Honey Mustard Grilled Chicken Sandwich

Why You’ll Love Honey Mustard Grilled Chicken Sandwich Recipe

• The honey mustard sauce gives the chicken a delicious sweet‑and‑savory glaze that’s hard to resist.

• Grilling the chicken keeps it juicy while adding a slightly smoky, charred flavor.

• It’s quick to prepare — perfect for a busy weeknight or a casual lunch; yet still feels satisfying and homemade.

• The recipe is flexible: you can easily adjust the sauce, switch up breads or toppings, or double it if you’re serving more people.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• boneless chicken breasts, halved and pounded thin

• grainy or Dijon mustard

• honey

• olive oil (or avocado oil)

• salt and pepper

• buns (or bread) for serving

Directions

1. In a small bowl, whisk together mustard, honey, and oil (plus salt and pepper) to create the honey mustard glaze.

2. Pound the chicken breasts thin and season with salt and pepper.

3. Preheat a grill (or grill pan) to medium‑high heat and lightly oil the grill grate.

4. Grill the chicken on each side until fully cooked through, and the glaze is slightly caramelized — about 4–5 minutes per side, depending on thickness.

5. Lightly toast the buns on the grill.

6. Assemble the sandwich: place the grilled chicken on the bottom bun, add any desired toppings (like lettuce, tomato, cheese — optional), and finish with the top bun.

Servings and timing

Serves: 2 sandwiches
Prep time: ~10–15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Variations

• Add cheese (like Swiss or cheddar) — place a slice on the chicken near the end of grilling so it melts slightly.

• Add fresh vegetables: lettuce, tomato slices, onion, or pickles for extra crunch and freshness.

• For a smoky twist, grill the chicken over charcoal.

• Use different bread: ciabatta, sourdough slices, or whole‑grain buns instead of standard burger buns.

• Add a bit of heat: stir in a pinch of chili flakes or hot sauce into the honey mustard glaze.

• Swap chicken breasts for thighs for a richer flavor and more tender texture.

Storage/Reheating

• Store leftover grilled chicken (without buns) in an airtight container in the fridge for up to 2–3 days.

• To reheat: warm gently in a preheated oven (or toaster oven) at low‑medium heat until heated through. Avoid microwaving if possible — this helps keep the chicken more moist and avoid sogginess.

• Assemble fresh sandwiches just before serving to keep the buns from getting soggy.

FAQs

What kind of mustard works best for the glaze?

Dijon or coarse‑grain mustard works best because it balances nicely with the sweetness of the honey without becoming overpowering.

Can I use chicken thighs instead of breasts?

Yes — chicken thighs work well and offer a more flavorful, tender result. Just be sure to pound them to an even thickness for even cooking.

Do I need to marinate the chicken before grilling?

Not necessarily — since the glaze doubles as a coating and cooks quickly on the grill, marinating isn’t required. But if you like deeper flavor, you can marinate for 30 minutes before grilling.

What kind of bun or bread should I use?

You can use any burger bun, ciabatta, sourdough, or even sliced bread. The key is a bread that holds up to the grilled chicken without getting soggy.

Can I make this without a grill?

Yes — you can use a grill pan or a regular skillet. Preheat the pan well, lightly oil it, and cook the chicken as instructed.

How can I make the sandwich a bit healthier?

Use whole‑grain buns, skip cheese or heavy sauces, add plenty of fresh veggies (lettuce, tomato, onion), and grill instead of frying.

Can I add cheese to the sandwich?

Yes — adding a slice of cheese (like Swiss or cheddar) on the hot chicken near the end of grilling will melt it slightly, giving a nice creamy layer.

How can I store leftover sandwiches?

It’s better to store chicken separately from buns and toppings. Keep chicken in the fridge for up to 2–3 days, and assemble fresh sandwiches when ready to eat.

What sides go well with this sandwich?

Classic sides like fries, potato wedges, coleslaw, or a simple green salad complement it nicely.

Can I make this sandwich ahead of time for a gathering?

You can grill the chicken ahead (and store chilled), then reheat and assemble sandwiches just before serving — this helps keep buns fresh and prevents sogginess.

Conclusion

This honey mustard grilled chicken sandwich is a go‑to recipe when you want something quick, tasty, and satisfying. The sweet‑tangy glaze, juicy grilled chicken, and soft toasted bun come together for a sandwich that feels both comforting and a little special. With easy tweaks, you can turn it into a simple weeknight dinner or a crowd‑pleasing meal for guests.

Honey Mustard Grilled Chicken Sandwich

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This Honey Mustard Grilled Chicken Sandwich is packed with flavor from a homemade honey mustard marinade, grilled to perfection, and topped with crispy bacon, fresh lettuce, tomato, and melted cheese on a toasted brioche bun.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes plus marinating time
• Yield: 4 sandwiches
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 2 boneless skinless chicken breasts
• 4 slices of cooked bacon
• 4 slices of cheddar or gouda cheese
• 4 brioche buns
• Butter for toasting buns
• Leaf lettuce
• Tomato slices
• Salt and pepper, to taste
• Honey Mustard Marinade:
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper to make the marinade.
2. Place chicken breasts in a ziplock bag or shallow dish and pour marinade over them. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
4. In the last few minutes of grilling, place a slice of cheese on each chicken breast to melt.
5. Butter and toast brioche buns on the grill until golden.
6. Assemble the sandwiches by placing lettuce and tomato on the bottom bun, followed by grilled chicken with melted cheese, and two slices of bacon. Top with the other half of the bun.
7. Serve immediately and enjoy!

Notes

• Marinate the chicken longer for deeper flavor.
• Swap cheddar for gouda or your preferred cheese.
• Can be cooked on a stovetop grill pan if needed.
• Serve with fries, coleslaw, or a simple salad for a full meal.

Nutrition

• Serving Size: 1 sandwich
• Calories: 520
• Sugar: 12g
• Sodium: 840mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 105mg