This Italian Grilled Chicken Sandwich recipe is marinated and cooked until juicy and flavorful. Serve on ciabatta with basil pesto mayo!
It's officially grilling season and I'm kicking it off with this Grilled Italian Chicken Sandwich. It's one of my go-to grilled recipes and perfect when you want something flavorful but aren't in the mood for a burger.
The chicken breasts are marinated in olive oil, vinegar, Italian spices, and lots of garlic then grilled until tender and juicy. I love to serve the chicken on ciabatta with a basil pesto mayo.
This recipe is great because it feels gourmet but in reality is super easy to prepare. It's great for an evening meal or a weekend dinner outdoors with guests.
It tastes like a grilled chicken sandwich you might order at your favorite restaurants but better because you can enjoy it at home on the patio, deck, or picnic table!
Jump to:
- Ingredients For Grilled Italian Chicken Sandwich
- How Do You Make Chicken Really Tender?
- How To Make Basil Pesto Mayo
- Do You Grill Chicken On High Or Low Heat?
- How Do I Keep My Grilled Chicken From Drying Out?
- What To Serve With Grilled Chicken Sandwiches
- How To Reheat Grilled Chicken
- Italian Grilled Chicken Sandwich
Ingredients For Grilled Italian Chicken Sandwich
This sandwich feels gourmet but is made with common ingredients that you've probably got in your fridge or spice cupboard.
All of the ingredients will marinate with the chicken breasts and infuse them with great flavors - The days of bland, overcooked chicken are over!
Here's What You'll Need To Make It:
- 2 lbs. Boneless, Skinless Chicken Breasts
- 3 Tbsp. Olive Oil
- 2 Tbsp. White Wine Vinegar (or vinegar of choice)
- 4 cloves Garlic
- 2 tsp. Smoked Paprika
- 2 tsp. Italian Seasoning
- ½ tsp. Red Chili Flakes (optional)
- ½ tsp. each Kosher Salt & Pepper
- ½ cup Mayo
- ¼ cup Jarred Basil Pesto
- 3 Tbsp. Lemon Juice
- ¼ cup minced fresh Basil (optional)
- Mozzarella Cheese
- 2 Roma Tomatoes (or tomatoes of choice)
- Leafy Greens
- 1 package Gluten Free Ciabatta Buns (or any buns of choice if not gluten free)
Looking for more chicken recipes? Don't miss these!
- Chicken Marsala Pasta
- Skillet Chicken Parmesan
- Sheet Pan Italian Chicken
- Skillet Chipotle Chicken Tacos
How Do You Make Chicken Really Tender?
I hear from a lot of folks that they struggle with grilled chicken because it tends to get rubbery dry out.
The key to tender chicken is to marinate it for a few hours before grilling and not to overcook it. It's best to grill chicken until it reaches a safe internal temp of 165 degrees Fahrenheit.
Anything over that will likely cause it to overcook and dry out.
This recipe calls for 2 lbs. of boneless, skinless chicken breasts. If your chicken breasts are super thick I recommend butterflying them to make them thinner. This will help them to cook faster and they won't require spend so much time on the grill drying out.
To butterfly a chicken breast simply means to halve them with a knife so that they are a uniform thickness. It is a simple process but it's important to watch your knife carefully so that you don't cut yourself.
Check out this tutorial to properly butterfly a chicken breast. You'll only need to do this if your chicken is really thick!
- To make the marinade start by mincing 4 cloves of garlic.
- Place the chicken breasts in a large glass or metal bowl along with 3 Tbsp. olive oil, 2 Tbsp. white wine vinegar (or vinegar of choice), the minced garlic, 2 tsp. smoked paprika, 2 tsp. Italian seasoning, ½ tsp. red pepper flakes (optional), and ½ tsp. each of kosher salt and pepper.
- Mix all of these ingredients until completely combined. Cover with plastic wrap and place in the refrigerator for at least 2 hours to marinate.
How To Make Basil Pesto Mayo
The thing that ties this Italian chicken sandwich together is the basil pesto mayo that's drizzled all over the top. Grilled chicken is great but grilled chicken slathered in mayo is next level.
It can be prepared while the chicken is marinating in the fridge.
- To make the pesto mayo add ½ cup mayo, ¼ cup jarred basil pesto, 3 Tbsp. lemon juice, and a generous pinch of kosher salt and pepper to a small bowl.
- Mince ¼ cup of fresh basil and add the mayo. Stir until combined. (This step is optional - Fresh basil is not necessary but helps to drive home the basil flavor).
- Stir until completely combined using a fork or small whisk.
Place the mayo in the fridge until ready to use.
Any variety of gluten free jarred basil pesto works great in this recipe. If you're feeling really ambitious you can whip up a batch of homemade pesto but it isn't necessary.
Love basil pesto? Check out these recipes!
- BLT with Lemon Basil Mayo
- Pesto Grilled Cheese Sandwich
- Creamy Pesto Pasta Salad
- Mediterranean Basil Chicken Salad
Do You Grill Chicken On High Or Low Heat?
It's best to marinate chicken for 2 hours for optimal flavor and tenderness but it's important not to let it marinate for more than 6 hours or the acid in the vinegar can start to break down the fibers making it tough.
I love to use a Weber charcoal grill for meals like this one but a gas grill works great as well.
- Heat your grill (using charcoal or gas) to 400 degrees Fahrenheit.
- Place the chicken breasts over the coals (direct heat), cover, and cook for 3 minutes. Flip the chicken, cover the grill again, and cook for another 3 minutes over direct heat.
- Move the chicken breasts to a more indirect heat, cover, and continue to cook for another 7-10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
The chicken cooks over both high, direct heat and a lower, indirect heat.
The internal temperature can by measured using a food thermometer.
How Do I Keep My Grilled Chicken From Drying Out?
Internal temperature is a much better gauge than cooking times when it comes to grilling.
Cooking times always vary depending on the thickness of the meat and the type of grill used.
- Once the chicken has almost reached an internal temperature of 165 degrees Fahrenheit it's time to add some cheese.
- I love to use mozzarella on this sandwich but you can use Provolone, Monterey Jack, or any variety of melt-y cheese.
- Place a slice or two of cheese and allow it to melt for a minute or two.
- Remove the chicken from the grill and transfer it to a plate or baking sheet.
- Allow the chicken to rest for 2-3 minutes before serving. Allowing the chicken to rest before cutting into it will help it to reabsorb its juices and will prevent it from drying out.
It's super important to let grilled meats rest before serving (I know this is difficult because they smell amazing and we're super hungry by the time it's finished but, trust me, this step is worth it)!
What To Serve With Grilled Chicken Sandwiches
Once the chicken has rested it's time to assemble the sandwiches. I like to serve these sandwiches on gluten free ciabatta buns or rolls but you can use regular ciabatta or any type of buns or rolls if you are not gluten free.
Feel free to toast the buns for a minute or two on the grill before serving.
Once toasted, slather a generous amount of the pesto mayo on one or both sides of the bun and top with a grilled chicken breast (you may need to cut it in half depending on the size of your buns).
Add a few slices of tomatoes and some leafy green lettuce and you've got one heck of a sandwich!
I like to serve this Italian Chicken Sandwich with some grilled veggies like zucchini, asparagus, or corn.
It's great paired with a salad like this Balsamic Pickled Beet Salad, Grilled Corn Feta Salad, Marinated Cherry Tomato Salad, Mediterranean Potato Salad, or Snap Pea Mint Salad.
How To Reheat Grilled Chicken
Chicken or any grilled dishes are never as good as they are fresh off the grill but sometimes leftovers are unavoidable.
- Any leftover chicken may be stored in an airtight container in the fridge for 3-4 days.
- It may be reheated on low in the microwave just until heated through.
- You can also wrap the chicken breasts in foil and warm in an oven heated to 250 degrees Fahrenheit just until heated through.
- It's best not to reheat it too long at too high a heat or it will become tough.
- Any leftover pesto mayo may be stored in an airtight container in the fridge for 4-5 days.
Love to grill? Check out these recipes!
- Grilled Italian Bruschetta Chicken
- Sweet Spicy Grilled Chicken Wings
- BBQ Thai Chicken Skewers
- Grilled Juicy Lucy Burgers
- Grilled Blue Cheese Burgers
- Grilled Chuck Steak
- Grilled Ribeye with Shallot Sauce
- BBQ Sweet Potatoes
- Grilled Chicken Kofta
- Grilled Burgers with Jalapeno Burger Sauce
Looking For More Chicken Sandwich Recipes? Don't Miss These!
Grilled Cajun Chicken Sandwiches
Crispy Chicken Sandwich
Panko Chicken Burger with Honey Mustard
Italian Grilled Chicken Sandwich
Equipment
Ingredients
For The Chicken Sandwich:
- 2 lbs. boneless, skinless chicken breasts
- 3 Tbsp. olive oil
- 2 Tbsp. white wine vinegar or vinegar of choice
- 4 cloves garlic
- 2 tsp. smoked paprika
- 2 tsp. Italian seasoning
- ½ tsp. red chili flakes optional
- ½ tsp. kosher salt
- ½ tsp. pepper
- 6 slices mozzarella cheese or cheese of choice
- 2 roma tomatoes or tomato of choice
- leafy greens
- 1-2 packages gluten free ciabatta buns or any buns if not gluten free
For The Pesto Mayo:
- ½ cup mayo
- ¼ cup jarred basil pesto
- 3 Tbsp. lemon juice
- pinch kosher salt
- pinch pepper
- ¼ cup basil optional
Instructions
For The Chicken Sandwich:
- Mince 4 cloves of garlic.
- If chicken breasts are super thick butterfly or cut them in half length-wise to make them thinner. Place the chicken breasts in a large glass or metal bowl along with 3 Tbsp. olive oil, 2 Tbsp. white wine vinegar (or vinegar of choice), the minced garlic, 2 tsp. smoked paprika, 2 tsp. Italian seasoning, ½ tsp. red pepper flakes (optional), and ½ tsp. each of kosher salt and pepper.
- Mix all of these ingredients until completely combined. Cover with plastic wrap and place in the refrigerator for at least 2 hours to marinate.
- After the chicken has marinated heat your grill (using charcoal or gas) to 400 degrees Fahrenheit.
- Place the chicken breasts over the coals (direct heat), cover, and cook for 3 minutes. Flip the chicken, cover the grill again, and cook for another 3 minutes over direct heat.
- Move the chicken breasts to a more indirect heat, cover, and continue to cook for another 7-10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. This may be checked using a food thermometer.
- Just as the chicken is almost finished cooking place a slice or two of cheese and allow it to melt for a minute or two.
- Remove the chicken from the grill and allow it to rest for 2-3 minutes before serving. This will allow the juices to reabsorb and will prevent the chicken from drying out.
For The Pesto Mayo:
- Add ½ cup mayo, ¼ cup jarred basil pesto, 3 Tbsp. lemon juice, and a generous pinch of kosher salt and pepper to a small bowl.
- Mince ¼ cup of fresh basil and add the mayo. Stir until combined. (This step is optional - Fresh basil is not necessary but helps to drive home the basil flavor). Stir until completely combined using a fork or small whisk.
Serve The Sandwiches:
- Toast buns on the grill for a minute or two. Spread a generous amount of pesto mayo on one or both sides of the bun. Place the grilled chicken on the bun along with a couple slices of tomatoes and a handful of leafy greens.
Allyssa
Thank you so much for this marinated grilled italian chicken sandwich recipe! It's super easy to make and it taste amazing!
Christine
Hi Allyssa - So glad to hear everyone liked it! 🙂
Jere Cassidy
I am so glad to find this recipe for my chicken loving family. This is something new I can make them at home and I love the pesto mayo for some extra flavor. So easy.
Christine
Hi Jere - So glad everyone enjoyed it! 🙂