Go Back
–+ servings
A close-up of a grilled chicken sandwich with lettuce, tomato, red onion, avocado, and sauce on toasted bread, served on a wooden board.
Print Recipe Add to Collection
Rate this Recipe!

Grilled Chicken Sandwich Recipe

You're already thinking about what's for dinner. This is it. Juicy grilled chicken, creamy avocado, and a quick homemade spicy mayo you'll want on everything - all stacked on charred sourdough. Yeah, you need this tonight.
Prep Time15 minutes
Cook Time12 minutes
Resting Time3 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (1 sandwich per person)
Calories: 2861kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Chicken

  • 2 boneless skinless chicken breasts (cut into 4 cutlets), about 1 lbs total
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons sriracha sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Pinch of salt
  • 1-2 teaspoons water to thin

For Serving

  • 8 sourdough bread slices
  • Lettuce
  • Sliced tomato
  • Sliced red onion
  • Pickles
  • Avocado slices

Instructions

Prep the Chicken

  • Slice each chicken breast horizontally into 2 cutlets. Pound to an even ¾-inch thickness.

Marinate

  • Whisk olive oil, lemon juice, Dijon, garlic powder, paprika, Italian seasoning, salt, and pepper. Coat chicken and marinate 15–30 minutes at room temp, or up to 2 hours refrigerated.
    A bowl of seasoned raw chicken breasts sits on a counter beside sliced bread, a bottle of oil, lemon, and plates of sliced lettuce, tomato, and pickles.

Make the Spicy Mayo

  • Stir together mayo, sriracha, lemon juice, honey, salt, and water until smooth and loose. Refrigerate until ready to use.
    A bowl of creamy pink Spicy Mayo sauce with a spoon inside, surrounded by sliced tomato, red onion, avocado, and lemon halves on a beige surface.

Preheat and Oil the Grill

  • Heat grill to medium-high (400–425°F). Clean and oil the grates well.

Grill the Chicken

  • Shake excess marinade off chicken. Grill 4–6 minutes per side until internal temperature reads 165°F and chicken releases cleanly from the grates.
    Four seasoned chicken breasts cooking on a grill, with visible grill marks on the meat.
    • Pro tip: The chicken is ready to flip when it releases cleanly from the grates. If you have to force it, give it another 30–60 seconds. Tearing the crust means losing the best part of the cook.

Rest and Toast

  • Rest chicken on a cutting board for 3 minutes. Toast sourdough slices on the grill 30–60 seconds per side until lightly charred.

Assemble

  • Spread spicy mayo on both bread slices. Layer lettuce, grilled chicken, tomato, red onion, pickles, and avocado. Serve immediately.
    Grilled chicken breast on a slice of bread with lettuce and tomato, next to another bread slice, with avocado, onions, tomatoes, and sauce on the side.

Notes

  • Pound cutlets to ¾-inch thickness for even cooking. Too thin = dry before color develops.
  • Don't skip the 3-minute rest. It changes the texture noticeably.
  • Spicy mayo keeps 1 week refrigerated.
  • For a spicy option, add hot sauce or chipotle powder to the sauce.
  • To make-ahead, mix sauce up to 3 days ahead; marinate chicken for 8 hours.

Nutrition

Serving: 1serving | Calories: 2861kcal | Carbohydrates: 474g | Protein: 123g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 6503mg | Potassium: 1536mg | Fiber: 21g | Sugar: 44g | Vitamin A: 319IU | Vitamin C: 8mg | Calcium: 493mg | Iron: 36mg