These grilled chicken sandwiches are one of our go-to meals once the weather warms up. The chicken gets marinated until it’s juicy and flavorful, then layered onto toasted sourdough with avocado, tomato, arugula, and all the fresh crunchy toppings. We almost always add homemade pickles from the fridge, and honestly, that’s what takes them over the top. They feel fresh, simple, and like the kind of dinner that disappears fast around here.

Grilled Chicken Sandwiches

Juicy grilled chicken, creamy avocado, peppery arugula, and homemade pickles piled onto toasted sourdough or soft sandwich buns. This is one of those meals that feels simple but tastes like summer.

Ingredients

Produce

• 1 tomato, sliced
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• Handful of arugula
• Homemade pickles, for topping (optional but highly recommended)

Meat + Dairy

• 2 large chicken breasts
• Optional: sliced cheese of choice

Bakery

• 4 sandwich buns or slices of sourdough bread

Pantry + Spices

Chicken Marinade

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons brown sugar or honey
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

For Serving

• Mayonnaise or preferred sandwich sauce

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Instructions

1. Marinate the chicken

Slice the chicken breasts in half horizontally if they’re thick, or pound lightly for even cooking.

In a bowl, whisk together all marinade ingredients until smooth. Add chicken and toss well to coat.

Cover and refrigerate for:

• at least 30 minutes
• ideally 2–4 hours
• up to overnight

The longer it marinates, the more flavorful and juicy the chicken gets.

2. Grill the chicken

Preheat grill to medium-high heat.

Remove chicken from marinade and grill for about 5–6 minutes per side, depending on thickness, until cooked through and lightly charred. Internal temperature should be 165°F. If using cheese, add it during the last minute so it melts.

Let chicken rest for 5 minutes before slicing.

3. Toast the bread

Toast sourdough or buns on the grill or in a skillet with a little butter or olive oil until golden.

4. Assemble

Spread mayonnaise or sauce on the bread, then layer:

• arugula
• grilled chicken
• tomato
• avocado
• red onion
• pickles

Top with the other slice of bread and serve warm.