Grilled Chicken Sandwich Recipe
Indulge in my go-to Grilled Chicken Sandwich, featuring juicy, pickle-brined chicken breast grilled to perfection, topped with a vibrant slaw and a kick of spicy mayo – absolutely delicious!
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Ingredients
- 4 small boneless skinless chicken breasts
- 3/4 teaspoon garlic powder
- olive oil spray
- 4 tablespoons light mayo
- 1 tablespoon sriracha
- 12 dill pickle chips
- 4 whole wheat rolls
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 2 teaspoons red wine vinegar
- 1 1/2 cups thinly sliced red and green cabbage
- 1/2 cup shredded carrots
- 3/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 cups pickle juice
Equipment Needed
- Meat Tenderizer
- Instant Read Thermometer
Instructions
- 1
Begin by flattening the thicker part of the chicken breast to achieve a uniform thickness of approximately 1/2 inch. This step is crucial for ensuring even cooking. If desired, use a meat tenderizer to enhance the tenderness of the chicken breast (this is optional but recommended for maximum tenderness).
- 2
Place the chicken in a shallow dish and pour enough pickle juice over it to fully submerge the meat. Cover the dish and let it marinate in the refrigerator for a minimum of 4 hours, or up to 8 hours for more flavor.
- 3
Prepare the spicy mayo by mixing mayonnaise with sriracha in a bowl; set it aside for later use.
- 4
In a medium-sized bowl, whisk together vinegar, 1 teaspoon of olive oil, Dijon mustard, and 1/8 teaspoon of salt. Add the cabbage and carrots to the mixture, tossing everything together to coat. Cover and refrigerate until you are ready to build the sandwiches.
- 5
When you are ready to grill, preheat your grill on high heat.
- 6
In a small bowl, mix together garlic powder, paprika, cayenne pepper, and 1/4 teaspoon of salt. Lightly spray both sides of the chicken with olive oil, then rub the spice mixture evenly onto both sides of the chicken.
- 7
Once the grill reaches a high temperature, lower the heat to medium-low, oil the grates, and place the chicken on the grill.
- 8
Grill each piece for 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest section of the breast registers 165°F. Be cautious not to overcook the chicken to prevent it from drying out.
- 9
To assemble the sandwiches, spread the spicy mayo and slaw on both halves of the rolls. Top with the grilled chicken and add pickle slices to complete your sandwich.