Description
Grilled Chicken Sandwich – juicy grilled chicken served on a bun with melty provolone cheese, bacon, grilled red onions, fresh peaches, arugula, and a drizzle of hot honey. This is the BEST grilled chicken sandwich out there—sweet, savory, smoky, and a little spicy!
Ingredients
For the Chicken
2 large boneless skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
Olive oil, for brushing the grill
4 slices provolone cheese (or mozzarella, Havarti)
For the Grilled Red Onions
½ large red onion
Olive oil, for brushing
Kosher salt and black pepper
For Serving
4 hamburger buns
Hot honey, for drizzling
2 ripe peaches, thinly sliced
4 slices cooked bacon, halved
1 cup arugula
Instructions
Pound each chicken breast to ½-inch thickness by placing them in a freezer bag or between parchment sheets and using a meat mallet or rolling pin. Cut each into 2 pieces, for a total of 4 portions. In a small bowl, mix together salt, paprika, garlic powder, and black pepper. Season both sides of the chicken evenly. Preheat the grill to medium-high and brush the grates with olive oil. Place chicken on the grill, cover, and cook for 3–5 minutes per side or until cooked through and juices run clear. Add cheese slices to each chicken piece during the last minute of cooking and let them melt. Chicken is done when it reaches 165°F internally. Transfer to a plate, cover loosely with foil, and rest for 5–10 minutes. Meanwhile, cut the red onion into wedges, leaving the root end partially intact so the layers stay together. Brush with olive oil and sprinkle with salt and pepper. Grill the onions for about 8–10 minutes, turning once, until tender and lightly charred. Toast the buns during the last minute of grilling by placing them cut side down on the grill. Assemble the sandwiches by placing grilled chicken on the bottom buns. Drizzle with hot honey. Add grilled red onion, peach slices, bacon, and arugula. Top with the bun and serve immediately.
Optional Add-Ons
Candied jalapeños for extra heat and sweetness
Extra cheese or spicy mayo for a richer bite
Notes
Make-Ahead Tip: You can pound and season the chicken up to 1 day ahead and store it in the fridge, covered. The onions can also be sliced and kept in a sealed container.
Indoor Option: If grilling isn’t an option, sear the chicken in a grill pan or cast iron skillet over medium-high heat. Red onions can be cooked the same way or roasted in the oven.
Use What You Have: If you can’t find provolone, mozzarella and Havarti are delicious melty alternatives. Brioche or ciabatta buns work great if you’re out of regular hamburger buns.
Add More Veggies: Want more crunch? Add thinly sliced cucumbers, shredded lettuce, or even coleslaw to balance the sweetness of the peaches.
Hot Honey Shortcut: No hot honey? Mix 2 tablespoons honey with a pinch of chili flakes or a few dashes of hot sauce.
Leftovers: Store leftover chicken, onions, and toppings separately in airtight containers. Reheat chicken gently in a pan or microwave before reassembling the sandwich.