Caesar Grilled Chicken Sandwiches

Easily elevate grilled chicken by adding creamy Caesar Dressing - I give you Caesar Grilled Chicken Sandwiches! Juicy, flavorful chicken breasts smothered in Caesar Dressing atop perfectly charred brioche buns. Such a quick and easy summer dinner that your whole family will love.

Grilled Chicken Caesar Sandwiches are great with so many sides! A favorite of mine is pairing with French fries like these oven baked sweet potato fries. You can also throw some corn on the grill or try making these grilled carrots. And of course, you can't go wrong with a big platter of grilled veggies.

Jump to:

• Ingredients You'll Need:
• Step by step instructions
• How to Grill Chicken Breasts
• Direct vs Indirect Heat
• Recipe Tips!
• Related Recipes
• Recipe
• Reviews

Ingredients You'll Need:

The ingredients for this quick summer dinner couldn't be simpler. Here's what you need:

• Chicken Breasts - Use boneless, skinless breasts. It's up to you on the size - you can even use thin sliced breasts.
• Romaine Lettuce - Romaine leaves are my favorite but you could also use something like iceberg lettuce.
• Caesar Dressing -you can use store-bought or make your own! If you have extra Caesar Dressing, I also love making this Chicken Caesar Pasta Salad.
• Buns - I like using brioche buns but you could use any hamburger bun.
• Spice - Garlic Powder, Salt, and Pepper
• Olive Oil

Step by step instructions

Making grilled chicken sandwiches couldn't be easier!

1. Season Chicken - Sprinkling the raw chicken breasts with some simple spices is a must!
2. Grill Chicken - Grilling chicken is easy! You know the breasts are ready to turn when they release easily from the grill.
3. Optional - Grill Buns - I like to grill the buns to give them some grill marks and warm them up, but this step can be skipped.
4. Assemble Sandwiches - Slather the bun with Caesar Dressing and add a piece of chicken and lettuce.

How to Grill Chicken Breasts

To grill chicken breasts, after you have seasoned or marinated your chicken get your grill preheating. Get your grill set up for direct heat cooking (direct heat means the food goes over the flames). Heat your grill to medium-high (450-500 degrees F). Once the grill is preheated, add your chicken breasts, close the lid, and cook for 4-5 minutes per side.

The cook time will vary greatly depending on how thick or thin your breasts are. You'll know the chicken is ready to flip when it releases easily. If it’s sticking to the grill, that means the chicken doesn’t have a good sear and isn’t ready to flip. The goal is to only flip the chicken once - this gives you the best grill marks!

Direct vs Indirect Heat

What does it mean when a grilling recipe says "direct heat" or "indirect heat"?

• Direct Heat - This means the the cooking is done directly over the flame. Direct heat is best when you want good grill marks and a nice char. It's higher heat than indirect
• Indirect Heat - This means that the cooking is done next to the flame. Indirect heat is best for cooking food lower and slower. For chicken, it's a good option if your chicken is well browned on the outside from the direct heat, but not cooked yet in the middle (this happens with really thick chicken breasts). You can move the seared chicken to the indirect side of the grill to finish cooking without burning the outside.

Recipe Tips!

• Pat Chicken Dry - Pat the chicken dry before seasoning. Drying meat is important in order to get a good sear vs steaming the chicken.
• Pound the Chicken - No matter how big your chicken breasts, I recommend pounding the chicken with a meat mallet (or a rolling pin) so that the breasts are an even thickness. I like to place the chicken on a cutting board and then laying a piece of plastic wrap over to keep the chicken juices from flying everywhere.
• Season Chicken in Advance - This recipe is super quick, but you can even dry and season the chicken breasts earlier in the day to cut down on prep at meal time.
• Substitute Chicken Thighs - You can swap in boneless, skinless chicken thighs for the breasts. The cook time may vary, so use the internal temperature (165 degrees F) to gauge when the chicken is cooked.

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