Artisan Grilled Chicken Sandwich – Easy McDonald’s Copycat

This McDonald’s grilled chicken sandwich copycat is fresh, simple, and surprisingly satisfying — grilled marinated chicken stacked on a ciabatta roll with charred onions, baby arugula, and a homemade sun-dried tomato aioli. It’s lighter than fried versions, still loaded with flavor, and honestly way better than fast food. Great for meal prep or casual dinners that feel a little fancy.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: herby, savory, lightly tangy
• Great for: weeknight dinners, lunch meal prep, reset meals

Why I Like This Recipe

Had leftover chicken, zero energy, and somehow made a sandwich I’ve now craved three days in a row. The aioli is everything. Honestly just that plus grilled bread would’ve been enough.

Ingredients

Marinade

• ¼ cup lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup olive oil

Sun-Dried Tomato Aioli

• ¼ cup sun-dried tomatoes
• 1 small garlic clove
• 1 tsp lemon juice
• ½ cup mayo
• 3–4 fresh basil leaves

Sandwich Stuff

• 4 boneless, skinless chicken breasts
• Salt + pepper, to taste
• 1 tbsp olive oil
• 1 red onion, sliced into thick-ish rings
• 2 cups baby arugula
• 4 ciabatta rolls

How To Make Artisan Grilled Chicken Sandwich

1. Marinate the chicken: Whisk marinade ingredients. Pound chicken to ½-inch thick, toss it in, and refrigerate for 2 hours.
2. Make the aioli: Blend sun-dried tomatoes, garlic, lemon, mayo, and basil. Chill it in the fridge.
3. Grill the chicken: Remove from marinade, season with salt + pepper, and grill 3–4 mins per side. Let rest.
4. Char the onions: Brush with oil, season lightly, and grill until softened and slightly burnt, 4–5 mins.
5. Toast the ciabatta: Cut side down on a grill or skillet for 1–2 mins.
6. Assemble: Aioli both sides. Chicken, onions, arugula. Top bun on. Done.

Tips for Success

• Pound chicken flat so it cooks evenly. Trust.
• Use thick onion slices so they don’t fall apart.
• Double the aioli if you’re an over-saucer (no judgment).
• Toasted ciabatta holds up better to the juice — plus, it tastes better.

Storage and Reheating

• Fridge: Store chicken, aioli, and other toppings separately. Lasts up to 3 days.
• Reheat: Use a skillet or oven. Skip the microwave — it wrecks the texture. Add a lid to keep it juicy.

Frequently Asked Questions

• Can I use chicken thighs?
  Totally. Just trim excess fat and adjust cooking time — thighs take a bit longer.
• No grill?
  Use a cast iron skillet or grill pan. High heat is your best friend here.
• What if I don’t have sun-dried tomatoes?
  Try roasted red peppers or even a little tomato paste + basil + garlic. It’s a vibe.
• What’s a good swap for arugula?
  Spinach or spring mix work fine — just make sure it’s dry.
• Can I prep this ahead of time?
  Yes. Marinate overnight and make the aioli in advance. Build fresh for max texture.

Common Mistakes and How to Dodge Them

• Using thick chicken straight from the pack: It won’t cook evenly. Pound it thinner or it’ll be dry on one side, raw on the other.
• Too much marinade time: More than 24 hours and the acid can make the chicken mushy. Two to four hours = sweet spot.
• Undercooked onions: Don’t rush them. The char adds so much. Give them time to soften and caramelize a bit.
• Skimping on the aioli: It’s kind of the whole point. Spread both sides. More is more.
• Un-toasted bread: Not only does it get soggy — it also just doesn’t hit the same. Take the extra 90 seconds.

Nutrition Facts (Per Serving)

• Calories: 823 kcal
• Total Fat: 47g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 960mg
• Potassium: 700mg
• Total Carbohydrate: 46g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 48g

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