Grilled Chicken Sandwich Recipe
User Reviews
4.9
Grilled Chicken Sandwich Recipe
Description
The Grilled Chicken Sandwich recipe uses small boneless, skinless chicken breasts that are tenderized and marinated in pickle juice for at least four hours, infusing moisture and subtle acidity. Before grilling, the chicken is rubbed with a spice mixture containing garlic powder, paprika, cayenne pepper, and salt, which adds flavor and slight heat. The spicy mayo made from mayonnaise and sriracha adds a creamy, zesty contrast.
Shredded red and green cabbage mixed with shredded carrot is tossed in a vinaigrette of Dijon mustard, red wine vinegar, olive oil, and salt to provide a crisp, tangy slaw that brightens the sandwich. The chicken is grilled over medium heat until cooked through and served on a whole wheat roll, combining smoky grilled meat with crunchy, fresh vegetables and spicy creaminess.
This sandwich balances richness and freshness, suitable for a satisfying lunch or dinner. The pickled slaw can be prepared in advance and chilled. Removing tenderloins helps even thickness and cooking. Olive oil spray aids in grilling without sticking.
Ingredients
- 4 small chicken breast preferably organic, 6 oz each (tenderloin removed, boneless skinless
- 4 tablespoons mayonnaise light
- 1 teaspoon Dijon mustard
- 2 cups pickle juice (or enough to cover)
- 1 tablespoon sriracha
- 1 teaspoon olive oil
- 3/4 teaspoon garlic powder
- 12 dill pickles chips
- 1/8 teaspoon kosher salt
- 3/4 teaspoon paprika
- 4 whole wheat rolls (such as 647 Rolls or Martins potato rolls)
- 2 teaspoons red wine vinegar
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups red cabbage thinly sliced
- 1 1/2 cups green cabbage thinly sliced
- olive oil spray form
- 1/2 cup carrot shredded
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 406kcal | 20% |
| Carbohydrates | 29.5g | 10% |
| Protein | 45g | 90% |
| Fat | 11.5g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 847.5mg | 35% |
| Fiber | 2.5g | 10% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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