This Grilled Chicken Sandwich is a simple, flavorful lunch or light dinner made with juicy seasoned chicken, a basil aioli, and fresh sandwich toppings. It’s easy to prepare on a pellet grill for a subtle smoky flavor, but you can also use a gas or charcoal grill or a heavy grill pan on the stove. The technique focuses on keeping the chicken tender and preventing overcooking so every bite is moist and satisfying.
Traeger Grilled Chicken Sandwich
A great grilled chicken sandwich balances bright, herbal seasoning with a creamy sauce and crisp vegetables. Using a pellet grill is a popular choice because it produces gentle, even heat and adds a touch of smoke to the meat. Whatever grill you use, the primary goal is to cook the chicken to a safe temperature while preserving its juiciness. A reliable meat thermometer is the best tool to ensure the chicken reaches 165°F at the thickest point without drying out.
For the sandwich itself you’ll need boneless chicken breasts, oil, salt, pepper, garlic powder and dry Italian herbs for seasoning. The basil aioli—mayo, lemon juice, salt and chopped fresh basil—adds a bright, creamy counterpoint to the grilled chicken. Serve everything on toasted buns with tomato and leaf lettuce for texture and freshness. With minimal prep and quick cook time, this sandwich becomes a go-to option for weekday lunches or casual dinners.
Find more favorite Traeger recipes and grilling inspiration in other posts and collections on the site.
Recipe Shopping List
Before you start, gather the following ingredients. For exact measurements, refer to the ingredient list further below.
- Chicken breasts
- Oil (avocado or other neutral oil)
- Pepper
- Garlic powder
- Dry Italian herbs
- Mayonnaise
- Lemon juice
- Salt
- Fresh basil
- Sandwich buns
- Tomato
- Lettuce
Try other grilled sandwiches like a classic BLT or a smoked pulled chicken sandwich for variety.
How To Make This Recipe
Below is an overview of the steps so you can see what’s involved. Full directions follow the ingredient list.
- Preheat – Heat your pellet grill (or alternative) to 325°F for even cooking.
- Prep – Split and lightly pound the chicken breasts so they are uniform in thickness, then season well.
- Grill – Grill the chicken, flipping once. Aim to remove the chicken at 165°F internal temperature to keep it juicy.
- Mix – Combine the mayo, lemon juice, salt and fresh basil to make a quick basil aioli.
- Assemble – Toast the buns, spread the aioli, add the grilled chicken and finish with tomato and lettuce.
Recipe FAQ
Yes. A pellet grill imparts a gentle smoky flavor, but you can use a gas grill, charcoal grill, or a stovetop grill pan. The key is even heat and watching internal temperature to avoid overcooking.
Store cooled, sliced or whole cooked chicken in an airtight container in the refrigerator for 3–4 days. Reheat gently to avoid drying it out.
Absolutely. Individual herbs such as basil, oregano, thyme or rosemary complement grilled chicken well. Adjust to your taste.
Make sure grates are clean and preheated, and lightly oil them or the chicken before cooking. Let the chicken sear and release naturally before flipping.
Serve this chicken with a chilled pasta salad or your favorite summer side dishes.
More Grilled Chicken Recipes
- Grilled butterflied chicken legs
- Vietnamese-style chicken thighs
- Smoked chicken wings
- Chicken paprikash with smoky flavor
- Smoked chicken salad sandwiches
- Chicken pot pie made with smoked chicken
- Teriyaki grilled chicken
- Smoked buttermilk fried chicken
- Broccoli chicken divan
- Jerk-style grilled chicken thighs
Grilled Chicken Sandwich
Simple and delicious grilled chicken sandwich with basil aioli — a quick lunch or a make-ahead meal option.
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 large chicken breasts
- 1 tablespoon oil (avocado or neutral oil)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry Italian herbs
Basil Aioli
- ⅓ cup mayonnaise
- ½ teaspoon lemon juice
- ½ teaspoon salt
- 1 tablespoon chopped fresh basil
Sandwiches
- 4 large sandwich buns
- 4 slices tomato
- 4 large pieces leaf lettuce
Instructions
- Preheat your pellet grill or alternative to 325°F (163°C).
- Slice each chicken breast in half horizontally to make four pieces of similar size.
- Place the chicken between plastic wrap or in a bag and gently pound to an even thickness of about ½”–1″.
- Brush all sides with oil.
- Season both sides with salt, pepper, garlic powder and dry Italian herbs.
- Place the chicken on the grill and cook for 6–8 minutes, then flip and continue cooking.
- While the chicken cooks, combine mayonnaise, lemon juice, salt and chopped basil to make the aioli.
- Grill until the internal temperature at the thickest point reaches 165°F (74°C).
- Remove chicken from the grill and rest a few minutes before assembling.
- Toast the buns, spread a generous amount of basil aioli on both sides, add the chicken, tomato and lettuce, then serve.
Recommended Tools
Helpful tools include a reliable meat thermometer, tongs for turning, and a basting brush for oiling the chicken and grill grates.
Nutrition Information (per serving)
Yield: 4 | Serving Size: 1
Calories: 404 · Total Fat: 22g · Saturated Fat: 3g · Trans Fat: 0g · Unsaturated Fat: 17g · Cholesterol: 59mg · Sodium: 1253mg · Carbohydrates: 28g · Fiber: 2g · Sugar: 1g · Protein: 24g
Nutrition data is an estimate.