Name: Grilled Chicken Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 pieces boneless, skinless chicken breasts (Pound slightly if uneven.); 1/4 cup olive oil; 2 tablespoons lemon juice (Fresh preferred.); 2 cloves garlic, minced; 1 teaspoon dried oregano (Can be substituted with thyme or rosemary.); to taste Salt and pepper; 4 pieces sandwich buns; Lettuce, tomato, and other desired toppings (e.g., sliced avocado, red onion, mayo, or tzatziki)

I’ve been making this grilled chicken sandwich for quick weeknight dinners and backyard lunches for years—simple, bright, and endlessly adaptable. It’s essentially juicy lemon-garlic chicken tucked into a toasted bun with crisp lettuce and ripe tomato. Fast to prep, easy to scale for guests, and forgiving if you don’t have a fancy grill. If you enjoy citrus-forward chicken in other dishes, you might also like the tangy comfort of this avgolemono-style chicken soup which uses similar bright flavors.

Why you’ll love this dish

This sandwich hits a lot of everyday needs: it’s quick (30–45 minutes including a short marinade), budget-friendly (four breasts feed a family), and customizable for picky eaters. The simple marinade—olive oil, lemon, garlic, and oregano—adds big flavor without lots of fuss. It’s perfect for weeknight dinners, packable for lunches, and scales easily for summer cookouts.

“A dinner staple—bright lemon, garlicky depth, and the kind of sandwich that disappears first at parties.”

Step-by-step overview

Before you dive in, here’s how the recipe comes together so you know what to expect:

Whisk a quick olive oil–lemon–garlic marinade.
Marinate chicken for at least 30 minutes (longer if you have time).
Preheat a grill to medium-high and grill the breasts 6–7 minutes per side until 165°F.
Toast buns on the grill, rest and slice the chicken, assemble with toppings.

This high-level flow keeps the cooking fast and stress-free. For more grilled-chicken ideas and hearty variations, see this award-winning white chicken chili for inspiration on using leftover chicken in a new way: award-winning white chicken chili.

What you’ll need

4 boneless, skinless chicken breasts (pounded slightly if uneven)
1/4 cup olive oil
2 tablespoons lemon juice (fresh preferred)
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 sandwich buns
Lettuce, tomato, and other desired toppings (e.g., sliced avocado, red onion, mayo, or tzatziki)

Notes and substitutions:

Use boneless thighs if you prefer darker meat—reduce grill time slightly and check temperature.
Swap oregano for thyme or rosemary for a different herb profile.
Greek yogurt mixed with lemon and garlic makes a great alternative sauce if you’d like a creamy topping.

Step-by-step instructions

Make the marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
Marinate the chicken: Place breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate at least 30 minutes (up to 4 hours).
Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates so the chicken releases cleanly.
Grill the chicken: Remove the breasts from the marinade and discard leftover marinade. Place chicken on the hot grill. Grill 6–7 minutes per side, with minimal flipping, until an instant-read thermometer reads 165°F (75°C) at the thickest part.
Toast the buns: During the last minute of grilling, place buns cut-side down on the grill until golden and lightly charred.
Rest and slice: Let chicken rest 5 minutes to retain juices, then slice against the grain if you prefer strips.
Assemble the sandwiches: Spread mayo or sauce on buns, add lettuce and tomato, then top with grilled chicken and any additional toppings.

Best ways to enjoy it

Pair with crisp fries or a light green salad for a classic meal.
Serve on ciabatta or a brioche bun for a richer bite.
Try a bright tzatziki or lemon aioli instead of mayo for extra brightness.
For picnics, slice the chicken and pack toppings separately to keep the buns from getting soggy.

Storage and reheating tips

Refrigerate: Store leftover cooked chicken in an airtight container for up to 3–4 days. Keep buns separate if you plan to re-toast.
Freeze: Cooked, sliced chicken freezes well for up to 3 months—cool completely, wrap tightly, and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheat safely: Reheat slices gently in a skillet over medium heat or in a 350°F oven until warmed through; avoid overcooking to preserve juiciness. Always ensure reheated chicken reaches at least 165°F internally.

Helpful cooking tips

Pound thick chicken breasts to even thickness so they cook evenly.
Don’t over-marinate acidic marinades (lemon) for more than 4 hours; the meat can become mushy.
Use an instant-read thermometer to avoid guesswork—165°F is the safe internal temperature for poultry.
Let the chicken rest after grilling; this keeps juices from running out when you cut it.
If you don’t have a grill, a cast-iron skillet or grill pan over medium-high heat will give good sear marks and flavor—just watch for flare-ups from oil.

For another easy oven-friendly chicken option that uses creamy elements, check this baked cream cheese chicken recipe to borrow ideas for sauces and toppings: baked cream cheese chicken.

Creative twists

Mediterranean: Swap oregano for za’atar, add feta and sliced cucumber, and use pita instead of a bun.
Spicy chipotle: Mix chipotle in adobo into mayo for a smoky kick.
BBQ ranch: Brush the chicken with BBQ sauce during the last minute and serve with ranch and slaw.
Low-carb: Serve chicken over a big salad or inside grilled portobello “buns” for a lighter meal.

Common questions

Q: How long should I marinate the chicken?

A: At least 30 minutes to let the flavors penetrate, but no more than 4 hours with a lemon-based marinade to avoid a mushy texture. Overnight is not recommended with citrus-heavy marinades.

Q: Can I use boneless thighs instead of breasts?

A: Yes—boneless thighs are juicier and more forgiving. Grill 4–6 minutes per side depending on thickness and still aim for 165°F internal temperature.

Q: Is it safe to reuse the marinade as a sauce?

A: Only if you boil it for several minutes to kill bacteria. Safer to discard the used marinade and make a fresh sauce from the same ingredients.

Q: What’s the best way to reheat leftovers without drying them out?

A: Reheat gently in a skillet with a splash of chicken stock or water and cover briefly, or warm in a 325°F oven wrapped in foil. Avoid microwaving on high, which can dry the meat.

Q: Can I make these ahead for a party?

A: Grill the breasts, cool, and slice. Keep chicken chilled and reheat briefly or serve cold sliced on rolls as mini sandwiches—both are crowd-pleasers.

Conclusion

If you want a quick, home-style take on a popular chain sandwich, compare notes with this restaurant version: Grilled Chicken Sandwich | Chick-fil-A. For another home-cook perspective and a similar grilled-chicken idea, this roundup offers useful variations: Grilled Chicken Sandwich – The Jam Jar Kitchen.