Grilled Chicken Sandwiches with Mustard Marinade
Fire up your grill for these mouthwatering Grilled Chicken Sandwiches with Mustard Marinade—a perfect blend of zesty, smoky, and savory flavors. Featuring tender, juicy chicken breasts marinated in a tangy mix of Dijon mustard, honey, garlic, lemon juice, and olive oil, this recipe strikes the ideal balance of sweet and savory notes. The chicken is flame-grilled to perfection and paired with crisp lettuce, ripe tomato slices, and zesty red onion on toasted hamburger buns for a satisfying crunch in every bite. Customizable with a dollop of mayonnaise or your favorite condiments, these sandwiches are easy to prepare in under 30 minutes of active cooking time. Ideal for summer barbecues, weeknight dinners, or a quick lunch, this recipe is a must-try for anyone craving delicious, homemade grilled chicken sandwiches. Enjoy restaurant-quality flavor right from your backyard!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 3 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 cloves Garlic (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 pieces Hamburger buns (toasted)
- 4 pieces Lettuce leaves
- 1 medium Tomato (sliced)
- 0.5 medium Red onion (thinly sliced)
- 4 teaspoons Mayonnaise (optional)
Instructions
In a medium bowl, whisk together Dijon mustard, olive oil, honey, minced garlic, lemon juice, salt, and black pepper to create the marinade.
Place the chicken breasts in a large zip-top bag or shallow dish. Pour the mustard marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the chicken breasts from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken on the grill and cook for approximately 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes.
Slice the grilled chicken breasts if desired, or leave them whole for the sandwiches.
To assemble the sandwiches, spread a teaspoon of mayonnaise (if using) on the bottom half of each toasted bun. Layer with one piece of lettuce, a slice of tomato, and a few rings of red onion.
Place the grilled chicken breast (or slices) on top of the vegetables, then cover with the top half of the toasted bun.
Serve the grilled chicken sandwiches warm and enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 10.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
