30 Minute Grilled Chicken Sandwiches by Gordon Ramsay


An easy grilling that will leave them raving. Good for a weekend family or company lunch or a weeknight. Just follow these easy step by step photo instructions.

grilled chicken sandwich on blue plate



Editor’s Note: Originally published September 5, 2011. Updated with more detailed instructions and refreshed photos.

Here is a secret here that many already know. The secret is to grill skinless boneless chicken breasts well is thinner uniform pieces.

That is not what you get at your local supermarket. Those suckers can be huge and thick. You can’t cook it well, and it won’t do in a sandwich.

My Rating
My rating system. Great 5 out of 5


This will be the go-to recipe for Saturday lunches.

Pro Tips: Recipe Notes for Grilled Chicken Sandwiches

What Chicken To Use

These are just a weekend family chicken sandwich recipe. I use skinless boneless chicken breasts but skinless boneless thighs would work, also. If you use thighs, cook to an internal temperature of 180.

Of course, trimmed and patted dry. See Chicken: To Rinse or Not To Rinse? for a detailed discussion about not rinsing.

The size will determine what you do with them.

  • If about 8 ounces, then a little flatten with a meat mallet is enough, just even out the thickness some.
  • If bigger, the filet into cutlets as I show below. They will be a little thinner and cook faster.

The Grill Setup

The grill surface temperature needs to be about 450 give or take a little. That is about medium or a bit more on most gas grills. See A Beginners Guide to Grill Temperature on a Gas Grill if you need help with this.

A little under is ok, but a lot over is not and will make hockey pucks.

The Seasoning to Use

Just salt and pepper is fine if that is what you want. I usually use my All Purpose Seasoning: 7:2:1 and 7:2:2. Sometimes I use Homemade Blackened Seasoning (see picture above.) Or use the seasoning your family enjoys.

Should I Brine the Chicken Breasts?

While it is always good to brine chicken for moisture, this is a quick recipes and I don’t bother. If you do, then do not add more salt during the seasoning.

Other Grilled Chicken Recipes You May Enjoy.

How to Grill Chicken Breasts on a Gas Grill

Grilled Chicken Tenders

Grilled Chicken Drumsticks – The Art of Drummies

Easy Grilled Chicken Thighs

Blue ribbon divider used for visual effect


Clean and oil grill grates

Clean, oil, and preheat grill to about 450 degrees surface temperature.

cutting chicken into cutlets

Pat dry chick breast. Trim off any fat and bone. Cut any huge chicken breasts into fillets. A smaller breast can be evened out in thickness with a meat mallet.

seasoning to your taste

Season to your taste. Just salt and pepper is fine. I use my 7:2:2 seasoning and some times my  Homemade Blackened Seasoning.

chicken on grill grates.

Place over direct heat on the preheated grill with 450-degree surface temperature.

edges turning white

After about 4-5 minutes, flip the chicken. See the edged turning white. That is your clue that it is time to turn the chicken. Flip every 4-5 minutes.

cutting chicken into cutlets

Cook until internal temp of 165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes. COOKING TIME WILL VARY.

Blue ribbon


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30 Minute Grilled Chicken Sandwiches

An easy grilling that will leave them raving. Good for a weekend family or company lunch or a weeknight. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time20 mins

Total Time25 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Chicken Sandwiches, Grilled Chicken

Servings/Adjust Amount: 4

4

Ingredients

  • 2 skinless boneless chicken breasts
  • Salt and Pepper to Taste7:2:2 seasoning or Blackening Seasoning

Instructions

  • Clean, oil, and preheat grill to about 450 degrees surface temperature.

  • Pat dry chick breast. Trim off any fat and bone. Cut any huge chicken breasts into fillets. A smaller breast can be evened out in thickness with a meat mallet.

  • Season to your taste. Just salt and pepper is fine. I use my 7:2:2 seasoning and some times my Homemade Blackened Seasoning.

  • Place over direct heat on the preheated grill with 450-degree surface temperature.

  • After about 4-5 minutes, flip the chicken. When you see the edged turning white. That is your clue that it is time to turn the chicken. Flip every 4-5 minutes.

  • Cook until internal temp of 165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes. COOKING TIME WILL VARY.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. If small chicken breasts, then just even out the thickness a bit. Otherwise, make cutlets.
  2. Skinless boneless thighs would work, also. If you use thighs, cook to an internal temperature of 180.
  3. Please get the grill surface temperature correct, or you can end up with hockey pucks.
  4. Season to your taste. I generally use 7:2:2 seasoning or blackening seasoning.

Nutrition Facts

30 Minute Grilled Chicken Sandwiches

Amount Per Serving

Calories 129 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 72mg24%

Sodium 422mg18%

Potassium 418mg12%

Protein 24g48%

Vitamin A 34IU1%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published September 5, 2011.
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