Juicy Grilled Chicken Sandwich
A quick and flavorful grilled chicken sandwich marinated in a lemon-garlic sauce, served on toasted buns with fresh toppings.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts Patted dry
- 1/4 cup olive oil
- 2 tablespoons lemon juice Fresh is best
- 2 cloves garlic Minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembling
- 4 pieces sandwich buns Brioche or potato rolls work beautifully
- Lettuce, tomato, and other desired toppings (cheese, pickles, mayo, or avocado)
Instructions
Preparation
- Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a bowl to make the marinade.
- Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (up to 4 hours).
- Preheat the grill to medium-high and oil the grates.
Grilling
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken on the grill and cook for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).
- During the last 1–2 minutes, toast the buns cut-side down until golden.
Assembly
- Let the chicken rest for 3–5 minutes, then slice against the grain.
- Assemble the sandwiches with lettuce, tomato, and your chosen toppings.
Notes
You can swap lemon juice for lime or white wine vinegar, and use bone-in or thigh meat if preferred. Refrigerate leftovers for 3-4 days, store separately from toppings to avoid sogginess.