A great club sandwich is stacked, juicy, and full of contrast, and this Buttermilk Grilled Chicken Club has it all. Thin chicken cutlets soak in a garlicky buttermilk marinade that keeps them tender, then get grilled until lightly charred and layered with crispy bacon, melted Swiss, tomato, and lettuce on toasted buns with a creamy herb spread. It takes about 15 minutes of active work plus marinating time, and it is easy to double for a crowd. If you want another take on this sandwich, see my Grilled Chicken Club Sandwich.
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Why This Buttermilk Grilled Chicken Club Works
- Buttermilk keeps chicken juicy: its mild acidity gently tenderizes the meat, so lean chicken breast does not dry out on the grill.
- Thin cutlets cook evenly: slicing the breasts in half gives you sandwich-sized pieces that cook in minutes.
- A herb spread adds creaminess: mayonnaise with buttermilk, Dijon, and fresh herbs ties the layers together.
- Classic club layers: bacon, Swiss cheese, tomato, and lettuce give salty, creamy, crisp, and fresh in every bite.
Buttermilk is naturally acidic, which loosens the surface proteins of the chicken without turning it mushy, as stronger acids like lemon juice can do when the meat marinates too long. That is why buttermilk is a favorite marinade for both fried and grilled chicken.
Ingredients for Buttermilk Grilled Chicken Club
For the chicken:
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally into 4 cutlets
- 1 cup buttermilk
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the herb spread:
- 1/4 cup mayonnaise
- 1 tablespoon buttermilk
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives
For assembly:
- 8 slices bacon
- 4 slices Swiss cheese
- 4 hamburger buns or ciabatta rolls, toasted
- Lettuce leaves
- 1 large tomato, sliced
How to Make Buttermilk Grilled Chicken Club
Step 1: Marinate the Chicken
Whisk the buttermilk, garlic, garlic powder, onion powder, paprika, salt, and pepper in a bowl or zip-top bag. Add the chicken cutlets, turn to coat, and refrigerate for at least 1 hour and up to 4 hours. Longer marinating is fine, but the texture is best within 24 hours.
Step 2: Make the Spread
Stir together the mayonnaise, buttermilk, Dijon, and herbs. Refrigerate until ready to build the sandwiches.
Step 3: Cook the Bacon
Cook the bacon in a skillet over medium heat or bake it at 400°F for 15 to 20 minutes, until crisp. Drain on paper towels.
Step 4: Grill the Chicken
Heat a grill or grill pan to medium-high and oil the grates. Lift the chicken out of the marinade, shake off the excess, and grill for 4 to 5 minutes per side, until it reaches 165°F. Discard the used marinade. The USDA recommends an internal temperature of 165°F for poultry. Top each cutlet with Swiss cheese during the last minute so it melts.
Step 5: Toast the Buns
Toast the buns cut-side down on the grill for 30 to 60 seconds, until golden.
Step 6: Assemble the Sandwiches
Spread the herb mixture on both halves of each bun. Layer lettuce, tomato, the cheese-topped chicken, and two slices of bacon, then add the top bun. Serve immediately.
How to Serve Buttermilk Grilled Chicken Club
Serve these sandwiches with crispy fries, a bowl of creamy coleslaw, or a crisp green salad. If you would like more grilled chicken ideas, try my Juicy Grilled Chicken Breast on another night. Add avocado, pickles, or a slice of red onion for extra flavor.
How to Store and Reheat Leftovers
Store the chicken, bacon, and toppings separately in airtight containers in the refrigerator for up to 3 to 4 days. Reheat the chicken in a skillet over medium heat with a splash of water, or in the microwave until steaming hot, and assemble fresh sandwiches. You can also freeze cooked chicken cutlets for up to 3 months.
Tips and Variations
- Slice the chicken thin. Thick breasts cook unevenly and dry out at the edges.
- Shake off the excess buttermilk before grilling so the chicken sears instead of steaming.
- Do not marinate longer than 24 hours, because the texture can turn mushy.
- Use a grill pan or cast iron skillet if you do not have an outdoor grill.
- Swap the Swiss for cheddar, provolone, or pepper jack.
- Use turkey bacon for a lighter sandwich.
- Make lettuce wraps instead of buns for a low-carb version.
Frequently Asked Questions
How long should chicken marinate in buttermilk?
At least 1 hour, and up to 24 hours. Two to four hours is a good balance.
Can I bake the chicken instead of grilling?
Yes. Bake on a sheet pan at 425°F for 12 to 15 minutes, turning once, until it reaches 165°F.
Can I make the sandwiches ahead of time?
Cook the chicken and bacon ahead, but assemble the sandwiches just before serving so the buns stay crisp.
What bread works best?
Toasted brioche buns, ciabatta rolls, or sourdough all hold up to the fillings.
Can I use chicken thighs?
Yes. Boneless thighs are juicy and take about the same time. Cook to 165°F.
Buttermilk Grilled Chicken Club Sandwich
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally into 4 cutlets
- 1 cup buttermilk For the marinade.
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup mayonnaise For the herb spread.
- 1 tablespoon buttermilk For the herb spread.
- 1 teaspoon Dijon mustard For the herb spread.
- 1 tablespoon chopped fresh parsley or chives For the herb spread.
- 8 slices bacon
- 4 slices Swiss cheese
- 4 hamburger buns or ciabatta rolls, toasted
- lettuce leaves
- 1 large tomato, sliced
Instructions
Cooking
- Whisk the marinade ingredients and add the chicken cutlets. Refrigerate at least 1 hour and up to 4 hours.
- Stir together the mayonnaise, 1 tablespoon buttermilk, Dijon, and herbs for the spread.
- Cook the bacon until crisp and drain.
- Heat a grill or grill pan to medium-high and oil the grates. Shake off excess marinade and grill the chicken 4 to 5 minutes per side until 165°F, topping with Swiss during the last minute.
- Toast the buns cut-side down 30 to 60 seconds.
- Spread the herb mixture on the buns, layer lettuce, tomato, chicken, and bacon, and serve.
