Grilled Chicken Sandwiches
This really is the best grilled chicken sandwich for a reason! Juicy, flame-kissed chicken, crispy bacon, rich garlic aioli, and a drizzle of sweet-spicy hot honey come together in every bite. It's indulgent, satisfying, and totally crave-worthy!
Servings: 4 servings
Ingredients
For the Garlic Aioli
- 1 cup mayonnaise
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard or sriracha to taste for a spicy version
- 1 tablespoon lemon juice freshly squeezed
For the Grilled Chicken
- 4 boneless skinless chicken breasts (about 6-8 ounces each)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1½ teaspoons salt
- black pepper to taste, optional
- avocado oil or other high-heat oil
Toppings
- 4 brioche buns or ciabatta rolls
- 2 avocados sliced
- 1 large tomato sliced
- lettuce leaves or arugula
- 8 slices crispy bacon
- ½ red onion thinly sliced
- dill pickles sliced
- hot honey for drizzling
Instructions
Making the Aioli
- Make the garlic aioli by adding all the ingredients to a small bowl and mixing until well combined. Cover and set aside.
Prepping & Grilling the Chicken
- Dry the chicken with paper towels. Preheat the grill to medium-high heat.
- Combine the seasonings for the chicken in a small bowl, then rub the chicken breasts with high-heat oil and season them with the spices. Make sure to coat both sides evenly.
- Place chicken on hot grill and grill chicken for 4-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is browned. The cooking time will vary depending on the thickness of the chicken breast. Let the chicken rest for a few minutes before assembling the sandwich.
Assembling the Sandwiches
- While the chicken is resting, slice the brioche buns and lightly toast them on the grill.
- To assemble the sandwiches, spread a generous amount of garlic aioli on the bottom half of each toasted bun. Place a grilled chicken breast on each bun.
- Add avocado slices on top of the chicken. Place a couple of tomato slices on each sandwich. Add a few lettuce leaves for freshness. Lay two slices of crispy bacon on each sandwich. If you like pickles, add a couple of slices.
- To finish the sandwich, drizzle hot honey over the top. Adjust the amount based on your spice preference. Place the top bun on each sandwich.
- Serve the ultimate grilled chicken sandwiches immediately while the buns are still warm and the flavors are fresh.
Notes
- Make sure to preheat the grill before adding the chicken. This helps to sear the outside of the chicken quickly, locking in moisture and flavor.
- Use chicken breasts that are of similar thickness to help it cook evenly and prevents dry spots. You can pound the thicker parts slightly with a meat mallet to create a more even surface.
- Don't be shy with the seasoning! Season the chicken liberally with garlic powder, paprika, and salt, ensuring every part is coated for maximum flavor.
- To ensure your chicken is cooked through but still juicy, use a meat thermometer to check the internal temperature. Chicken should reach 165°F (74°C) in the thickest part.
- Allow the grilled chicken to rest for a few minutes after cooking. This helps redistribute the juices, resulting in juicier meat when you bite into your sandwich.
Nutrition
Serving: 1sandwich | Calories: 1236kcal | Carbohydrates: 52g | Protein: 43g | Fat: 97g | Saturated Fat: 26g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 269mg | Sodium: 2085mg | Potassium: 1136mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1459IU | Vitamin C: 19mg | Calcium: 88mg | Iron: 2mg
