GRILLION DOLLAR MEAT
All recipesChicken / Weeknight Fire

Grilled Chicken Thigh Sandwich

By Logan · Grillion Dollar Meat

Cuisine: American

Seasoned chicken thighs, toasted buns, crisp lettuce, and tomato make an easy cookout sandwich. A simple smoky mayo brings it all together.

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Grilled chicken thigh sandwiches with lettuce and tomato on toasted buns
PREP15 minCOOK12–18 minREST5 minMAKES4 servings
A quick cookout favorite

Does this cook fit your day?

About 25–30 min hands-on · 32–38 min total

Times are estimates for the original batch. Read the steps before starting and get your sides ready alongside the main dish.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

Unfold the thighs so the thick portions cook evenly.

Cooking terms explained
Use the equipment you have

Use Grill. A thermometer and everyday kitchen utensils cover the essential checks; special serving gear is optional.

Before you shop

Chicken thighs often suit a family cookout well; compare package prices and freeze extras.

Make it a meal

Serve with slaw or corn and put extra sauce on the table.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINEChicken must reach at least 165°F in the thickest part

  1. Season the thighs

    Preheat the grill to medium-high, about 400–425°F, leaving a cooler zone. Unfold the thighs and trim loose fat. Coat with oil, salt, paprika, garlic powder, and pepper.

  2. Mix the spread

    Mix mayonnaise and BBQ sauce in a clean bowl; refrigerate until serving. Prepare lettuce, tomato, and buns before handling raw chicken again.

  3. Grill

    Grill the thighs about 5–7 minutes on the first side, then flip and continue for another 5–8 minutes. Move to the cooler zone for flare-ups or fast browning. Each thigh must reach at least 165°F; thighs can be cooked to 175°F for a softer texture.

  4. Toast and build

    Rest chicken on a clean plate for 5 minutes. Toast buns briefly on the grill. Spread smoky mayo on the buns, then add chicken, lettuce, and tomato.

TEMPERATURE NOTE

Chicken must reach at least 165°F in the thickest part. Check the thickest part with a thermometer, away from bone or the hot pan.

USDA temperature guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. Prep before cooking

    Allow about 15 minutes to prepare ingredients and preheat.

  2. Cook with checkpoints

    Allow 12–18 min; follow temperature and texture rather than the clock.

  3. Finish and serve

    Rest 5 minutes before serving.

WHEN THE COOK HAS QUESTIONS

A little help.

Can I make sliders?

Yes. Cut cooked thighs to fit smaller buns and adjust the bread quantity; the recipe’s serving count assumes full-size sandwiches.

Can I use chicken breast?

Yes. Pound to even thickness and cook to 165°F, checking early because breast can dry out faster.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate in shallow containers within 2 hours, or within 1 hour when it’s over 90°F outside. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat

Reheat leftovers covered with a little water or broth until they reach 165°F throughout.

Next-day idea

Chop leftover chicken into wraps or lunch bowls.

USDA leftover guidance
KEEP THE GOOD FOOD GOING

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FREE MEAT TEMPERATURE CHEAT SHEET

Cook with confidence.

Keep safe cooking temperatures, rest times, and BBQ tenderness targets close at hand. Get the printable guide, plus occasional easy recipes and practical grilling tips.

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