Ultimate Grilled Chicken Club Sandwich

Here is my favorite grilled chicken club sandwich recipe, with juicy marinated chicken breasts, crispy bacon, melted cheese, and a tangy honey-mustard mayo, all piled high on toasted brioche buns.

This sandwich is what I make when I want something that feels special but doesn’t require a ton of work. The marinade gives the chicken so much flavor, and when you stack everything together with that bacon and cheese, it’s the kind of lunch that makes everyone happy.

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What Kind of Chicken Breasts Should I Use?

For this grilled chicken club sandwich, you’ll want to grab boneless, skinless chicken breasts from your grocery store. Fresh chicken breasts are ideal, but if you’ve got frozen ones in your freezer, just make sure to thaw them completely in the fridge overnight before you start cooking. When you’re at the store, try to pick chicken breasts that are similar in size so they cook evenly on the grill. Since you’ll be slicing them in half horizontally to make thinner cutlets, look for breasts that are on the thicker side – this makes it easier to get two nice, even pieces from each breast.

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Options for Substitutions

This sandwich is easy to customize based on what you have in your kitchen:

• Chicken breasts: Chicken thighs work great here too and they’re often more forgiving on the grill since they stay juicier. Just adjust your cooking time slightly as thighs cook a bit faster.
• Honey: Maple syrup or agave nectar can step in for honey without changing the flavor too much. You could also use brown sugar dissolved in a tiny bit of warm water.
• Hamburger buns: Ciabatta rolls, Kaiser rolls, or even sliced sourdough bread all make great alternatives. Toast them lightly for extra texture.
• Bacon: Turkey bacon works if you want a lighter option, or skip it entirely for a simpler grilled chicken sandwich. You could also try prosciutto for something different.
• Mayo: Greek yogurt mixed with a little lemon juice gives you a tangy spread, or try mashed avocado for a creamy alternative. Ranch dressing works in a pinch too.
• Leaf lettuce: Romaine, spinach, or arugula all work well. Pick whatever greens you prefer or have on hand.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness, which leads to thin edges drying out while the thick parts are still undercooked – aim for about 1/2 inch thickness throughout. Another common error is flipping the chicken too often or pressing down on it with your spatula, which squeezes out all those flavorful juices and leaves you with dry meat. Don’t skip the resting time after grilling either – letting the chicken sit for 5 minutes before assembling your sandwich allows the juices to redistribute, keeping every bite moist. Finally, resist the urge to cut into the chicken to check doneness, as this releases moisture; instead, use an instant-read thermometer and pull the chicken off the grill at 160°F since it’ll reach 165°F while resting.

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What to Serve With Grilled Chicken Club Sandwich?

A grilled chicken club sandwich is pretty hearty on its own, but I always like serving it with crispy french fries or sweet potato fries on the side. If you’re looking for something lighter, a simple coleslaw or potato salad works great and adds a nice crunch that complements the sandwich. You could also go with tortilla chips and guacamole, or even a cup of soup like chicken noodle or minestrone if you want something warm alongside it. For a summer cookout vibe, grilled corn on the cob or a pasta salad rounds out the meal perfectly.

Storage Instructions

Store: If you have leftover grilled chicken, keep it separate from the other ingredients in an airtight container in the fridge for up to 4 days. I don’t recommend storing assembled sandwiches since the bread gets soggy, but you can prep all the components separately and build your sandwich fresh when you’re ready to eat.

Freeze: The grilled chicken freezes really well on its own. Let it cool completely, then store in a freezer-safe bag or container for up to 3 months. Just thaw it overnight in the fridge before using.

Reheat: Warm up the chicken in a skillet over medium heat for a few minutes on each side, or microwave it for about 30-45 seconds. You can also eat it cold on your sandwich if you prefer!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 160-180 g
• Fat: 120-135 g
• Carbohydrates: 200-220 g

Ingredients

For the marinade:

• 3 large chicken breasts (pounded to an even 1/2-inch thickness)
• 1/3 cup extra virgin olive oil
• 1.5 tbsp honey
• 1.5 tbsp fresh lemon juice
• 1 tbsp minced garlic
• 1 tsp chili powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1 tsp coarsely ground black pepper

For the sandwiches:

• 6 brioche buns (toasted)
• 12 slices crispy bacon (2 per sandwich)
• 6 thick slices beefsteak tomato
• 6 leaves butter lettuce
• 6 slices sharp cheddar or swiss cheese
• 6 tbsp mayonnaise
• 1.5 tbsp Dijon mustard

Step 1: Prepare the Marinade and Mise en Place

• 1/3 cup extra virgin olive oil
• 1.5 tbsp honey
• 1.5 tbsp fresh lemon juice
• 1 tbsp minced garlic
• 1 tsp chili powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1 tsp coarsely ground black pepper

While your grill heats up, whisk together the olive oil, honey, lemon juice, minced garlic, chili powder, smoked paprika, salt, and black pepper in a bowl until well combined.

This creates a balanced marinade with both sweetness and smokiness that will complement the grilled chicken perfectly.

Simultaneously, have your bacon cooking in a skillet over medium heat until it reaches your desired crispness—this can happen while the chicken marinates, saving you time later.

Step 2: Marinate and Prepare the Chicken

• 3 large chicken breasts
• marinade from Step 1

Place the pounded chicken breasts into a bowl and pour the marinade from Step 1 over them, ensuring each piece is well coated.

Let them sit for 20 minutes at room temperature—this allows the flavors to penetrate the meat and helps it cook more evenly on the grill.

While the chicken marinates, slice your tomato into thick pieces, prepare your lettuce leaves, and have your cheese ready for assembling.

Step 3: Grill the Chicken to Golden Perfection

• marinated chicken breasts from Step 2

Preheat your grill to 375°F.

Remove the chicken from the marinade and grill each breast for 7 minutes per side, until the internal temperature reaches 165°F and the exterior has beautiful char marks.

I like to let the chicken rest on a warm plate for 3-5 minutes after grilling—this keeps the juices locked inside, making each bite incredibly tender rather than dry.

Step 4: Toast the Buns and Prepare the Spread

• 6 brioche buns
• 6 tbsp mayonnaise
• 1.5 tbsp Dijon mustard

While the chicken rests from Step 3, toast your brioche buns until they’re golden and crispy—this prevents them from becoming soggy when you add the fillings.

In a small bowl, whisk together the mayonnaise and Dijon mustard to create a tangy spread that ties all the flavors together beautifully.

Step 5: Assemble the Club Sandwiches

• toasted brioche buns from Step 4
• mayo-mustard spread from Step 4
• grilled chicken from Step 3
• 6 slices sharp cheddar or Swiss cheese
• 12 slices crispy bacon from Step 1
• 6 thick slices beefsteak tomato
• 6 leaves butter lettuce

Spread the mayo-mustard mixture on the inside of each toasted bun.

Layer each sandwich with one piece of grilled chicken from Step 3, a slice of sharp cheddar or Swiss cheese, 2 slices of crispy bacon from Step 1, a thick slice of beefsteak tomato, and a butter lettuce leaf.

I prefer to layer the cheese directly on the warm chicken—the residual heat slightly melts it, creating a more cohesive sandwich rather than having cold cheese on warm chicken.

Ultimate Grilled Chicken Club Sandwich

Delicious Ultimate Grilled Chicken Club Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 sandwiches

Calories 2650 kcal

Ingredients

  

For the marinade

• 3 large chicken breasts (pounded to an even 1/2-inch thickness)
• 1/3 cup extra virgin olive oil
• 1.5 tbsp honey
• 1.5 tbsp fresh lemon juice
• 1 tbsp minced garlic
• 1 tsp chili powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1 tsp coarsely ground black pepper

For the sandwiches

• 6 brioche buns (toasted)
• 12 slices crispy bacon (2 per sandwich)
• 6 thick slices beefsteak tomato
• 6 leaves butter lettuce
• 6 slices sharp cheddar or swiss cheese
• 6 tbsp mayonnaise
• 1.5 tbsp Dijon mustard

Instructions

 

• While your grill heats up, whisk together the olive oil, honey, lemon juice, minced garlic, chili powder, smoked paprika, salt, and black pepper in a bowl until well combined. This creates a balanced marinade with both sweetness and smokiness that will complement the grilled chicken perfectly. Simultaneously, have your bacon cooking in a skillet over medium heat until it reaches your desired crispness—this can happen while the chicken marinates, saving you time later.
• Place the pounded chicken breasts into a bowl and pour the marinade from Step 1 over them, ensuring each piece is well coated. Let them sit for 20 minutes at room temperature—this allows the flavors to penetrate the meat and helps it cook more evenly on the grill. While the chicken marinates, slice your tomato into thick pieces, prepare your lettuce leaves, and have your cheese ready for assembling.
• Preheat your grill to 375°F. Remove the chicken from the marinade and grill each breast for 7 minutes per side, until the internal temperature reaches 165°F and the exterior has beautiful char marks. I like to let the chicken rest on a warm plate for 3-5 minutes after grilling—this keeps the juices locked inside, making each bite incredibly tender rather than dry.
• While the chicken rests from Step 3, toast your brioche buns until they're golden and crispy—this prevents them from becoming soggy when you add the fillings. In a small bowl, whisk together the mayonnaise and Dijon mustard to create a tangy spread that ties all the flavors together beautifully.
• Spread the mayo-mustard mixture on the inside of each toasted bun. Layer each sandwich with one piece of grilled chicken from Step 3, a slice of sharp cheddar or Swiss cheese, 2 slices of crispy bacon from Step 1, a thick slice of beefsteak tomato, and a butter lettuce leaf. I prefer to layer the cheese directly on the warm chicken—the residual heat slightly melts it, creating a more cohesive sandwich rather than having cold cheese on warm chicken.