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A Grilled Chicken Sandwich is the easy summer dinner my whole family asks for on repeat, with juicy mustard marinated chicken, a creamy mustard sauce, and all the crisp fixings piled on a soft roll. I started making these on *warm Friday nights* when firing up the grill felt better than turning on the oven, and the girls have claimed them as their own. They are right up there with our Chick Fil A grilled chicken club.
The double dose of mustard, once in the marinade and once in the sauce, is what makes these taste like so much more than plain grilled chicken on bread.
Grilled Chicken Sandwich Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 8 hours 30 minutes with marinating
- 🍽️ Serving: 4 sandwiches
- ⚡ Calories: 699kcal
- 🌶️ Flavor Profile: Tangy mustard, smoky grill char, and creamy, savory richness
- ✋ Difficulty: Easy, about as simple as our grilled key lime chicken wings
Quick Answer
Marinate chicken breasts in a tangy mustard, brown sugar, and vinegar mixture, then grill them until juicy and charred. Whisk up a quick creamy mustard sauce, spread it on toasted rolls, and pile on the grilled chicken with lettuce, tomato, and red onion for a sandwich that beats takeout.
Jump to:
- Grilled Chicken Sandwich Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Grilled Chicken Sandwich
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Grilled Chicken Sandwich FAQs
- Other Recommended Chicken Recipes
- Mustard Grilled Chicken Sandwiches
Why This Recipe Works
Click to see the technique science
- The mustard marinade does double duty. Brown sugar, vinegar, lemon, and two kinds of mustard tenderize the chicken and build deep, tangy flavor while the grill adds smoky char.
- Thin chicken cooks fast and even. Using small breasts or slicing large ones in half means quick, even grilling with no dry edges or raw centers.
- The creamy mustard sauce ties it together. A simple mayo and mustard sauce adds richness and a second hit of tang that makes every bite taste finished.
- A little brown sugar helps it caramelize. The sugar in the marinade gives the chicken those beautiful grill marks and a touch of sweet to balance the tang.
- It is built for make ahead meals. The chicken can marinate overnight and the sauce keeps for days, so dinner comes together in minutes when you are ready to eat.
- Everyone builds their own. Set out the toppings and let everyone customize, which makes this a stress free crowd pleaser for cookouts.
Why You’ll Love This Recipe
- It tastes like a restaurant chicken sandwich but comes off your own grill.
- The make ahead marinade means almost no hands on time at dinner.
- It is a backyard cookout staple, right alongside our BBQ ribs.
Key Ingredients
Simple pantry and fridge staples come together for big flavor. Here is what each one brings.
- Chicken breasts: small breasts or large ones sliced thin grill quickly and stay juicy.
- Whole grain and yellow mustard: the tangy backbone of both the marinade and the creamy sauce.
- Brown sugar: balances the tang and helps the chicken caramelize on the grill.
- Mayonnaise: the creamy base of the mustard sauce, much like the one on our pulled pork sandwiches.
- Apple cider vinegar and lemon juice: bright acids that tenderize the chicken and keep the flavor lively.
See recipe card for exact quantities.
Variations and Substitutions
Make this sandwich your own with a few easy swaps.
- Use boneless chicken thighs instead of breasts for an even juicier, more forgiving grill.
- Add a slice of cheese like provolone or pepper jack and melt it right on the grill.
- Pile on pickles, bacon, or avocado for an over the top loaded sandwich.
- No grill? Cook the marinated chicken in a grill pan or cast iron skillet indoors.
- Craving more heat? Try our crispy fried hot honey chicken next.
How to Make Grilled Chicken Sandwich
- Mix the marinade. Whisk together the brown sugar, olive oil, vinegar, lemon juice, both mustards, garlic, salt, and pepper until combined.
- Marinate the chicken. Place the chicken in a zip top bag, pour in the marinade, and massage to coat. Chill at least a few hours or overnight.
- Grill the chicken. Preheat an oiled grill over medium heat. Grill the chicken, flipping halfway, until it reaches 165 degrees and has nice char.
- Whisk the mustard sauce. Combine the mayo, sugar, both mustards, Worcestershire, salt, and pepper in a bowl until smooth and creamy.
- Build the sandwiches. Spread the mustard sauce on toasted rolls and layer on lettuce, tomato, and the grilled chicken.
- Top and serve. Add sliced red onion and a little more sauce on the top bun, then close it up and serve warm.
Recipe Tips & Tricks
- Marinate overnight for the best flavor. Even a few hours helps, but a full overnight soak makes the chicken incredibly tender and flavorful.
- Oil the grates well so the chicken does not stick and you get clean grill marks.
- Use a thermometer. Pull the chicken at 165 degrees so it stays juicy instead of drying out.
- Toast the rolls on the grill for a minute so they hold up to the juicy chicken and sauce.
- Double the sauce and use it as a dip for fries or our air fried baked potatoes.
- Let the chicken rest a few minutes off the grill so the juices stay in the meat.
Serving Ideas and Suggestions
These sandwiches are a full meal on their own, but they love a crunchy, cool side. Serve them with a scoop of creamy macaroni and cheese or a bowl of corn chowder for a comforting cookout plate.
For a lighter spread, pair them with crisp veggies and our air fried baked potatoes. Add a pitcher of lemonade and you have an easy backyard dinner.
Feeding a crowd? Set up a sandwich bar with these alongside our ham and Swiss sliders so there is something for every appetite.
Grilled Chicken Sandwich FAQs
At least a few hours, but overnight is best. The longer the chicken sits in the tangy mustard marinade, the more tender and flavorful it becomes. Do not go past 24 hours, as the acids can start to break down the texture.
Yes. A grill pan or cast iron skillet over medium heat works great. You will still get a nice sear and char, just cook the chicken the same way until it reaches 165 degrees.
This recipe uses a quick creamy mustard sauce made with mayo, two mustards, sugar, and Worcestershire. You can also use ranch, honey mustard, or your favorite spread if you prefer.
Small boneless skinless breasts, or large breasts sliced in half lengthwise, grill quickly and stay juicy. Boneless thighs are a great option too if you want extra moist, forgiving meat.
Keep the grilled chicken in an airtight container in the fridge for up to four days. Reheat gently and build fresh sandwiches so the rolls and toppings stay crisp.
Absolutely. Freeze the chicken right in the marinade for up to three months. Thaw it in the fridge overnight, then grill as directed for an easy make ahead dinner.
For another easy chicken favorite, try our crispy fried hot honey chicken next.
Mustard Grilled Chicken Sandwiches
Ingredients
Mustard Chicken Marinade:
- 4 small chicken breasts (or two large breasts sliced in half lengthwise
- 1/2 Cup brown sugar packed
- ¼ cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons lemon juice fresh squeezed
- 2 Tablespoons whole grain mustard
- 1 Tablespoon Yellow mustard
- 3 garlic cloves minced
- 1 1/2 teaspoons kosher salt
- ½ teaspoon black pepper
Creamy Mustard Sauce:
- 1/2 Cup mayonnaise
- 2 teaspoon granulated sugar
- 1 teaspoon whole grain mustard
- 1 teaspoon Yellow mustard
- 1/2 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Mustard Chicken Marinade:
- Place the chicken in a gallon-sized zip-lock bag, set it aside.
- Mix the brown sugar, olive oil, vinegar, lemon juice, grainy mustard, yellow mustard, garlic, salt, and pepper together in a small bowl.
- Pour the marinade over the chicken. Close the bag and massage marinade into the chicken, making sure it is coated. Place the chicken in the refrigerator for 2-4 hours or overnight.
- Preheat the grill over medium heat, oil the grates. Grill the chicken, flipping halfway through until an internal temperature reaches 165°F degrees, 4-5 minutes per side. Set aside until ready to assemble sandwiches, or serve as is!
Creamy Mustard Sauce:
- Place the mayonnaise, sugar grainy mustard, yellow mustard, Worcestershire sauce, salt, and pepper in a bowl and whisk to combine. Place in the refrigerator until ready to assemble the sandwiches.
Mustard Grilled Chicken Sandwiches:
- Place chicken on sandwich rolls (I used a sweet roll, yum!) and add your favorite toppings. I tossed some shredded lettuce in the creamy mustard sauce, put that on the bottom of the bun.
- Next, sliced tomatoes, chicken, sliced red onion, and more creamy mustard sauce on the underside of the top bun! Serve and enjoy.
Notes
- Buns are not calculated in nutritional value.
- Top with your favorite toppings to really make this sandwich yours.
- You can easily double this recipe to serve more people.
- You will want to marinate the chicken for at least 6-8 hours if not overnight for best flavor results.
- The sauce is optional but it really does make this sandwich.
- White vinegar can be used in place of apple cider vinegar. If you don’t have lemons you can substitute more vinegar.
- Dijon mustard also works in place of either mustard or substitute for all dijon.
Nutrition
Love This Recipe?
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Oh my yum! Gotta love the freshness here. Pinned! Thank you for sharing at Snickerdoodle. Hope to see you again tomorrow.
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!