Grilled Chicken Sandwich
Take chicken breasts to another level with this easy and delicious Grilled Chicken Sandwich! Moist grilled chicken topped with melty provolone and served on bacon grease toasted brioche bun with seasoned mayo, fresh tomatoes, bacon, iceberg lettuce and pickles. The perfect sandwich bite!
Equipment
- Grill & tongs (or grill spatula)
- Meat mallet or rolling pin
- Plastic freezer bags (or container to marinate the chicken in)
- Small mixing bowl
- Measuring cups and spoons
- foil lined pan
- Skillet
- paper towel lined plate
Ingredients
For the grilled chicken breasts
- 4 medium chicken breasts
- ¼ cup olive oil
- 2 tbsp pickle juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
For the seasoned mayo
- ⅓rd cup mayonnaise
- ¼ tsp paprika
- ¼ tsp garlic powder
- pinch of salt & pepper
- 1 tsp pickle juice
To assemble the sandwiches
- 8 slices bacon
- 4 Brioche buns
- 4-6 slices provolone cheese
- iceberg lettuce
- thinly sliced red onion
- pickle slices
- sliced tomato
Instructions
Marinate the chicken
- Lay the chicken breast inside a freezer bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness. *Note* You don’t need the chicken to be super thin, you just want a consistent thickness so it will cook evenly. Repeat with the remaining chicken breasts and place in a large freezer bag. Set aside. In a small mixing bowl combine olive oil, pickle juice, garlic powder, onion powder, paprika, salt & pepper. Stir to combine. Pour the marinade over the chicken breasts and allow to marinate in the fridge for 1-2 hours.
Grill the chicken
- Take your marinated chicken breasts out of the fridge and allow them to sit at room temperature for about 10 minutes. Preheat your grill on medium high heat until very hot (5-10minutes). Place chicken breasts on the grill and cook over medium high heat with the lid closed for 4-5 minutes. Flip chicken to the other side and continue to grill over medium high heat for an additional 4-5 minutes or until the chicken reaches an internal temperature between 160 and 165 degrees F. Layer slices of provolone cheese over the chicken breasts and close the lid for an additional 30 seconds to 1 minute until the cheese is melted. Remove chicken from the grill and place in a foil lined pan.Loosely cover with foil and allow chicken to rest for 5-10 minutes before serving.
Cook the Bacon & Toast the Buns
- While the chicken is grilling cook the bacon in a large skillet until crispy. Remove bacon from the skillet and place on paper towel lined plate. Do not throw away the bacon grease!Pour all but a thin layer of bacon grease in the pan and place it back on medium high heat. Place both halves the buns, cut side down, into the pan and toast in the bacon grease for about 30 seconds. Watch closely to make sure they don’t burn!Remove and set aside.
Assemble the sandwiches
- Add ⅓rd cup mayonnaise into a small bowl. Add ¼th tsp paprika, ¼th tsp garlic powder, 1 tsp pickle juice and a pinch of salt & pepper. Stir to combine.Spread the seasoned mayo on cut sides of the buns. On the bottom bun layer on onion slices, pickle slices and as lice of tomato. Add chicken then top with iceberg lettuce. Top with the bun and serve. Enjoy!
Nutrition
Serving: 1sandwichSodium: 2217.9mgSugar: 10.1gFiber: 0.7gPotassium: 843.9mgCholesterol: 145.9mgCalories: 711kcalMonounsaturated Fat: 5.9gPolyunsaturated Fat: 7.7gSaturated Fat: 9gFat: 36.3gProtein: 54gCarbohydrates: 45g
Tried this recipe?Let us know how it was!