Grilled Chicken Sandwich

I didn’t expect much. I mean, grilled chicken sandwich? They’re usually fine. Safe. Sometimes dry. But this one… it kind of stopped me mid-bite. It’s the pickle brine that kicks things off, adds this subtle tang you don’t realize you were missing, then comes the slaw (zingy, crisp, alive), and finally that spicy mayo bringing the heat just enough to make you pause, nod, and take another bite.

Jump to Recipe

What do I love most? It’s easy. Like, “weekday dinner without the eye-roll” is easy. But it still feels special, the kind of thing you’d serve to friends on a summer night, maybe with cold drinks and grilled corn on the side.

Why You’ll Crave These Chicken Sandwiches

You control the quality
No mystery meat. No drive-thru regret. I use organic, humanely raised chicken and ingredients I can pronounce — and the payoff is flavor and peace of mind.

Big on protein, light on stress
One sandwich = one full chicken breast = about 45 grams of clean protein. No powders, no tracking apps, just real food that fills you up.

Pickle-brined magic
This step takes 30 seconds and transforms plain chicken into something bright, juicy, and totally not boring. Trust me, don’t skip it.

Weeknight-worthy flavor
Tastes like a splurge, cooks like a Tuesday. It’s one of those rare meals that feels “restaurant good” but doesn’t ask you to meal-prep your life away.

Ridiculously tender
With a meat mallet or rolling pin, that chicken turns buttery-soft. It’s one of those small kitchen tricks that makes you feel like you’ve hacked something.

Grilled Chicken Sandwich Ingredients You’ll Need

This grilled chicken sandwich keeps things simple, but smart. Every component pulls its weight, and you’ll notice that nothing here is extra. Just a few key elements that bring flavor, texture, and balance.

Chicken and Brine

• 4 boneless, skinless chicken breasts (about 6 oz each)
  Pound them to even thickness so they cook evenly and stay juicy.
• 2 cups pickle juice
  Preferably from dill pickles. Don’t toss the jar when the pickles are gone — this brine is the secret weapon.

Spice Rub

• ¾ tsp garlic powder
  Adds depth and savoriness.
• ¾ tsp paprika
  For a warm, smoky edge.
• ⅛ tsp cayenne pepper
  Optional, but it brings a nice undercurrent of heat.

Slaw

• 1½ cups shredded cabbage (mix of red and green)
  Crunch is key. Pre-shredded mix works fine if you’re short on time.
• ½ cup shredded carrots
  Sweetness + color.
• 2 tsp red wine vinegar
  Brightens everything.
• 1 tsp olive oil
  For just a touch of richness.
• 1 tsp Dijon mustard
  For tang and zip.
• Pinch of salt
  Brings it all together.

Spicy Mayo

• 4 tbsp light mayonnaise
  Use your go-to brand.
• 1 tbsp Sriracha
  Adjust to taste. If you love heat, go wild.

To Assemble

• 4 whole wheat rolls or burger buns
  Something soft but sturdy.
• Dill pickle chips
  Don’t skip these. They’re the crunch kicker.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs tend to stay juicier and have a richer flavor. Just adjust the cooking time slightly — they may need a minute or two more per side on the grill.

How to Make a Grilled Chicken Sandwich (Step-by-Step Guide)

Honestly? This isn’t a “read once, memorize forever” type of recipe. You’ll want to have it nearby the first time. But after that, it kind of imprints on your hands. Let’s go.

1. Brine Like You Mean It

Grab those chicken breasts. Pound ‘em gently — not into paper, just enough to even them out. About half an inch thick.

Now here’s the weird magic: pickle juice. Pour it over the chicken in a bowl or bag. Cover. Fridge. 4 to 8 hours is the goal — overnight if you’re a planner.

Reality check: Even 90 minutes does something. More is better, but don’t toss the plan if time’s tight.

2. Slaw and Sauce — Simple and Sneaky Good

Slaw first: toss together your cabbage, carrots, vinegar, mustard, olive oil, and salt. Give it a quick taste. Yes, it’s that zingy.

Fridge it while you handle everything else. That downtime? Crucial. It softens the crunch just enough.

Now mix your spicy mayo — mayo + Sriracha — and tweak the heat to taste. It should feel exciting, not punishing.

Pro shortcut: Bagged slaw mix is fine. No shame.

3. Grill Game

Out of the brine? Pat the chicken dry. Very dry. Moisture = steam = no sear.

Rub in the garlic powder, paprika, and cayenne. Preheat grill on high, then dial it down to medium-low.

Grill 4–5 minutes per side, lid closed. The moment it hits 165°F inside, pull it. Not 170. Not “I’ll just give it one more minute.” Trust the temp.

No grill? Stove it. Cast iron gives great grill-adjacent vibes.

4. Stack and Snack

Toast your buns (if that’s your thing — it should be).

Spread spicy mayo on both sides. Then build:
Bottom bun → slaw → grilled chicken → pickle chips → top bun.

Step back. Look at it. Tell someone. Or don’t — and keep it all for yourself.

How do I stop the chicken from drying out?

Two non-negotiables: brine + thermometer. Don’t guess. Don’t wing it. 165°F is juicy perfection. Anything past that? Regret.

What to Serve with a Grilled Chicken Sandwich

You know that quiet moment, right after you take a bite, before you even say anything, and everyone around the table just knows it’s good? That’s what this sandwich aims for. But let’s not stop at the sandwich.

The right sides turn it into a whole experience. So here’s how to round it out without overthinking:

What to Serve It With

• Sweet potato fries
  Roasted or air-fried. Their natural sweetness balances the heat in the mayo.
• Cold cucumber salad
  Thin slices + red onion + vinegar. Super refreshing, zero effort.
• Corn on the cob
  Buttered, grilled, maybe even hit with a little chili-lime if you’re bold.
• Potato chips or kettle chips
  When in doubt, crunch it out. Especially great with a backyard vibe.

Drinks That Pair Well

• Iced tea (sweet or not)
  Classic. Safe. Always delivers.
• Lemonade with mint
  Adds a cooling counterpoint to the sandwich’s heat.
• Cold beer
  Lager or pale ale, especially if the grill’s still warm.
• Sparkling water with citrus
  Keeps things light if you’re watching the calories.

Can I serve this cold or make it into meal prep?

Absolutely, but assemble it just before eating. Store the chicken, slaw, and sauce separately. Reheat the chicken gently (or eat cold), then build your sandwich fresh. It’s surprisingly great picnic-style too.

Storing Your Grilled Chicken Sandwich & Making It Ahead

There’s something oddly comforting about leftovers, like a gift from your past self. But let’s be honest: not all sandwiches are built to survive the fridge. This one? It holds its own, as long as you store the parts smartly.

Brine, Build (Later)

• Start the brine the night before.
  You don’t even have to think. Toss the chicken in pickle juice, tuck it into the fridge, and call it a win.
• Slaw and sauce?
  Whip them up in advance. Slaw gets better after a few hours; it softens slightly, and the flavors mellow. That vinegary bite mellows out into something borderline addictive.
• Grill your chicken ahead.
  Let it cool, wrap in foil or seal it in a container, and refrigerate. It’ll hold up beautifully for 3–4 days.

Tiny trick: Slice before storing if you plan to use it for lunches. Cold chicken stacks easily on wraps or salads.

How to Reheat Without Ruining It

• Skip the microwave. Seriously. It’ll zap the moisture right out.
• Use a skillet with a lid over low heat, or wrap in foil and warm it in a low oven (~300°F).
• Keep the slaw and spicy mayo cold. That contrast — warm chicken, chilled crunch — still hits hard.

Bonus Round: Leftover Glow-Ups

Got extra chicken? Perfect. Here’s where it gets fun:

• Wrap it up with avocado and extra slaw.
• Throw it on greens — instant protein-packed salad.
• Build a grain bowl: rice, pickles, a few spoonfuls of mayo, maybe even a fried egg if you’re feeling it.

How long does this stuff last?

• Chicken: 3–4 days, sealed tight.
• Slaw & mayo: 2–3 days.
• Assembled sandwiches: Eat ASAP — but if you must, wrap them tight and re-toast before serving.

Grilled Chicken Sandwich Variations and Customizations

Here’s the thing: no matter how perfectly a recipe is written, most of us tweak it the second we get into the kitchen. Maybe it’s curiosity, maybe it’s a missing ingredient, or maybe, deep down, we like the feeling of making it “ours.”

This grilled chicken sandwich? It’s the kind of canvas that invites customization. Here’s what people are doing — not just what sounds good in a blog post.

Wanna Turn Up the Heat?

• Toss a few pickled jalapeño slices on there.
• Or mix a little chipotle in adobo into your mayo for smoky depth.
• Not into spice? Skip the Sriracha entirely and let the slaw take center stage. It holds its own.

You’re not “ruining” anything, just following your palate.

Buns, or Whatever You’ve Got

Let’s not pretend we always have the “right” bun on hand.

• Brioche is rich and dreamy if you’re feeling fancy.
• Ciabatta holds up when you want more chew.
• Grilled flatbread makes it feel a little gourmet.

And hey, butter lettuce wraps work when carbs are off the table. No judgment. Been there.

The “Wait, Can I Just Use…?” Fixes

• No cabbage? Shred romaine or massage some kale with the dressing.
• Out of mayo? Stir some Greek yogurt with lemon juice and hot sauce, and you’ll barely notice the swap.
• No grill? Use a cast iron pan or even your oven’s broiler. You’re not failing, you’re improvising.

Reader Remix Hits

These aren’t chef tricks — they’re actual ideas from people who made it, loved it, and posted about it:

• Avocado slices — creamy, cooling, balances the spice
• Melted cheese — sharp cheddar or pepper jack takes it into full comfort food territory
• Bacon — because some days, you need a little overkill

I’m a vegetarian. Is there hope?

Absolutely. Grill up a portobello, a thick slice of halloumi, or pressed tofu with the same rub. The slaw and spicy mayo still slap, and no one’s missing anything.

Conclusion

Here’s the thing about this grilled chicken sandwich: it’s not trying to be revolutionary. It’s not dressed up in trendy buzzwords or fake gourmet glam. It’s just… satisfying. Reliable. The kind of thing you make once, and then crave randomly two weeks later while driving home, wondering if you still have pickle juice in the fridge.

It delivers bold flavor with basic ingredients. It doesn’t ask for a lot of your time. And it’s flexible — whatever mood you’re in, it can match it.

So if your dinners have been feeling stale lately, or you just need something that feels like effort without actually being exhausting, give this one a go. Cook it once, and chances are, you’ll make it your own next time. (That’s kind of the whole point.)

If you do try it, tell me how you made it yours. Different slaw? Toasted garlic bun? Extra hot sauce? I’d honestly love to know. And hey, if it becomes a staple in your kitchen, don’t say I didn’t warn you.

FAQs

What do you put on a grilled chicken sandwich?

The beauty of a grilled chicken sandwich is its versatility. The essentials? A juicy grilled chicken breast, a flavorful sauce (like spicy mayo or honey mustard), fresh toppings (lettuce, tomato, pickles, slaw), and a toasted bun. From there, you can layer in extras — cheese, avocado, crispy onions — or keep it minimalist. It’s all about balance: flavor, texture, and contrast.

Is a grilled chicken sandwich healthy?

It can be — and often is. When made with lean chicken breast, light sauce, and whole wheat buns, it’s packed with protein and lower in saturated fat than fried options. Skip heavy toppings (like double cheese or bacon) if you’re watching calories, and load up on veggies or a tangy slaw instead. The version in this recipe hits that healthy-meets-satisfying sweet spot.

Does McDonald’s still have a grilled chicken sandwich?

As of the last major menu changes, McDonald’s no longer carries a grilled chicken sandwich in most U.S. locations. They pulled it in early 2020 during a menu simplification, and while there have been rumors of a return, it hasn’t made a consistent comeback. If you’re craving that style, this homemade version is a healthier, way more flavorful upgrade.

What pairs best with grilled chicken?

Grilled chicken plays nice with almost anything, that’s part of its charm. For sides, think contrast:

• Crispy sweet potato fries or kettle chips
• A sharp, vinegar-based slaw
• Grilled corn or veggie skewers
• A chilled cucumber or pasta salad

And drinks? Iced tea, sparkling lemonade, or even a light beer hit just right.

Grilled Chicken Sandwich Recipe

Amelia

A juicy, pickle-brined grilled chicken sandwich layered with spicy mayo, crunchy slaw, and tangy pickles, a bold, satisfying bite every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Brining Time 4 hours hrs

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4 sandwiches

Calories 420 kcal

Equipment

• Grill
• Mixing Bowl
• Tongs
• Knife

Ingredients

  

Chicken & Brine

• 4 boneless skinless chicken breasts about 6 oz each, pounded to ½-inch thickness
• 2 cups pickle juice preferably from dill pickles

Spice Rub

• 0.75 tsp garlic powder
• 0.75 tsp paprika
• 0.125 tsp cayenne pepper optional

Slaw

• 1.5 cups shredded cabbage mix of red and green
• 0.5 cup shredded carrots
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp olive oil
• 1 pinch salt

Spicy Mayo

• 4 tbsp light mayonnaise
• 1 tbsp Sriracha adjust to taste

To Assemble

• 4 whole wheat rolls or burger buns
• dill pickle chips for topping

Instructions

 

• Place chicken breasts in pickle juice and refrigerate 4–8 hours to brine.
• Mix slaw ingredients in a bowl and chill to allow flavors to develop.
• Combine mayo and Sriracha in a bowl. Adjust heat to taste.
• Remove chicken from brine, pat dry, and coat with spice rub.
• Preheat grill to high, reduce to medium-low, and grill chicken 4–5 minutes per side until internal temp reaches 165°F.
• Toast buns if desired. Spread spicy mayo on both sides.
• Assemble: bottom bun, slaw, grilled chicken, pickle chips, top bun. Serve immediately.

Notes

You can swap the slaw for a simple lettuce and tomato combo. Try chipotle mayo for a smokier flavor or skip the bun for a low-carb lettuce wrap.

Keyword Grilled Chicken Sandwich

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