Grilled Chicken Sandwich

Grilled Chicken Sandwich

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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!!


  • Prep: 15 minutes
  • Cook: 15 minutes
  • marinate time: 4 hours
  • Total: 4 hours 30 minutes


  • Meat Tenderizer
  • Instant Read Thermometer


  • 4 small boneless skinless chicken breastspreferably organic, 6 oz each (tenderloin removed)
  • 2 cups pickle juiceor enough to cover
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • olive oil spray

For the sandwich:

  • 4 tablespoons light mayo
  • 1 tablespoon sriracha
  • 12 dill pickle chips
  • 4 whole wheat rollssuch as 647 Rolls or Martins potato rolls


  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/8 teaspoon kosher salt
  • 2 teaspoons red wine vinegar
  • 1 1/2 cups thinly sliced red and green cabbage
  • 1/2 cup shredded carrots


  • 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).
  • 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.
  • Make the spicy mayo: Combine mayo and sriracha, set aside.
  • 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.
  • When ready to cook, preheat the grill on high.
  • 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.
  • When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.
  • 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.
  • To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.


Serving: 1 sandwichCalories: 406 kcalCarbohydrates: 29.5 gProtein: 45 gFat: 11.5 gSaturated Fat: 2 gCholesterol: 124 mgSodium: 847.5 mgFiber: 2.5 gSugar: 7.5 g

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