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Grilled Chicken Sandwich Recipe
4.9 from 74 votes

Grilled Chicken Sandwich Recipe

This grilled chicken sandwich features boneless skinless chicken breasts marinated in pickle juice for tenderness and tang. After seasoning with a blend of paprika, garlic powder, cayenne, and salt, the chicken is grilled to juicy perfection. The sandwich is assembled with spicy mayo and crisp shredded cabbage and carrot slaw on whole wheat rolls, offering a balance of smoky, spicy, and fresh flavors in each bite.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 4 servings
Calories: 406 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Make the spicy mayo: Combine mayo and sriracha, set aside.
  4. 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.
  5. When ready to cook, preheat the grill on high.
  6. 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.
  7. When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.
  8. 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.
  9. To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 406

% 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.