Grilled Chicken Sandwich Recipe

I always find myself craving a meal that feels special without requiring extra effort.

This grilled chicken sandwich recipe transforms a simple piece of chicken into a flavorful, high-protein meal by adding a creamy, tangy whipped feta spread. The combination of juicy, marinated chicken with peppery arugula and a thick layer of spread makes this a perfect choice for a weeknight family dinner. We‘ll cover how to get tender, juicy chicken every time and make a vibrant spread that everyone will ask for.

Ingredients

• 2 (approx. 180-200g each / 6-7 oz each) boneless, skinless chicken breasts: Ensure the chicken breasts are pounded to an even thickness (around 3/4 inch) for quick, consistent cooking on the grill. This prevents one side from drying out while the other cooks through. For extra juicy results, use boneless, skinless chicken thighs instead if preferred.
• Marinade components: 45 mL / 3 tbsp fresh lemon juice, 30 mL / 2 tbsp olive oil, 2 cloves garlic minced, 5 mL / 1 tsp dried oregano, 2.5 mL / 0.5 tsp fine sea salt, 2.5 mL / 0.5 tsp black pepper. This simple marinade brightens the flavor of the chicken. The lemon juice tenderizes the meat slightly and prevents dryness. Avoid marinating for too long (over 2 hours) or the chicken can turn mushy from the acid.
• Whipped Feta and Roasted Red Pepper Spread components: 100 g / 3.5 oz feta cheese crumbled, 70 g / 2.5 oz roasted red peppers (drained), 1 clove garlic peeled, 15 mL / 1 tbsp extra virgin olive oil, 2.5 mL / 0.5 tsp smoked paprika. The star of this grilled chicken sandwich recipe. Use high-quality feta for the best tangy flavor; block feta in brine generally tastes better than pre-crumbled. Ensure the roasted red peppers are drained completely to avoid a watery spread.
• 2 brioche buns: A brioche bun adds a hint of sweetness and richness that complements the salty spread. Toasting the buns prevents them from becoming soggy from the spread and chicken juices. Substitute ciabatta rolls or even standard potato buns if desired, adjusting toasting time accordingly.
• Toppings and garnish: 50 g / 1.7 oz arugula leaves, 1 medium ripe tomato thinly sliced, 5 mL / 1 tsp fresh parsley finely chopped. Arugula adds a peppery bite that contrasts the richness of the spread and chicken. Slice the tomato thinly so it doesn’t overpower the sandwich or make it difficult to bite. The parsley garnish adds visual appeal and a fresh finish.

Instructions

Here‘s how to assemble this easy grilled chicken sandwich recipe for a satisfying meal.

1. Prepare the chicken marinade and spread: In a shallow dish, whisk together the lemon juice, 30 mL / 2 tbsp olive oil, minced garlic, dried oregano, 2.5 mL / 0.5 tsp salt, and 2.5 mL / 0.5 tsp black pepper. Add the chicken breasts, turning to coat evenly. Marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours if prepping ahead for a quick meal.
2. Make the whipped feta spread: While the chicken marinates, combine the crumbled feta cheese, drained roasted red peppers, whole garlic clove, 15 mL / 1 tbsp extra virgin olive oil, and 1.25 mL / 0.25 tsp smoked paprika in a food processor. Process until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary; If the spread seems too thick, add a splash more olive oil.
3. Grill the chicken: Preheat an outdoor grill or a grill pan over medium-high heat (375-400°F). Lightly oil the grill grates or pan, then remove the chicken from the marinade, letting excess drip off. Grill for 4-6 minutes per side, or until internal temperature reaches 74°C / 165°F and deep grill marks appear. Transfer to a cutting board and rest for 5 minutes to keep it juicy. I always check the temperature with a thermometer to ensure it‘s perfectly cooked for a high-protein meal.
4. Toast the buns: While the chicken rests, lightly toast the cut sides of the brioche buns on the grill or in a toaster until golden brown. Toasting prevents the sandwich from becoming soggy and provides a better texture. Keep a close eye on the buns as brioche toasts quickly due to its high butter content.
5. Assemble the grilled chicken sandwich: Spread a generous layer of the whipped feta spread onto both the top and bottom halves of each toasted brioche bun. On the bottom bun, layer a handful of arugula, followed by sliced tomato, and then one grilled chicken breast. Top with the remaining bun half.
6. Garnish and serve: Slice each sandwich in half diagonally for easy serving. Arrange the halves and lightly dust the exposed whipped feta spread with the remaining 1.25 mL / 0.25 tsp smoked paprika and sprinkle with finely chopped fresh parsley for a burst of color and aroma. Serve immediately alongside potato wedges or a simple side salad for a complete meal.

Quick Meal Prep Tips for Busy Weeknights

This recipe is designed for maximum flavor impact in around 30 minutes, keeping prep simple for busy families. To make this grilled chicken sandwich recipe truly efficient for busy nights, prepare the components ahead of time for quick assembly.

Prepare the Whipped Feta Spread

The whipped feta spread can be made up to three days in advance. Store it in an airtight container in the refrigerator and allow it to come to room temperature for 15 minutes before assembling the sandwich. This prevents the spread from being too firm to spread easily.

Chicken Marinade

Place the chicken in the marinade in the morning before work, then store it in the refrigerator for up to two hours. This way, you only need to grill the chicken when you get home, cutting down on active preparation time. I make this for easy family dinners by prepping the chicken right after breakfast, so it’s ready for a quick grill session when everyone gets home.

Side Dishes

Meal prepping side dishes on Sunday saves valuable time during the week. A large batch of roasted potato wedges or a fresh pasta salad can be made ahead to serve alongside this easy grilled chicken sandwich recipe. A simple cucumber salad also stays fresh in the fridge for several days and provides a refreshing contrast.

Variations for a Customizable Grilled Chicken Sandwich Recipe

A great recipe offers flexibility. Use these simple adjustments to customize the grilled chicken sandwich recipe to suit different preferences at your dinner table.

Kid-Friendly Adjustments

If the whipped feta spread is too intense for picky eaters, keep it simple by spreading plain cream cheese on their buns instead. For an even simpler sandwich, substitute the arugula with mild baby spinach leaves. You can also omit the spread entirely and use a simple slice of cheese and mayonnaise.

Protein Swaps

For a richer, juicier sandwich, swap the chicken breasts for boneless, skinless chicken thighs. The thighs naturally stay moister during grilling due to their higher fat content. This variation of the grilled chicken sandwich recipe uses the same marinade and spread to maintain flavor. Adjust grilling time slightly; they usually require 5-7 minutes per side.

Vegetarian Option

For a vegetarian meal, grill thick slices of halloumi cheese or portobello mushrooms instead of chicken. Marinate the halloumi slices in the same lemon-oregano mixture before grilling to build flavor. This provides a high-protein vegetarian alternative for this family-friendly meal.

FAQs

How do I get those perfect grill marks on my chicken?

To get strong grill marks, ensure your grill or grill pan is preheated fully to medium-high heat (375-400°F) before placing the chicken. Avoid moving the chicken too soon; let it cook undisturbed for at least 3-4 minutes per side before flipping.

Can I use a different type of bun for this recipe?

Yes, ciabatta rolls work well for a rustic feel, or a standard potato bun for a softer texture. You can also use a sturdy whole wheat bun for a healthier option. Always toast the buns lightly to prevent sogginess from the spread and chicken juices.

What sides pair best with this grilled sandwich?

We recommend crispy baked potato wedges, sweet potato fries, or a fresh cucumber salad to cut through the richness of the spread. A simple side of fruit like watermelon or grapes also provides a refreshing contrast to this hearty grilled chicken sandwich recipe.

How do I make sure the chicken is juicy and not dry?

Pounding the chicken to even thickness and marinating for at least 15 minutes helps ensure even cooking. Most importantly, allow the meat to rest for 5 minutes after grilling so the juices redistribute, ensuring a juicy result. I always test the chicken’s internal temperature with an instant-read thermometer to avoid overcooking.

How long does the roasted red pepper spread last?

The spread will keep for 3-4 days in an airtight container in the refrigerator. It’s also delicious as a dip for vegetables or pita bread, making it great for high-protein snacks and meal prep.

Is there a substitution for feta cheese in the spread?

You could use goat cheese for a similar tangy flavor, or a combination of cream cheese and parmesan for a milder, creamier spread. For a dairy-free option, try a cashew cream spread seasoned with lemon juice and smoked paprika. This keeps the grilled chicken sandwich recipe versatile for different dietary needs.

Conclusion

This grilled chicken sandwich recipe offers maximum flavor with minimum effort, making it a perfect upgrade to your weeknight rotation. The combination of juicy chicken and creamy feta-pepper spread elevates a classic. Pin this recipe to try this week and let us know what you think in the comments below!

grilled chicken sandwich recipe

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• Author: Rachel Morgan
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This high-protein grilled chicken sandwich features tender chicken marinated in lemon-oregano dressing and topped with a creamy whipped feta and roasted red pepper spread, served on a toasted brioche bun with arugula and tomato.

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Ingredients

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• 2 boneless, skinless chicken breasts (360–400 g total)
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 100 g feta cheese, crumbled
• 70 g roasted red peppers, drained
• 1 clove garlic
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 2 brioche buns
• 50 g arugula leaves
• 1 medium ripe tomato, sliced
• 1 tsp fresh parsley, chopped

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Instructions

1. Marinate the Chicken: In a shallow dish, whisk together the lemon juice, 2 tbsp olive oil, minced garlic, dried oregano, 1/2 tsp salt, and 1/2 tsp pepper. Pound chicken breasts to an even thickness (around 3/4 inch), then add to the marinade. Marinate for 15-20 minutes at room temperature, or up to 2 hours refrigerated.
2. Prepare Whipped Feta Spread: Combine crumbled feta, drained roasted red peppers, whole garlic clove, 1 tbsp extra virgin olive oil, and 1/4 tsp smoked paprika in a food processor. Process until the mixture is completely smooth and creamy, scraping down the sides as necessary.
3. Grill Chicken: Preheat a grill or grill pan to medium-high heat (375-400°F). Lightly oil the grates. Remove chicken from the marinade and grill for 4-6 minutes per side, until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes.
4. Toast Buns and Assemble: While chicken rests, lightly toast the cut sides of the brioche buns. Spread a generous layer of the whipped feta spread on both halves of each bun. On the bottom bun, layer arugula, sliced tomato, and one grilled chicken breast. Top with the remaining bun half.
5. Garnish and Serve: Slice the sandwiches diagonally. Garnish the exposed spread with a pinch of smoked paprika and sprinkle with fresh chopped parsley. Serve immediately with a side salad or potato wedges.

Notes

To ensure juicy chicken, pound the breasts to an even thickness before marinating and allow the cooked chicken to rest for 5 minutes after grilling. For a richer flavor, use boneless, skinless chicken thighs. Toasting the buns prevents them from becoming soggy.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Sandwich
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 sandwich
• Calories: 690 kcal
• Sugar: 5 g
• Sodium: 1200 mg
• Fat: 33 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 45 g
• Cholesterol: 100 mg