My favorite grilled chicken sandwich, made with tender pickle grilled chicken breasts, a savory salad, and spicy mayo – so good!
Grilled Chicken Sandwiches
Grilled chicken breast can be boring, but if you marinate it and add other flavors and textures, you have a recipe for success. This combo of pickled chicken breast, umami salad, and spicy mayo is perfect for a weeknight dinner or weekend cookout. Plus, it’s high in protein. If you like a good sandwich, be sure to try my Pulled Pork, Air Fryer Chicken Sandwich, Avocado and Tomato Grilled Chicken Sandwich, and Air Fryer Shrimp Sandwich.
Why You’ll Love These Chicken Sandwiches
- high protein: Each sandwich is made with one organic chicken breast and contains 45 grams of protein per piece.
- Kimchi brine: Add flavor to chicken breasts.
- too delicious! You can make any easy meal any night of the week!
- So gentle! This tenderizer is a game changer for grilled chicken breasts!
- Healthier than McDonald’s, Chick Fil A or Wendys: Making a chicken sandwich from scratch gives you control over the ingredients you use. I choose organic humanely raised chicken and organic ingredients.
raw material
- chicken breast: Four six-ounce boneless skinless chicken breasts, tenderloin removed
- Grilled Chicken Marinade: All you need is pickle juice!
- Roast Chicken Seasoning: Garlic Powder, Paprika, Paprika
- salad: Thinly sliced red and green cabbage, shredded carrots, Dijon mustard, olive oil, salt, red wine vinegar
- Spicy Mayonnaise: Sriracha, mayonnaise
- Pickle: Top each sandwich with dill pickle slices.
- bread: I like to use whole wheat potato rolls for chicken sandwiches, but any whole wheat bread or roll will do.
How to Make a Grilled Chicken Sandwich
- Marinated Chicken: Break up the thicker end of the chicken breasts to make them more consistent in size so they heat evenly. Marinate the chicken in the kimchi juice and refrigerate for four to eight hours.
- Make Spicy Mayonnaise Mix the sriracha and mayonnaise together.
- salad: Whisk the vinegar, oil, salt, and Dijon in a bowl, and add the cabbage and carrots. Cover and chill until ready to assemble sandwiches.
- To season the chicken: Preheat the grill to high and combine the spices in a small bowl. Spray olive oil on both sides of chicken breasts, then coat with spices.
- How long does it take to roast a chicken? Once the grill is hot, reduce the heat to medium-low and grease the grill by wiping it down with an oil-soaked paper towel. Add the chicken and cook four to five minutes per side, or until a thermometer inserted in the thickest part of the chicken breast reads 165°F.
- Assemble the sandwiches: Spread spicy mayonnaise on both sides of the rolls and top each with salad. Then add the chicken and kimchi slices.
What to Serve with Grilled Chicken Sandwiches
Serve this easy grilled chicken sandwich with air fryer sweet potato fries, macaroni or potato salad, or if you want something lighter, serve it with cucumber or corn salad.
How to Store Grilled Chicken Sandwiches
Roast chicken will keep for up to four days in the refrigerator. Store sandwich ingredients separately and assemble them just before serving for best results. If you like your sandwiches hot, you can toast the bread and reheat the chicken in the microwave.
What toppings go well on chicken sandwiches?
It’s the ingredients that take this grilled chicken sandwich from ordinary to amazing. I topped it with spicy mayo, dill pickles, coleslaw and red wine vinaigrette.
Variety
- Spicy Chicken Sandwiches: For more heat, add extra Sriracha. If you don’t like spice, reduce the Sriracha or just use regular mayonnaise.
- salad: To save time, buy a bag of coleslaw mix instead of prepping cabbage and carrots.
what do you need
More Roast Chicken Recipes You’ll Love
yield: 4 number of copies
Serving Size: 1 sandwich
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Break off the thicker end of the chicken breast so that both ends are of an even thickness, about 1/2 inch thick, this will ensure even heating of the chicken. Use a tenderizer to tenderize the chicken breasts (this is optional, but will give you the most tender chicken breasts possible).
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Place chicken in a shallow bowl and pour in enough pickle juice to cover chicken. Cover and refrigerate for at least 4 hours and up to 8 hours.
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To make the spicy mayonnaise: Combine mayonnaise and Sriracha sauce and set aside.
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In a medium bowl whisk together 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.
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When ready to cook, preheat grill to high.
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Combine garlic powder, paprika, paprika, and 1/4 teaspoon salt in a small bowl. Rub both sides of chicken with olive oil spray, then coat both sides with spices.
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When the grill is hot, reduce the heat to medium-low, grease the grill, and add the chicken.
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Cook 4 to 5 minutes per side, or until an instant thermometer inserted in thickest part of chicken breast reads 165°F, being careful not to overcook, which can dry out the chicken.
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When making sandwiches, serve spicy mayonnaise and salad on both sides of the rolls. Add chicken and kimchi slices.
last step:
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Serve: 1 sandwich, Calories: 406 kcal, carbohydrate: 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
