chicken breast completely dry with paper towels.
2. Season both sides of the chicken with salt, black pepper, and garlic powder.
3. Preheat your grill or grill pan to 400°F.
4. Brush the grill grates with 1 tablespoon of olive oil.
5. Place the chicken breast on the hot grill.
6. Grill for 6-7 minutes without moving to develop grill marks.
7. Flip the chicken using tongs.
8. Grill for another 6-7 minutes until internal temperature reaches 165°F.
9. Remove chicken from grill and let rest for 5 minutes.
10. While chicken rests, cook bacon in a skillet over medium heat for 4-5 minutes per side until crispy.
11. Transfer bacon to paper towel-lined plate to drain.
12. Slice the avocado in half and remove the pit.
13. Scoop avocado flesh into a small bowl.
14. Add lime juice and diced red onion to the bowl.
15. Mash the mixture with a fork until creamy but slightly chunky.
16. Cut the brioche buns in half horizontally.
17. Toast the buns cut-side down on the grill for 1-2 minutes until golden.
18. Slice the rested chicken breast against the grain into ½-inch thick pieces.
19. Spread guacamole evenly on the bottom bun halves.
20. Layer sliced chicken over the guacamole.
21. Top with two crispy bacon slices per sandwich.
22. Cover with top bun halves.

Zesty lime cuts through the rich avocado, while crispy bacon adds smoky crunch against the juicy grilled chicken. Serve these immediately with sweet potato fries or slice them in half diagonally for easier handling—the creamy guacamole might try to escape, but that’s part of the fun.

Lemon Herb Grilled Chicken Sandwich with Arugula

Let’s transform basic chicken into your new lunch obsession. Load juicy grilled chicken with zesty lemon and fresh herbs, then stack it high with peppery arugula between toasty buns. This sandwich delivers serious flavor in every single bite.

Ingredients

– Boneless chicken breasts – 2
– Olive oil – 2 tbsp
– Lemon juice – 3 tbsp
– Fresh rosemary – 1 tbsp
– Fresh thyme – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Burger buns – 4
– Arugula – 2 cups

Instructions

1. Pound chicken breasts to ½-inch thickness using a meat mallet.
2. Whisk olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper in a bowl.
3. Place chicken in a resealable bag and pour marinade over it.
4. Seal the bag and refrigerate for exactly 30 minutes.
5. Preheat grill to 400°F while chicken marinates.
6. Remove chicken from marinade and discard excess liquid.
7. Grill chicken for 6 minutes per side until internal temperature reaches 165°F.
8. Toast burger buns on the grill for 1 minute until golden brown.
9. Place grilled chicken on bottom buns.
10. Top each chicken breast with ½ cup fresh arugula.
11. Cover with top buns and serve immediately.
That crispy grilled exterior gives way to incredibly tender, herb-infused chicken that pairs perfectly with the peppery arugula crunch. Try slicing it diagonally for maximum Instagram appeal, or add a swipe of garlic aioli for extra creaminess.

Grilled Chicken Sandwich with Peanut Sauce and Pickled Veggies

A grilled chicken sandwich that’s about to become your new obsession. This flavor-packed creation combines smoky grilled chicken with creamy peanut sauce and tangy pickled veggies for the ultimate lunch upgrade. Get ready to level up your sandwich game in under 30 minutes.

Ingredients

Chicken breast – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Rice vinegar – ½ cup
Sugar – ¼ cup
Carrots – 2 medium
Cucumber – 1 medium
Red onion – ½ small
Creamy peanut butter – ½ cup
Soy sauce – 2 tbsp
Lime juice – 2 tbsp
Sriracha – 1 tbsp
Brioche buns – 4
Cilantro – ¼ cup

Instructions

1. Slice carrots, cucumber, and red onion into thin matchsticks.
2. Combine rice vinegar and sugar in a bowl, stirring until sugar dissolves completely.
3. Add sliced vegetables to the vinegar mixture, pressing them down to submerge.
4. Let vegetables pickle for 20 minutes while preparing other components.
5. Pound chicken breast to ½-inch thickness using a meat mallet for even cooking.
6. Season both sides of chicken with salt and black pepper.
7. Preheat grill or grill pan to 425°F for optimal searing.
8. Brush chicken with olive oil and place on hot grill.
9. Grill chicken for 6 minutes, then flip and grill for another 6 minutes.
10. Check internal temperature reaches 165°F using a meat thermometer.
11. Remove chicken from grill and let rest for 5 minutes to retain juices.
12. Whisk together peanut butter, soy sauce, lime juice, and sriracha in a bowl.
13. Add 2 tablespoons of warm water to thin the sauce to pourable consistency.
14. Toast brioche buns on the grill for 1-2 minutes until golden brown.
15. Drain pickled vegetables and squeeze out excess liquid.
16. Slice grilled chicken against the grain into ½-inch strips.
17. Spread peanut sauce on both sides of toasted buns.
18. Layer chicken strips on bottom bun.
19. Top with pickled vegetables and fresh cilantro leaves.
20. Close sandwich and press down gently.

Mouthwatering textures collide in every bite—tender grilled chicken meets crunchy pickled veggies, all wrapped in that creamy, spicy peanut sauce. Serve it with sweet potato fries for the perfect salty-sweet combo, or chop leftovers for an epic salad tomorrow.

Garlic Butter Grilled Chicken Sandwich with Provolone

Unlock your new lunch obsession with this garlic butter grilled chicken sandwich. Sear juicy chicken breasts in sizzling garlic butter, then melt provolone over top for maximum flavor. Stack it all on a toasted brioche bun for the ultimate handheld meal.

Ingredients

Chicken breasts – 2
Garlic – 4 cloves
Butter – 4 tbsp
Provolone cheese – 4 slices
Brioche buns – 4
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pound chicken breasts to ½-inch thickness using a meat mallet or heavy pan.
2. Season both sides of chicken with salt and black pepper.
3. Mince garlic cloves finely.
4. Melt butter in a skillet over medium-high heat until bubbling.
5. Add minced garlic to butter and cook for 1 minute until fragrant.
6. Place chicken breasts in skillet and cook for 6 minutes without moving.
7. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
8. Place 1 slice provolone cheese on each chicken breast during the last minute of cooking.
9. Cover skillet with a lid to melt cheese completely.
10. Toast brioche buns in a dry skillet for 2 minutes until golden brown.
11. Remove chicken from skillet and let rest for 3 minutes before assembling.
12. Place cheesy chicken on bottom buns and top with remaining bun halves.

Buttery, garlicky chicken gets perfectly crisp-edged from the high-heat sear while staying remarkably juicy inside. The melted provolone creates a creamy blanket that soaks into the toasted brioche, making each bite a perfect balance of crunch and tenderness. Serve it alongside crispy sweet potato fries or chop the leftovers for next-day salad toppings.

Summary

Craving summer flavor? These 20 grilled chicken sandwich recipes are your ticket to BBQ bliss. From classic to creative, there’s a perfect sandwich waiting for you. Fire up the grill, try a new recipe, and let us know your favorite in the comments below! Don’t forget to share these delicious ideas with your friends on Pinterest.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.