Juicy chicken thighs, topped with the most delicious sandwich fillings all stuffed between crisp Brioche buns!
This grilled chicken sandwich proves you don’t need to fry chicken in order to make a delicious sandwich. Plus it couldn’t be easier to make! Follow me…
Chicken Thigh Sandwich
For this sandwich we’re going with chicken thigh. Generally speaking thighs tend to be slightly juicier than breasts, but in reality it doesn’t make a huge difference if you use breast. What’s most important is you use boneless/skinless meat.
Pounding the Chicken
If you chuck chicken thighs straight in the pan you’ll find certain parts of it will dry out before the thicker parts are cooked through. I find pounding the chicken evens the meat out more efficiently, which in turn helps it cook through evenly. Pounding the chicken also helps tenderize the meat, meaning it comes out nice and soft once cooked!
To pound the chicken all you need is cling film and a rolling pin, mallet or even a heavy pan!
Process shots: lay chicken on chopping board (photo 1), rest over cling film (photo 2), pound until even thickness (photo 3), remove cling film (photo 4).
Chicken Sandwich Marinade
The chicken is the star of the show here, so it’s really important to prep it in the most delicious way possible. Whipping up a marinade is a really simple way to inject some flavour into the chicken. Here I’ve just used some really simple spices (smoked paprika, cayenne pepper, onion & garlic powder, salt & black pepper) to create a smoky & slightly spicy flavour coating.
To help bind the spices you’ll need some olive oil and lime juice. The oil will help prevent chicken from sticking as you fry it, whilst the lime juice helps tenderize the chicken and as it marinates.
How long to marinate the chicken for?
I find 4 hours+ works best (up to overnight). If you’re pushed for time even 15mins will do the trick, or just as you prep the other ingredients.
Process shots: add marinade ingredients to bowl (photo 1), whisk (photo 2), add chicken (photo 3), fully coat then cover and marinate (photo 4).
Grilled Chicken Thigh
I recommend using a griddle pan if you’ve got one, just so you can add some smoky grill marks without drying out the chicken. A heavy bottom pan or cast iron skillet will also work well. The main thing is getting a nice bit of char on both sides. This helps inject some smoky flavour into the chicken and enhance the flavour of the smoked paprika.
Room Temp Chicken
In all cases makes sure you take the chicken out of the fridge around 15mins before needed. Frying chicken straight from the fridge will cause it to seize up and go chewy. Allowing the chicken to come close to room temp will relax the meat and ensure it stays nice and juicy as it fries.
Process shots: lay chicken on hot griddle pan (photo 1), fry both sides until lightly charred and cooked through the centre (photo 2).
Grilled Chicken Sandwich
When it comes to sandwich you’re looking to pick fillings that compliment the chicken. Key ingredients here are bacon to help enhance those smoky tones in the chicken, some crispy onions to counteract the soft/juicy chicken, and some brioche buns to add sweetness and balance out the spice.
You can switch things up as you please, just keep in mind ‘does this add to the sandwich and present the chicken in its best form?’
Process shots: toast bun (photo 1), spread with chipotle mayo (photo 2), add lettuce (photo 3), add tomato (photo 4), add bacon (photo 5), add chicken (photo 6), add crispy onions (photo 7), add top bun (photo 8).
Serving a Grilled Chicken Sandwich
I usually serve these for dinner because they’re so hearty. They’re pretty filling by themselves but you could add a Side if you fancy!
- Crisp/Chip Recommendation: Cheese and Onion flavour works nicely here as there’s no cheese in the sandwich.
- Side Recommendation: Here I’ve served with some Spicy Potato Wedges, but Sweet Potato Wedges or even Parmesan Fries work nicely too!
After another Grilled Chicken Sandwich recipe? Check out my Cajun Chicken Sandwich!
Alrighty, let’s tuck into the full recipe for this grilled chicken sandwich sandwich shall we?!
How to make the best Grilled Chicken Sandwich (Full Recipe & Video)
The ULTIMATE Grilled Chicken Sandwich
Equipment
- Rolling Pin/Mallet & Cling Film (for pounding chicken)
- Griddle Pan & Tongs (or cast iron skillet/regular frying pan)
- Large Shallow Bowl or Zip Lock Bag (for marinating)
- Sharp Knife & Chopping Board
Ingredients
Chicken
- 4x 5oz / 150g boneless/skinless Chicken Thighs
- 1.5 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1.5 tsp Smoked Paprika
- 1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
- 1/4 tsp EACH: Cayenne Pepper, Black Pepper
Sandwich
- 4 Brioche Buns, toasted (see notes)
- 8 slices of Bacon, cooked to preference
- 4 tbsp Chipotle Mayo
- 4 Lettuce Leaves
- 3 Tomatoes, sliced (3 slices per sandwich)
- Crispy Fried Onions to preference
Instructions
- Pound Chicken: Lay a chicken thigh on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Use a rolling pin or mallet to pound until even thickness, but not so thin it starts breaking apart. Repeat with remaining thighs.
- Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, lime juice and olive oil. Add in chicken thighs and combine until they're all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you're in a rush just rest at room temp as you prep the other ingredients.
- Grill Chicken: Bring chicken to room temp if marinated in the fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest.
- Sandwich: Stack the sandwich in the following order - bottom bun, chipotle mayo, lettuce, tomato, bacon, chicken, crispy onions, top bun with more chipotle mayo spread on it. Enjoy!
Quick Demo
Notes
Your Private Notes:
Nutrition:
If you loved this Grilled Chicken Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!
I substituted frog legs for the chicken, marinated in chocolate milk for 3 weeks and dusted em with Baking Soda then boiled for 30 minutes. Placed on some raisin bread with a layer of Dave’s Insanity Hot Sauce and a slice of Yuca Root. It was horrible. Then I put my glasses on and understood the recipe. Outstanding!!
Wow – this truly does sound like the perfect sandwich hahahah
Beautiful post
This was amazing. I used this to make the sandwich and then later to serve the chicken over rice and later in a quesadilla. I also used this as with pork chops on the barbeque and it was a big hit. This is my go to blend!
Thanks for the review, Vivi! 🙂 C.
I NEVER leave reviews, but this was so good I absolutely had to. I found this recipe after a quick google search and miraculously I already had 90% of the ingredients. The old lady grabbed some tomatoes and lettuce and we were in business. We only let the chicken marinade for *approximately* 25 minutes and it was still so full of flavor. I like a little (or a lot) of heat, so I drowned it in hot sauce for mine. But boy, I can’t even put into words how quick, simple and tasty this recipe was. Thank you very much! Couldn’t have done it without you!
Ah this is so lovely to hear! Thanks so much for the review 🙂 C.
This was a remarkable sandwich. Easy to pull together and make. It will defintely be on a monthly rotation for dinner and lunch.
Great to hear, Jennifer! Thanks for the review 🙂 C.
Excellent and easy recipe!!! Definitely a keeper!
Unbelieveable recipe!!! This will be one of my go-to recipes. Thank you!
So great to hear! Thanks so much for the review, Shirley 🙂
Made this last night and my only regret was not doubling the recipe. The one change I made is I put an onion ring on top instead of onion strings. Can’t wait to make it again
So happy to hear it went down well! Thanks so much for the review 🙂
Super easy which i love and it was sOooo good! Definitely will make it again!
Awesome to hear, Sarah! Thanks so much for the review 🙂
One of our favorite sandwiches. Excellent recipe as is but even better with jalapeño jack cheese and even a few jalapeños!
Thanks for the review, Laura! 🙂 C.