Chicken Sandwich

Ingredients

• 425 g (15 oz; 3 breasts)boneless, skinless chicken breasts
• 5 ml (1 teaspoon)garlic salt
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon)onion powder
• 3sandwich buns
• to tastemayonnaise or ranch dressing
• to tastesliced tomatoes
• to tastelettuce
• to tastepickles
• to tasteonions

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high.

2. 2

   Trim the chicken

   Cut away any fatty pieces from the chicken breasts.

3. 3

   Mix the seasoning

   Stir the garlic salt, black pepper and onion powder together in a small bowl.

4. 4

   Season the chicken

   Sprinkle the seasoning mixture over the chicken breasts; you may not need to use all of it.

5. 5

   Grill the chicken

   Cook the chicken on the grill, turning it occasionally, until its internal temperature reaches 74°C (165°F). This takes about 10–12 minutes, depending on the thickness of the breasts.

6. 6

   Build the sandwiches

   Toast the buns on the grill if you like, then add the chicken and your favourite toppings.

What is a grilled chicken sandwich?

A grilled chicken sandwich is a familiar American-style meal built around a chicken breast cooked over direct heat and served in a bun. The toppings can be kept simple or chosen to suit the cook.

This version uses garlic salt, pepper and onion powder for an easy savoury seasoning. Grilling gives the chicken a browned exterior while keeping the assembly quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 36g protein, 31g carbs, 6g fat.

The chicken supplies most of the protein, while the sandwich buns contribute most of the carbohydrates. The dressing is the main optional source of additional fat; use it to taste and add a side of vegetables to balance the meal.

A simple seasoning blend

Garlic salt: This combines savoury garlic flavour with salt, so the recipe needs no separate salt measurement.

Pepper and onion powder: These round out the seasoning with gentle warmth and a savoury note. Mix them evenly before sprinkling so each breast gets a balanced coating.

Getting the chicken ready

Trim: Remove any fatty pieces before seasoning, as directed. If the breasts vary considerably in thickness, keep in mind that the thinner pieces may finish sooner.

Season: Sprinkle the mixture over the chicken rather than assuming you must use all of it. That makes it easier to avoid an overly heavy coating.

Grilling and checking doneness

Heat: Start with the grill at medium-high so it is ready when the chicken goes on. Turn the breasts occasionally as they cook.

Temperature: The method gives an internal target of 74°C (165°F), with an estimated cooking time of 10–12 minutes depending on thickness. Use the temperature cue rather than relying on the clock alone.

Choosing toppings

Fresh and tangy: Lettuce and sliced tomatoes add freshness, while pickles and onions bring sharper flavours. Use them in the combination you enjoy.

Creamy: Mayonnaise or ranch dressing adds a creamy layer to the bun. Spread it to taste, then add the grilled chicken and other toppings.

Toasting and serving

Buns: Toast them briefly on the grill if you like a warmer, lightly crisp surface. Keep an eye on them while the chicken finishes, as buns can toast quickly.

Serve the sandwiches soon after assembly, while the chicken is hot. A simple side salad or vegetables can round out the plate.

Recipe notes & tips

• Preheat the grill before adding the chicken so it is ready for cooking.
• Mix the seasonings thoroughly before sprinkling them over the breasts.
• Use only as much seasoning mixture as needed to coat the chicken to your liking.
• Turn the chicken occasionally as it grills.
• Check the thickest part of the chicken for the stated internal temperature of 74°C (165°F).
• Toast the buns near the end of cooking if you want them warm without taking attention away from the chicken.

Variations

• Add cheese: Place a slice on the hot chicken near the end of grilling so it softens.
• Use a different dressing: Swap mayonnaise or ranch for another dressing you enjoy.
• Make it tangier: Add extra pickles or onions to the assembled sandwich.
• Add leafy greens: Use more lettuce for a crisp, fresh topping.
• Change the bun: Choose another sandwich bun that fits the chicken breast.

Common mistakes to avoid

• Cooking by time alone: Thickness affects cooking time, so check for an internal temperature of 74°C (165°F).
• Using all the seasoning automatically: The method notes that you may not need it all; sprinkle it on gradually.
• Skipping the trim: Remove fatty pieces from the chicken before seasoning, as the method directs.
• Leaving the buns unattended: Watch them closely while toasting on the grill.
• Adding toppings before cooking: Grill the chicken first, then assemble the sandwiches with the buns and toppings.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat it until hot throughout, then assemble with fresh buns and toppings; store the toppings separately where possible.

Frequently asked questions