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This Grilled Chicken Sandwich tastes like it's been marinating for hours, then grilled to perfection and drowned in a creamy Alabama White Sauce perfectly nestled between a toasted brioche bun.
Here are some tasty side dish ideas: Southern Potato Salad, Grilled Corn with Chipotle Lime Butter, Southern Sweet Tea, and Canned Peach Cobbler.
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The fried chicken that we all love originated in Southern America, and evidence can be traced back to Mary Randolph's work (whose brother was married to Thomas Jefferson's daughter), "The Virginia Housewife, Or Methodical Cook," which debuted in 1825.
The origins of the chicken sandwich are widely debated because it's credited to the late S. Truett Cathy, founder of Chick-fil-A's in the 1960s, but archives from the Topeka's Kansas Whip newspaper show an ad for a fried chicken sandwich special in 1936 at the Booker T Café.
However, the technique of grilling has been around for centuries, so I'm sure at some point, somebody was grilling chicken and slapped it between two slices of bread to make a sandwich. The sandwich we all love is thanks to John Montagu, the 4th Earl of Sandwich, back in 1762.
My twist on the grilled chicken sandwich recipe includes smoked paprika, kosher salt, Italian herbs, and black pepper, flattened and grilled in minutes. Then, the sandwich is dressed with coleslaw, grilled onions, tomato, and a creamy and tangy Alabama white sauce.
I aimed to create a juicy grilled chicken sandwich recipe that could be prepared in minutes, impressing all who tasted it. Regardless of the side dishes served, this dish promises a delightful meal.
Key Ingredients
Here are the star ingredients for these delicious grilled chicken sandwiches.
Boneless Skinless Chicken Breasts
Using boneless, skinless chicken breast makes it easier to get through prep. However, if you want to save money, buy chicken breast with the skin and bone on it and clean the chicken yourself.
Herbs and Spices
For the grilled chicken, you'll need kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. You'll also use salt, pepper, garlic powder, and sugar in the white sauce.
Brioche Buns
The buttery flavor of brioche buns is superior to the standard burger buns. Spend a little extra and enjoy yourself.
Mayonnaise
Plain mayo is the base for the sauce; if you don't want to make the Alabama white sauce, spread a little on both sides of the buttered buns.
Vinegar
You'll need plain white and apple cider vinegar to give the BBQ sauce its tangy flavor, and some lemon juice complements the chicken sandwiches well!
How To Make The Best Grilled Chicken Sandwich
Making incredible chicken sandwiches shouldn't cause a headache and should be a recipe you keep in your back pocket for something quick to make to please your family or guests. We're going to shave tons of time by flattening the chicken breast with a meat mallet.
Grilled Chicken Sandwiches
Preheat the grill to 375°-400°F/ 190°-204°C, direct heat. Place one chicken in a zip lock bag and, with the flat side of a meat tenderizer or heavy bottom skillet, pound the chicken out until evenly flattened; repeat with the remaining breast.
In a small bowl, mix salt, garlic powder, onion powder, black pepper, and Italian seasoning, then evenly season both sides of the chicken and let sit at room temperature while you get your grill hot.
Alabama White BBQ Sauce
While the grill is getting hot, combine all ingredients for white BBQ sauce in a medium bowl, cover it, and set it to the side.
Toss onions in 2 tablespoons of oil, coating them evenly before grilling chicken. Toss the chicken with the remaining oil, evenly coating each piece. Grill chicken for 3 minutes per side. Grill onions for 3 minutes or until the desired doneness. Spread butter on the bread and toast on the grill for 2 minutes.
When the chicken comes off the grill, dip it in white sauce, then assemble the sandwich. Assemble sandwiches, bottom bun, coleslaw, slice of tomato, chicken, 2 tablespoons sauce, grilled onion, and top bun.
How To Store Grilled Chicken Sandwich
You can season the chicken up to three days in advance before cooking. Place cooled leftover grilled chicken in an airtight container or freezer bag in the fridge for four days. Reheat in a 300°F oven for 8-10 minutes until hot.
Alabama white BBQ sauce should be stored in a mason jar or airtight container in the fridge. It's best if used in three days after making it.
Pro Recipe Substitutions, Tips & Tricks
Here are some of my top tips and tricks to help you make this incredible grilled chicken sandwich:
- Instead of grilled chicken breast, you can use chicken thighs.
- If you don't have a grill, don't worry; use a grill pan over medium-high heat and cook at the same time. If you don't have a grill pan, use a skillet like a cast iron pan. Chicken is done when the instant-read thermometer inserted into the thickest part of the chicken breast reaches an internal temperature of 165°F.
- You can use the leftover grilled chicken for salad, pasta, or wraps the next day.
- The recipe calls for a yellow onion, but a red onion can be used for a milder flavor. Also, add some crispy bacon slices. Beef bacon is a game-changer.
- Feel free to use lettuce instead of the coleslaw.
- For oil, you want to avoid ones with a low smoking point, like olive oil, and go for avocado, peanut, or grapeseed oil. Vegetable oil will also work, but I tend to avoid it because it's not healthy.
- I recommend using granulated onion and garlic powder. Granulated spices tend to adhere and blend better with other ingredients.
FAQ
Here are the answers to some of the most frequently asked questions about making grilled chicken sandwiches.
Is a grilled chicken sandwich healthy?
A grilled chicken sandwich is often considered a healthier choice than a fried chicken due to its lower calorie and fat content, especially when made with chicken breast on a multi-grain bun. A protein-style version, lettuce wrap instead of bread, will reduce calories.
What goes best on a chicken sandwich?
The beauty of a chicken sandwich shines through its versatility, so feel free to get creative and play around with different flavors and combinations! Here are six sauces to pair with your chicken sandwich.
- Hot Honey Sauce
- Sweet Chili Sauce
- Poblano Sauce
- Honey BBQ Sauce
- Garlic Parmesan Sauce
- Honey Sriracha Sauce
You can also serve it with pickled jalapenos and onions or fried onion rings.
What type of bread is best for a chicken sandwich?
The perfect bread for a chicken sandwich depends on what you like and need. Be sure to toast the bread to prevent it from getting soggy. For that satisfying crunch, go for a soft potato bun or brioche bun for a hint of butteriness or a crusty ciabatta or po-boy bread. Whole-grain or multi-grain breads pack fiber and nutrients, while a lettuce wrap gives you a lighter, fresher choice.
What cheese is best on a chicken sandwich?
Picking the perfect cheese for your chicken sandwich is about what you love. Mozzarella or feta gives a creamy feel; cheddar and pepper jack bring a sharp kick, Swiss adds a nutty touch and blue cheese brings a bold twist.
More Chicken Recipes
If you love grilled chicken, then I know you'll love these chicken sandwiches.
- Big Easy Chicken Sandwich
- Fried Buffalo Chicken Sandwich
- New Orleans Blackened Chicken Po-Boy
- Greek Chicken Burger
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Preheat grill to 375°F/190°C, and read the recipe once before pulling the ingredients out.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for one of the best grilled chicken sandwiches you've ever had.
My 15-minute grilled chicken sandwich is a flavor bomb. Imagine biting into a warm, toasted buttery bread layered with a perfectly grilled piece of chicken seasoned with finger-licking spices. It is served with coleslaw, grilled onions, and tomatoes, and a flavorful sauce. You'll be amazed at how something so simple can taste so delicious.
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📖 Recipe
15-Minute Grilled Chicken Sandwich
Ingredients
Grilled Chicken Sandwich:
- 4 chicken breast boneless, skinless
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons granulated garlic powder
- 2 teaspoons granulated onion powder
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ cup oil
- 1 medium onion sliced thick
- 2 medium tomatoes sliced
- 16 oz. tri-colored coleslaw
- 4 tablespoons unsalted butter softened
- 4 brioche burger buns
Alabama White BBQ:
- 1 cup mayonnaise
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 2 tablespoons granulated sugar
- Juice of 1 medium lemon
- 2 teaspoons Creole mustard
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper
Instructions
Grilled Chicken Sandwich:
- Preheat grill to 375°-400°F/ 190°-204°C, direct heat. Place one chicken in a zip lock bag and with the flat side of a meat tenderizer or heavy bottom skillet, pounded chicken out until evenly flattened, repeat with remaining breast.
- In a bowl mix salt, garlic powder, onion powder, black pepper and Italian seasoning, then evenly season both sides of chicken and let sit at room temperature while you get your grill hot.
Alabama White Sauce:
- While the grill is getting hot, combine all ingredients for white BBQ sauce in a medium bowl, cover it, and set it to the side.
- Toss onions in 2 tablespoons of oil, coating them evenly before grilling chicken. Toss chicken with the remaining oil, evenly coating each piece. Grill chicken for 3 minutes per side. Grill onions for 3 minutes or until the desired doneness. Spread butter on the bread and toast on the grill for 2 minutes.
- When chicken comes off the grill dip it in white sauce then assemble sandwich. You can split the sauce between two bowls. One for dipping and the other for extra sauce on the side. Assemble sandwich, bottom bun, coleslaw, slice of tomato, chicken, 2 tablespoons sauce, grilled onion and top bun.
Video
Notes
- Instead of grilled chicken breast, you can use chicken thighs.
- If you don't have a grill, don't worry; use a grill pan over medium-high heat and cook at the same time. If you don't have a grill pan, use a skillet like a cast iron pan. Chicken is done when the instant-read thermometer inserted into the thickest part of the chicken breast reaches an internal temperature of 165°F.
- You can use the leftover grilled chicken for salad, pasta, or wraps the next day.
- The recipe calls for a yellow onion, but a red onion can be used for a milder flavor. Also, add some crispy bacon slices. Beef bacon is a game-changer.
- Feel free to use lettuce instead of the coleslaw.
- For oil, you want to avoid ones with a low smoking point, like olive oil, and go for avocado, peanut, or grapeseed oil. Vegetable oil will also work, but I tend to avoid it because it's not healthy.
- I recommend using granulated onion and garlic powder. Granulated spices tend to adhere and blend better with other ingredients.
Markeshia D Franklin says
Was a little skeptile of white bbq sauce ... but was a hit with the family ... will make and keep cranking out these recipes !!!!
Dudecancook says
Where's the horseradish? It's a key ingredient for white sauce or its just salad dressing.
Kenneth Temple says
I guess the bbq joint in Alabama where I first had it was using salad dressing theirs didn't have that tangy bite horseradish would add.