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My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!!
Grilled Chicken Sandwich
Grilled chicken breast can be boring, but if you marinate it and add other flavors and textures, you’ll have a recipe for success. This combination of pickle-brined chicken breast, zesty slaw, and spicy mayo is so good and easy for weeknight dinners or weekend cookouts. Plus, it’s high in protein. If you love a good sandwich, make sure to try my Pulled Pork, Air Fryer Chicken Sandwich, Grilled Chicken Sandwich with Avocado and Tomato, and Air Fried Shrimp Sandwich.
Why You’ll Love These Chicken Sandwiches
- High Protein: Each sandwich is made with one organic chicken breast, 45 grams of protein each.
- Pickle Brine: Adds flavor to the chicken breast.
- So delicious! Any easy meal you can make any night of the week!
- So tender! This tenderizer is a game changer for grilled chicken breast!
- Healthier than McDonalds, Chick Fil A or Wendys: Making chicken sandwiches from scratch allows you to control the ingredients used. I opt for organic humanely raised chicken and organic ingredients.
Ingredients
- Chicken Breast: Four six-ounce boneless, skinless chicken breasts with the tenderloin removed
- Grilled Chicken Marinade: All you need is pickle juice!
- Grilled Chicken Seasoning: Garlic powder, paprika, cayenne pepper
- Slaw: Thinly sliced red and green cabbage, shredded carrots, Dijon mustard, olive oil, salt, red wine vinegar
- Spicy Mayo: Sriracha, mayonnaise
- Pickles: Top each sandwich with dill pickle chips.
- Bread: I love a whole wheat potato roll for a chicken sandwich, but any whole wheat bun or roll will work.
How to Make a Grilled Chicken Sandwich
- Marinate the Chicken: Pound out the thicker ends of the chicken breasts to make them more of the same size so that they will cook evenly. Marinate the chicken in pickle juice, and refrigerate it for four to eight hours.
- Make the spicy mayo by combining the sriracha and mayonnaise.
- Slaw: Whisk vinegar, oil, salt, and Dijon in a bowl and stir in the cabbage and carrots. Cover and chill until you’re ready to assemble the sandwiches.
- Season the Chicken: Preheat the grill to high, and combine the spices in a small bowl. Rub olive oil spray on both sides of the chicken breast and then coat with spices.
- How long does it take to grill chicken? Once the grill is hot, reduce the heat to medium-low and oil the grates by rubbing paper towels soaked in oil over them. Add the chicken and cook for four to five minutes on each side or until a thermometer inserted into the thickest part of the breast reads 165°F.
- Assemble the Sandwiches: Spread the spicy mayo on both sides of the rolls and top each piece with slaw. Then add the chicken and pickle slices.
What to Serve with Grilled Chicken Sandwiches
Serve this easy grilled chicken sandwich with air fryer sweet potato fries, macaroni salad, or potato salad, or for some lighter options, go with a cucumber salad or corn salad.
How to Store Grilled Chicken Sandwiches
Grilled chicken will last up to four days in the fridge. Store the sandwich ingredients separately and assemble them before eating for the best results. You can toast the bread and microwave the chicken if you prefer a warm sandwich.
What toppings are good on a chicken sandwich?
The toppings are what take this grilled chicken sandwich from basic to amazing. I topped mine with spicy mayo, dill pickles, and coleslaw with a red wine vinaigrette.
Variations
- Spicy Chicken Sandwich: For more heat, add extra sriracha. If you’re not a spice fan, decrease the sriracha or just use plain mayo.
- Slaw: To save time, buy a bag of coleslaw mix instead of prepping the cabbage and carrots.
What You’ll Need
More Grilled Chicken Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 sandwich
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Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even. Use the tenderizer to tenderize the breast (this is optional, but will give you the most tender chicken breast).
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Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate at least 4 hours, or up to 8 hours.
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Make the spicy mayo: Combine mayo and sriracha, set aside.
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In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon and 1/8 teaspoon salt. Add cabbage and carrots and toss to combine. Cover and chill until ready to assemble sandwiches.
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When ready to cook, preheat the grill on high.
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Combine garlic powder, paprika, cayenne pepper and 1/4 teaspoon salt in a small bowl. Rub chicken on both sides with olive oil spray then spread the spices all over both sides.
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When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.
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Cook 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the breast reads 165F, careful not to overcook so you don’t dry out the chicken.
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To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.
Last Step:
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Serving: 1 sandwich, Calories: 406 kcal, Carbohydrates: 29.5 g, Protein: 45 g, Fat: 11.5 g, Saturated Fat: 2 g, Cholesterol: 124 mg, Sodium: 847.5 mg, Fiber: 2.5 g, Sugar: 7.5 g
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