My Favorite Grilled Chicken Sandwich
A simple Dijon marinade makes this grilled chicken sandwich tender and full of flavor.
recipesbynani.comThere is nothing quite like a juicy chicken sandwich on a warm summer evening. I love using this specific marinade because it keeps the chicken moist while adding a little zing that pairs perfectly with toasted buns and fresh greens.
My secret for success is pounding the chicken breasts to an even thickness before marinating. It helps the meat cook quickly and evenly so you never end up with a dry piece of chicken.
🧺 Ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 hamburger buns, split
- 4 tablespoons honey mustard
- Lettuce leaves
- Sliced tomatoes
- Sliced red onion
👩🍳Instructions
- 1
Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet until they are about half an inch thick.
- 2
Whisk together the olive oil, Dijon mustard, lemon juice, oregano, garlic powder, salt, and pepper in a shallow bowl or a zip top bag.
- 3
Add the chicken to the marinade and coat it well. Let it sit in the refrigerator for at least thirty minutes.
- 4
Preheat your grill to medium high heat.
- 5
Place the chicken on the grill and cook for about 4 to 5 minutes per side until the chicken is cooked through and has nice char marks.
- 6
Lightly toast your buns on the grill while the chicken rests for a few minutes.
- 7
Spread honey mustard on the buns and assemble your sandwiches with the chicken, lettuce, tomato, and red onion.
💡 Tips
You can store leftover cooked chicken in an airtight container in the fridge for up to three days. For the best texture, store the buns separately and toast them right before you are ready to serve the sandwiches.
Made this recipe? Let us know how it went.
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