Savory Spiced Chicken Sandwiches (Printable)
Juicy grilled spiced chicken on toasted buns with fresh veggies and creamy sauce.
# What You Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon cayenne pepper (optional)
08 - 1 teaspoon dried oregano
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Sandwich Assembly
11 - 4 sandwich buns, split and toasted
12 - 4 tablespoons mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 medium tomato, sliced into rounds
15 - 1 small red onion, thinly sliced
16 - 1 cup lettuce leaves (romaine or iceberg)
17 - Pickle slices (optional)
# How-To Steps:
01 - In a small bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if using), dried oregano, kosher salt, and black pepper. Stir until a smooth paste forms.
02 - Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the spice marinade over the chicken and toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6 to 8 minutes per side, until fully cooked through and juices run clear. The internal temperature should reach 165°F (74°C). Transfer to a plate and let rest for 5 minutes before slicing or serving whole.
04 - While the chicken rests, whisk together the mayonnaise and Dijon mustard in a small bowl until well blended.
05 - Spread the mayo-mustard mixture generously on the bottom half of each toasted bun. Layer with lettuce leaves, grilled chicken, tomato slices, red onion, and pickle slices if desired. Cap with the top half of each bun.
06 - Serve the sandwiches immediately alongside chips, fries, or a fresh green salad.
# Expert Tips:
01 -
- The spice rub tastes like you spent hours marinating when really it only needs fifteen minutes to work its magic.
- That creamy Dijon spread is so simple you will start putting it on everything from burgers to roast beef wraps.
02 -
- Do not skip the rest time after grilling because slicing immediately lets all those juices escape and you end up with dry chicken.
- Toasting the buns cut side down on the grill for thirty seconds while the chicken rests adds a layer of flavor you cannot get from a toaster.
03 -
- Pound the chicken to an even half inch thickness before marinating so every piece finishes cooking at the same time and nobody gets a dried out end piece.
- Mix a double batch of the spice blend and keep it in a jar because you will want it on roasted potatoes, shrimp, and even popcorn within the week.