Grilled Chicken BLT with Smoked Gouda

This sandwich recipe has summer grilling written all over it! It takes the classic BLT recipe and adds in juicy grilled chicken thighs and smoked gouda for an elevated, smoky, and satisfying sandwich! Chicken can be grilled on an outdoor grill or an indoor grill pan.

Grilled Chicken BLT with Smoked Gouda

  • Servings: 6
  • Difficulty: easy
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1.5 tsp coarse kosher salt (this can be sustituted with 1 tsp of table salt)
1/2 tsp pepper
1/4 tsp dry mustard powder
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tablespoon olive oil
6 boneless skinless chicken thighs (roughly 2 lbs)
6 slices of smoked gouda
6 hamburger buns
6 leaves of lettuce (iceberg or romaine)
12 slices of cooked bacon (cooked in the microwave according to package directions)
6 large tomato slices


Preheat grill or grill pan over moderately high heat (about 450 – 500 degree F on an outdoor grill)

In a small bowl combine salt, pepper, mustard powder, onion powder, garlic powder, and smoked paprika. Mix until well combined.

Add the chicken thighs to a large bowl and coat with the olive oil. Once coated, add seasoning mix to the chicken thighs and toss until the chicken is well coated.

Arrange chicken thighs on the grill and cook for approximately 15 minutes, flipping once half way through. Cooking times may vary so check doneness with a meat thermometer. Chicken should have an internal temperature of 165 degrees F.

Once cooked, remove the chicken from the grill and place in a single layer on a pan or plate. Immediate top each piece of chicken with a slice of cheese so that it melts.

Sandwich assembly: Spread mayonnaise on the top and bottom of each bun. On the bottom bun layer a lettuce leaf, 1 piece of chicken, 2 slices of bacon, and a slice of tomato. Top with the bun topper and repeat for each sandwich.

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