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Grilled Chicken Sandwich with Spicy Mayo and Slaw Recipe

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4.2 from 7 reviews

A flavorful grilled chicken sandwich featuring tender chicken breasts marinated in pickle juice and seasoned with a blend of spices, topped with a tangy cabbage and carrot slaw, spicy mayo, and dill pickles, all served on whole wheat rolls. Perfect for a delicious and satisfying lunch or dinner.

  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 small boneless skinless chicken breasts (preferably organic, 6 oz each, tenderloin removed)
  • 2 cups pickle juice (or enough to cover the chicken)

Spice Rub

  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt (divided)

Condiments and Slaw

  • olive oil spray
  • 4 tablespoons light mayo
  • 1 teaspoon sriracha (for spicy mayo)
  • 12 dill pickle chips
  • 4 whole wheat rolls (such as 647 Rolls or Martins potato rolls)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups thinly sliced red and green cabbage
  • 1/2 cup shredded carrots
  • 1 tablespoon vinegar (for slaw, assumed as standard for dressings)

Instructions

  1. Prepare the Chicken: Pound the thicker end of each chicken breast to ensure even thickness of about 1/2-inch. Optionally, tenderize the breasts using a meat tenderizer for maximum tenderness.
  2. Marinate the Chicken: Place the chicken breasts in a shallow bowl and pour enough pickle juice to fully cover them. Cover and refrigerate for at least 4 hours, up to 8 hours, to infuse flavor and tenderize the meat.
  3. Make Spicy Mayo: In a small bowl, combine light mayo and sriracha sauce. Mix well and set aside.
  4. Prepare the Slaw: In a medium bowl, whisk together vinegar, olive oil, Dijon mustard, and kosher salt. Add the sliced cabbage and shredded carrots, toss to coat evenly, then cover and chill until ready to assemble the sandwiches.
  5. Preheat the Grill: When ready to cook, preheat the grill to high heat to ensure a hot cooking surface.
  6. Season the Chicken: Combine garlic powder, paprika, cayenne pepper, and 1/4 teaspoon salt in a small bowl. Spray the chicken breasts lightly with olive oil spray on both sides, then rub the spice blend evenly over both sides of the chicken.
  7. Grill the Chicken: Reduce the grill heat to medium-low. Oil the grill grates to prevent sticking, then place the chicken breasts on the grill. Cook for 4 to 5 minutes per side, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Take care not to overcook to keep the chicken juicy.
  8. Assemble the Sandwiches: Split the whole wheat rolls and spread spicy mayo and a generous amount of slaw on both sides of each roll. Add a grilled chicken breast on the bottom half, top with 3 dill pickle chips, and close the sandwich with the top half of the roll.

Notes

  • Marinating the chicken in pickle juice tenderizes the meat and adds a subtle tangy flavor.
  • Adjust the amount of cayenne pepper in the spice rub to control the heat level.
  • Using an instant-read thermometer ensures perfectly cooked chicken without drying it out.
  • For extra flavor, you can toast the whole wheat rolls lightly on the grill before assembling.
  • This recipe can be doubled or halved easily depending on servings needed.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/grilled-chicken-sandwich-with-spicy-mayo-and-slaw-recipe/