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Grilled Honey-Mustard Chicken Sandwiches
Sweet, sticky, and carrying just the right amount of heat, these grilled chicken sandwiches hit all the right notes. A quick homemade glaze of Dijon mustard, honey, oregano, and cayenne pepper caramelizes beautifully over the fire. You'll brush the sauce on as the chicken cooks, building layers of flavor before tucking the juicy breasts into whole-grain buns with thick slices of fresh tomato. It's a foolproof backyard classic that easily beats the drive-thru.
Equipment
- Grill
Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 teaspoon dried oregano leaves
- ⅛ to ¼ teaspoon ground red pepper (cayenne)
- 4 boneless skinless chicken breasts (about 1 ¼ lb)
- 4 whole-grain sandwich buns, split
- 4 slices tomato
Instructions
- 1Preheat a gas or charcoal grill to medium heat. In a small bowl, whisk the Dijon mustard, honey, dried oregano, and cayenne pepper. Brush half of this glaze evenly over the chicken breasts.
- 2Place the coated chicken directly onto the grill grates. Close the lid and cook for 15 to 20 minutes, turning occasionally. Brush frequently with the remaining glaze as they cook. Building the glaze in layers helps it caramelize beautifully without burning.
- 3Check for doneness. The chicken is ready when the juices run clear and the internal temperature reaches 165°F.
- 4Don't save any leftover raw glaze. Transfer the grilled chicken to the split whole-grain buns and top with tomato slices.
Notes
- Food safety: If you want extra sauce for serving, set a few tablespoons aside before you begin brushing the raw chicken.
- Swap: If you don't have whole-grain buns, toasted brioche or soft potato rolls work wonderfully.
- Toppings: Customize your sandwich with crisp lettuce, thinly sliced red onion, or dill pickles.
Recipe Details
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