Made with a delicious homemade marinade and served on a grilled bun, these mesquite grilled chicken sandwiches are better than burgers!
You might also like our avocado bacon grilled cheese sandwiches!
Watch our step by step video!
We love grilling out over here and have grilled chicken a couple of times a week. When I say "we" I mean my husband. I don't grill and am not even sure I'd know how to light the grill or prep the charcoal. He grills, I prep. He makes the BEST smoked chicken legs, racks or ribs, and grilled chicken---bar none.
Our mesquite grilled chicken sandwiches are incredible. So good that my kids actually request these over hamburgers.
Homemade Mesquite Marinade Recipe
These grilled chicken sandwiches come together quickly and only marinate for 30-45 minutes. I love that they don't need to refrigerate for hours to soak up the delicious flavor.
The marinade has a hint of smokiness from the cumin and liquid smoke. It also has sweetness from the brown sugar and bbq sauce (you can use any brand of BBQ sauce you'd like).
Marinade Ingredients
- paprika
- cumin
- garlic powder
- onion powder
- dried thyme
- pepper
- brown sugar
- kosher salt
- oil
- bbq sauce
- liquid smoke
Chicken
I use chicken breasts. I pound them ½" thick then cut them into bun-sized portions. Usually 2-3 pieces per chicken breast half. It really depends on the size of the bun you are going to use them on. You can also use chicken tenders or thighs.
Toppings and Buns
We like brushing the buns with butter and grilling them before loading them up with lettuce, tomatoes, pickles and other fixins.
You can also toast the buns in a toaster (without butter).
Mesquite Grilled Chicken Sandwiches
Mesquite Grilled Chicken Sandwiches
Ingredients
- 3 chicken breast halves
Marinade
- 1 Tbsp. paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- ¼ cup oil
- ¼ cup bbq sauce
- ¼ teaspoon liquid smoke
Buns and Fixins
- 6 hamburger buns
- butter
- fixins
Instructions
- Trim fat off of chicken breasts. Place each breast in between two pieces of wax paper and pound to ½" thickness. Cut each breast into 2-3 smaller pieces (to fit bun size).
- Mix marinade ingredients and pour over chicken breast pieces. Refrigerate 30-45 minutes.
- Grill chicken for about 5 minutes on each side, or until internal temperature reaches 165 degrees.
- Butter buns and place on grill until slightly toasted.
- Spread each bun with mayonnaise (if desired) and top with fixins.
Ashley Shea says
This has become my go-to grilled recipe, minus the Cumin, because my daughter thinks it smells like my father-in-law's body odor. Lol! Its easy, its fast, and it is delicious. I use as is, in tacos, quesadillas, skewered & in sandwiches. Good job, sister!
Brandy says
Haha! I’m glad you guys like it! Even without the cumin. 🙂
mary says
These sound fantastic and not too difficult! Gonna have to give them a try!