Grilled Chicken Sandwich

Ingredients

• 4 (142 g each; 5 oz each)boneless, skinless chicken breasts
• 10 ml (2 teaspoons)olive oil
• 5 g (1 teaspoon)salt
• 2 g (1 teaspoon)paprika
• 1 g (½ teaspoon)black pepper
• 1.5 g (½ teaspoon)garlic powder
• 4hamburger buns
• 4 slicescheese

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high heat.

2. 2

   Oil the chicken

   Brush the chicken breasts with the olive oil.

3. 3

   Season the chicken

   Mix the salt, paprika, black pepper and garlic powder. Sprinkle the mixture evenly over the chicken, then rub it in gently so it adheres.

4. 4

   Grill the chicken

   Put the chicken on the hot grill and cook for 5–6 minutes on each side, until it reaches 74°C (165°F).

5. 5

   Melt the cheese

   During the final minute of cooking, place a slice of cheese on each chicken breast and let it melt.

6. 6

   Assemble the sandwiches

   Take the chicken off the grill and serve each piece in a bun with your favourite toppings.

What is a grilled chicken sandwich?

This American-style sandwich pairs grilled chicken with cheese in a hamburger bun. It takes familiar burger ingredients and uses a seasoned chicken breast as the filling.

Here, a quick spice rub adds flavour without a marinade, while finishing the chicken with cheese on the grill lets it melt just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 20g protein, 25g carbs, 15g fat.

The chicken is the main source of protein, while the buns contribute most of the carbohydrates. Olive oil and cheese provide much of the fat. For a balanced plate, serve the sandwich with vegetables or a salad.

The chicken and seasoning

Chicken breasts: The recipe calls for four boneless, skinless breasts. If they vary greatly in thickness, keep an eye on the thinner pieces so they do not overcook while the thicker ones finish.

Spice rub: Salt, paprika, black pepper and garlic powder are mixed together and rubbed onto the oiled chicken. The oil helps the seasoning stick as the chicken goes onto the grill.

Getting the grill right

Medium-high heat: Preheat the grill before adding the chicken so it is hot and ready to cook. The recipe gives a time of 5–6 minutes per side, but thickness can affect how long the chicken needs.

Doneness: Check the thickest part of each breast with a food thermometer; it should reach 74°C (165°F). Add the cheese only for the final minute, as directed, so it has time to melt.

Building the sandwich

Buns: Set each grilled chicken breast in a hamburger bun once it is off the grill. The recipe does not specify toasting the buns, so serve them as they are or add your preferred toppings.

Toppings: Choose favourites that suit the sandwich, such as crisp salad or a burger-style sauce. Add them just before eating to keep the buns from becoming soggy.

Timing and serving

The stated total time is 20 minutes, including the brief grilling and assembly. Have the buns and toppings ready before the chicken comes off the grill so you can serve the sandwiches promptly.

Serve as a straightforward lunch or dinner. A side salad or vegetables can round out the plate alongside the bun and chicken.

Recipe notes & tips

• Preheat the grill before placing the chicken on it.
• Rub the spice mixture gently over the chicken so it adheres.
• Use a thermometer to check the thickest part of each breast reaches 74°C (165°F).
• Put the cheese on during the final minute rather than at the start of cooking.
• Prepare toppings before grilling so the sandwiches can be assembled straight away.

Variations

• Change the cheese: Use your preferred sliced cheese in place of the usual burger choice.
• Add salad: Top the sandwich with crisp salad leaves for freshness.
• Make it saucy: Add a favourite burger sauce when assembling.
• Bring some heat: Add a spicy sauce or seasoning to the finished sandwich.
• Toast the buns: Warm the cut sides on the grill briefly before assembling.

Common mistakes to avoid

• Skipping the preheat: The grill may not be ready for even cooking; let it reach medium-high heat first.
• Relying only on the clock: Breast thickness affects cooking time; check for 74°C (165°F) at the thickest point.
• Adding cheese too early: It can melt before the chicken is nearly done; wait until the final minute.
• Using too little seasoning coverage: Sprinkle the spice mixture over all sides and rub it in gently.
• Assembling too soon: Have toppings ready, but put the sandwiches together just before serving to avoid soggy buns.

How to store

Refrigerate leftover cooked chicken in a covered container within 2 hours and use within 3–4 days. Store it separately from the buns and toppings, then reheat the chicken until piping hot before assembling.

Frequently asked questions