Grilled Cajun Chicken Sandwich

This grilled Cajun chicken sandwich proves that a handful of spices is all you need to turn a plain, go-to boneless chicken breast into a fantastic meal. The chicken is rubbed with a homemade Cajun seasoning blend of bold spices, and then is refrigerated for at least a couple of hours (make sure to plan ahead). By the time it hits the hot grill grates, it’s ready to deliver serious flavor.

Traditional Cajun seasoning features paprika, cayenne, garlic, onion powder, black pepper and sometimes thyme and oregano. Most of those key ingredients are present here, but this recipe skips the onion powder and dried herbs in favor of celery salt and lemon-pepper seasoning. They give the chicken a bright, savory lift that really suits the grilled format.

The result is a sandwich that’s smoky, a little spicy and so satisfying I just can’t put it down. Make it for a summer cookout or pack it in your picnic basket—either way, this sandwich is best enjoyed outdoors in the sunshine.

Ingredients for Grilled Cajun Chicken Sandwich

• Boneless, skinless chicken breasts: Slicing the breasts in half and flattening them helps them cook evenly on the grill, and creates more surface area to soak up all that seasoning. Buying the best chicken will always improve the flavor. Skip the middleman and check out your local farmers market for certified humane poultry.
• Olive oil: A light brushing of good olive oil on both sides helps the spice rub adhere to the chicken, and keeps it from sticking to the grill grates.
• Seasonings and spices: Celery salt, garlic salt, lemon-pepper seasoning, cayenne pepper, paprika and black pepper form the rub here. Together, they build that signature Cajun heat and depth, with the lemon pepper adding a bright, savory note.
• Kaiser rolls: When split and toasted, these sturdy rolls can hold up to a juicy grilled chicken breast without falling apart. A good toast on the cut side adds a little crunch and keeps things from getting soggy.
• Tomato and lettuce: Tomato and lettuce bring freshness and a cool contrast to all that spice. Nothing fancy needed here, just ripe, in-season tomatoes if you can get them.

Directions

Step 1: Season the chicken

Flatten the chicken to a 1/2-inch thickness. Brush both sides with oil. Combine the seasonings and rub the mixture over both sides of the chicken. Arrange the pieces in a 13×9-inch baking dish, then cover and refrigerate them for at least two hours or overnight.

Editor’s Tip: The longer you let the chicken marinate, the more the spices penetrate the meat. If you can swing an overnight rest, it’ll be even better.

Step 2: Grill the chicken

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the chicken pieces, covered, over medium heat or broil them 4 inches from the heat for three to five minutes per side or until the chicken is no longer pink.

Editor’s Tip: A meat thermometer is your best friend here, taking away the guesswork. You’re looking for an internal temperature of 165°F.

Step 3: Assemble the sandwiches

Serve the chicken on a toasted kaiser roll with sliced tomato and lettuce leaves.

Grilled Cajun Chicken Sandwich Variations

• Swap the protein: This spice rub works beautifully on fish fillets, such as tilapia or mahi-mahi, for a lighter, seafood-forward take on the sandwich.
• Add a Cajun aioli: I love a flavorful condiment on my sandwiches, and a homemade aioli or a slather of the best store-bought mayonnaise would pair perfectly with the spiced chicken. Mix some of the same spices used on the chicken into the mayo to make a quick Cajun spread.
• Pile on the toppings: Pepper jack cheese, pickled jalapenos, sliced avocado and/or a scoop of a crunchy coleslaw recipe on top of the chicken would be perfect for loading up this sandwich.
• Make it a po’boy: Replace the kaiser roll with a hoagie roll or French bread roll, add some remoulade, and you’ve got yourself a twist on a Cajun classic.
• Turn up the heat: Double the cayenne in the spice rub or sprinkle a few dashes of your favorite hot sauce over the cooked chicken before serving the sandwiches if you like things spicy.

How to Store Grilled Cajun Chicken Sandwiches

To prevent soggy sandwiches, store leftover cooked chicken separately from the rolls and toppings in an airtight container in the refrigerator—it’ll last for up to four days. The rolls will stay fresher and softer if stored at room temperature. Then, just assemble a fresh sandwich when you’re ready.

What’s the best way to reheat grilled Cajun chicken sandwiches?

Reheat the grilled chicken in a covered skillet over medium heat for two to three minutes per side, or in a 350° oven for about 10 minutes or until it’s warmed through. The microwave works in a pinch, but it can make the chicken dry or rubbery if heated for too long. Microwave the chicken in short intervals, just until it’s warm.

Can you freeze grilled Cajun chicken sandwiches?

I don’t recommend freezing assembled sandwiches, but both cooked and uncooked chicken freeze well. To freeze uncooked, seasoned chicken, lay it on a parchment-lined baking sheet in a single layer, freeze it until it’s firm, then transfer it to a freezer-proof storage container or bag for up to three months. Freeze cooked, cooled chicken in a freezer-proof container or bag. Both can be thawed in the refrigerator before being cooked or reheated.

Grilled Cajun Chicken Sandwich Tips

What can you serve with grilled Cajun chicken sandwiches?

Cajun chicken sandwiches are right at home next to anything you’d find at a summer cookout, such as coleslaw, corn on the cob or summer salads to balance the heat of the spices. Or lean into the Louisiana spirit with a side of red beans and rice or some crispy hush puppies.