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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 could be boring, but for those who marinate it and add other flavors and textures, you’ll have a recipe for achievement. This mix of pickle-brined chicken breast, zesty slaw, and spicy mayo is so good and simple for weeknight dinners or weekend cookouts. Plus, it’s high in protein. In case you love a great sandwich, make certain 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 may 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 lets you control the ingredients used. I go for organic humanely raised chicken and organic ingredients.

Ingredients

• Chicken Breast: 4 six-ounce boneless, skinless chicken breasts with the tenderloin removed
• Grilled Chicken Marinade: All you wish 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 like a complete wheat potato roll for a chicken sandwich, but any whole wheat bun or roll will work.

The right way to Make a Grilled Chicken Sandwich

1. Marinate the Chicken: Pound out the thicker ends of the chicken breasts to make them more of the identical size in order that they may cook evenly. Marinate the chicken in pickle juice, and refrigerate it for 4 to eight hours.
2. Make the spicy mayo by combining the sriracha and mayonnaise.
3. Slaw: Whisk vinegar, oil, salt, and Dijon in a bowl and stir within the cabbage and carrots. Cover and chill until you’re able to assemble the sandwiches.
4. Season the Chicken: Preheat the grill to high, and mix the spices in a small bowl. Rub olive oil spray on each side of the chicken breast after which coat with spices.
5. How long does it take to grill chicken? Once the grill is hot, reduce the warmth to medium-low and oil the grates by rubbing paper towels soaked in oil over them. Add the chicken and cook for 4 to 5 minutes on all sides or until a thermometer inserted into the thickest a part of the breast reads 165°F.
6. Assemble the Sandwiches: Spread the spicy mayo on each side of the rolls and top each bit 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 together with a cucumber salad or corn salad.

The right way to Store Grilled Chicken Sandwiches

Grilled chicken will last as long as 4 days within the fridge. Store the sandwich ingredients individually and assemble them before eating for the most effective results. You possibly can toast the bread and microwave the chicken for those who 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. In case you’re not a spice fan, decrease the sriracha or simply use plain mayo.
• Slaw: To save lots of time, buy a bag of coleslaw mix as a substitute of prepping the cabbage and carrots.

What You may Need

More Grilled Chicken Recipes You’ll Love

Prep: 15 minutes mins

Cook: 15 minutes mins

marinate time: 4 hours hrs

Total: 4 hours hrs 30 minutes mins

Yield: 4 servings

Serving Size: 1 sandwich

• Pound out the thicker end of the chicken breast to make the thickness even on each ends, about 1/2-inch thick, this may make sure the chicken cooks even. Use the tenderizer to tenderize the breast (that is optional, but gives you essentially the most tender chicken breast).

• Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate no less than 4 hours, or as much as 8 hours.

• Make the spicy mayo: Mix mayo and sriracha, put aside.

• In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon and 1/8 teaspoon salt. Add cabbage and carrots and toss to mix. Cover and chill until able to assemble sandwiches.

• When able to cook, preheat the grill on high.

• Mix garlic powder, paprika, cayenne pepper and 1/4 teaspoon salt in a small bowl. Rub chicken on each side with olive oil spray then spread the spices throughout each side.

• When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.

• Cook 4 to five minutes on all sides, or until an instant-read thermometer inserted into the thickest a part of the breast reads 165F, careful to not overcook so that you don’t dry out the chicken.

• To assemble sandwiches, place the spicy mayo and slaw on each side of the rolls. Add the chicken and pickle slices.

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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