These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Ingredients :
1 ½ pounds boneless skinless chicken breasts about 4 small breasts
4 hamburger buns or brioche rolls
¼ cup honey mustard sauce * or mayonnaise
toppings as desired see notes
Marinade
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Directions :
Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.
Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat (375°F).
Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.
While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.
Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.
