Garlic Herb Grilled Chicken Sandwich

Ingredients

• 2 large (about 225 g each)boneless, skinless chicken breasts
• 5–6 cloves, minced (4–5 for the marinade, 1 for the aioli)fresh garlic
• 60 ml (¼ cup)mixed fresh herbs (rosemary, thyme and parsley), chopped
• 80 ml (⅓ cup), plus extra for the grillgood-quality olive oil
• 1fresh lemon, juiced and zested
• 4whole grain rolls or ciabatta rolls
• about 60 g (2 cups)fresh greens, such as rocket or mixed leaves
• 120 ml (½ cup)mayonnaise
• to tastesalt and black pepper

Instructions

1. 1

   Mix the marinade

   In a medium bowl, whisk together 80 ml olive oil, the juice and zest of 1 lemon, 4–5 minced garlic cloves and 60 ml chopped fresh herbs. Season with a generous pinch of salt and several twists of black pepper, then taste and adjust the seasoning.

2. 2

   Marinate the chicken

   Place the chicken breasts between two sheets of cling film and gently pound with a rolling pin or the base of a heavy pan until they are an even 1.25 cm thick. Put the chicken in a zip-top bag or shallow dish, pour over the marinade and seal or cover. Massage the marinade into the chicken and leave at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.

3. 3

   Make the aioli

   While the chicken marinates, stir the mayonnaise together with the remaining minced garlic clove, 1 tablespoon of the chopped herbs and a squeeze of lemon juice. Season with a tiny pinch of salt and pepper.

4. 4

   Grill the chicken

   Heat the grill to medium-high, about 200–230°C. Clean the grates and brush them lightly with oil. Lift the chicken from the marinade and let excess drip off, then grill for 4–5 minutes on each side without moving it, until deep grill marks form and the internal temperature reaches 74°C. Rest the chicken on a chopping board for 5 minutes.

5. 5

   Toast and assemble

   As the chicken rests, split the rolls and toast them cut-side down on the cooler part of the grill for about 1–2 minutes, until lightly toasted. Spread a generous layer of herb aioli on the bottom halves and add a handful of greens to each. Slice the rested chicken against the grain, arrange it over the greens, add the roll tops and press gently. Serve straight away.

What is a grilled chicken sandwich?

A grilled chicken sandwich is a familiar American-style meal built around seasoned chicken served in bread with toppings and a sauce. This version layers grilled, lemony chicken with greens and a homemade herb aioli.

The marinade brings garlic, herbs and citrus to the chicken, while grilling adds browned marks and toasted rolls give the sandwich a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The rolls provide most of the carbohydrate, while the olive oil and mayonnaise contribute much of the fat. Chicken supplies the main protein, with smaller amounts from the bread and mayonnaise. Balance the plate with a generous side of vegetables or salad.

The marinade's balance

Lemon: Juice adds a sharp citrus note, while the zest brings fragrant lemon flavour. Fresh garlic and rosemary, thyme and parsley make the marinade aromatic.

Olive oil: It carries the herbs and helps coat the chicken. Let excess marinade drip off before grilling so it does not make the grates flare or smoke excessively.

Even thickness matters

Pounding: Aim for an even 1.25 cm thickness so the chicken cooks at a more consistent rate. Use gentle, even strokes to avoid tearing the meat.

Marinating: The recipe allows at least 15 minutes at room temperature or up to 2 hours in the fridge. Keep chicken that is marinating longer chilled.

How to judge doneness

Grill marks: Place the chicken on hot, clean grates and leave it undisturbed for 4–5 minutes per side. Moving it too soon can interrupt browning.

Temperature: Check the thickest part with a food thermometer; the recipe's target is 74°C. Rest the chicken for 5 minutes before slicing to keep serving juices from running out immediately.

A quick herb aioli

Garlic: Stir the remaining minced clove into the mayonnaise for a punchy sauce. If you prefer a gentler garlic flavour, make the aioli while the chicken marinates so it has time to mellow.

Herbs: Save 1 tablespoon of the chopped herbs for the sauce, then add a squeeze of lemon and a small pinch of seasoning. Taste before spreading it on the rolls.

Toast and assemble just before serving

Bread: Toast the split rolls cut-side down on the cooler part of the grill for 1–2 minutes. Keep an eye on them, as bread can brown quickly.

Layering: Spread aioli on the roll bottoms, add greens, then sliced chicken. Assemble shortly before eating so the bread stays toasted.

What to serve alongside

A crisp salad or sliced tomatoes makes a fresh accompaniment, while grilled vegetables suit the smoky notes from the chicken.

For a more substantial plate, serve with roasted potatoes or a simple grain salad. Keep the side flavours straightforward so the lemon, herbs and aioli remain prominent.

Recipe notes & tips

• Reserve 1 tablespoon of the chopped herbs for the aioli before adding the rest to the marinade.
• If the chicken breasts are very large, cut them in half before pounding to make them easier to handle.
• Use a thermometer to check the thickest part of the chicken rather than relying on grill marks alone.
• Keep the rolls on the cooler part of the grill so they toast without burning.
• Slice the chicken against the grain for more tender bites.

Variations

• Add sliced tomato: Layer it over the greens for a juicy, fresh addition.
• Use a different herb mix: Try basil or chives in place of some of the rosemary, thyme or parsley.
• Make it spicier: Add a pinch of chilli flakes to the marinade.
• Swap the greens: Use baby spinach or crisp lettuce instead of rocket or mixed leaves.
• Choose a different roll: Use a sturdy seeded bun that can hold the chicken and aioli.

Common mistakes to avoid

• Uneven chicken: Pound the breasts to an even 1.25 cm thickness so they cook consistently.
• Moving the chicken too soon: Leave it in place for 4–5 minutes per side to develop grill marks.
• Overcooking: Check the thickest part with a thermometer and remove the chicken when it reaches 74°C.
• Skipping the rest: Rest the chicken for 5 minutes before slicing to help retain its juices.
• Burning the rolls: Toast them on the cooler part of the grill and check after 1 minute.

How to store

Refrigerate leftover chicken and aioli separately in covered containers and use within 3 days. Reheat the chicken until piping hot, then assemble with fresh greens and rolls; keep assembled sandwiches only if you plan to eat them promptly, as the bread softens.

Frequently asked questions