Grilled Chicken Sandwich
Updated June 21, 2025
Quick Summary
This Grilled Chicken Sandwich is packed with bold, irresistible flavor—juicy chicken seasoned with garlic and paprika, layered with provolone cheese, crispy bacon, grilled red onions, fresh peaches, arugula, and finished with a drizzle of hot honey. Served on a toasted bun, it's the perfect combination of smoky, sweet, savory, and spicy in every bite.
This is hands down the best Grilled Chicken Sandwich you'll ever make or eat. What sets it apart isn't just the juicy, perfectly seasoned chicken—though that's important—but the combination of bold, fresh flavors that come together in every bite.
The chicken is seasoned simply but powerfully with garlic powder and paprika, giving it a smoky, savory backbone. Then it's topped with melty provolone cheese, smoky bacon, and sweet peaches that add a surprising and delicious contrast. The grilled red onions bring caramelized sweetness, while fresh arugula adds a peppery bite. And the final touch—a drizzle of hot honey—gives just the right amount of sweet heat to tie it all together.
This sandwich is the ultimate summer meal: bright, flavorful, satisfying, and easy to throw together on the grill. We like serving grilled sweet potatoes and corn salad on the side.
Whether you're feeding a crowd or just craving something fresh and tasty, this grilled chicken sandwich has it all. I guarantee you will fall in love after one big bite.
What You'll Need to Make This Sandwich
- Chicken– use large boneless skinless chicken breasts. We like to pound out the chicken so the chicken is tender and juicy.
- Paprika and Garlic Powder– to flavor the chicken.
- Olive oil– for brushing the grill. You don't want the chicken sticking to the grill.
- Cheese– we use provolone, but mozzarella and Havarti are good options too.
- Red onion– grill the onions for the BEST flavor! You could also use pickled red onions.
- Bacon– crispy bacon adds so much flavor!
- Peaches– slice up a couple of ripe, juicy peaches. They add the perfect amount of sweetness to the sandwich. Better than a tomato:)
- Arugula– A small handful arugula makes the sandwich POP!
- Hot honey– Drizzle with a little hot honey for a sweet and spicy kick. SO good! If you don't have hot honey, you can use regular honey and add a little crushed red pepper if you want the kick.
- Hamburger buns– use your favorite buns or sandwich rolls. Toast them so they are nice and sturdy and don't get soggy.
Tips for Making the Best Grilled Chicken Sandwich
- Even out the chicken: Pound the chicken breasts to an even thickness so they cook faster and more evenly.
- Don't skip the preheat: Make sure your grill is hot before adding the chicken. This helps develop a good sear and locks in moisture.
- Melt the cheese on the grill: Place the provolone slices on the chicken during the last minute of grilling, and close the lid to get it perfectly melted.
- Grill the onions and buns: Grill the onions to deepen their flavor and give them beautiful grill marks. I also recommend grilling the buns so the sandwich doesn't get soggy.
- Layer smart: Build your sandwich with peaches and arugula on top so it they stay fresh.
- Finish with the hot honey: A little goes a long way. Drizzle right before serving so it doesn't soak into the bun too soon.
Best Grilled Chicken Sandwich
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Olive oil, for brushing the grill
- 4 slices provolone cheese, can use mozzarella or Havarti
For the Grilled Red Onions:
- 1/2 large red onion
- Olive oil, for brushing
- Kosher salt and black pepper
For Serving:
- 4 hamburger buns
- Hot honey, for drizzling on chicken
- 2 ripe peaches, thinly sliced
- 4 slices cooked bacon, halved
- 1 cup arugula
Instructions
- One at a time, 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 a 1/2-inch thickness. Use a sharp knife to cut the chicken into 4 equal pieces.
- Combine the salt, paprika, garlic powder, and black pepper in a small bowl. Season the chicken breasts with the mixture on both sides.
- Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side. Cooking time will vary depending on your grill and how thick your chicken breasts are.
- Add a slice of cheese to the top of each chicken breast and cook for about 1 minute or until the cheese is melted. The chicken should reach an internal temperature of 165 degrees F. Transfer the chicken to a platter and cover with foil. Let rest for 5 to 10 minutes.
- Meanwhile, cut the onion into wedges, leaving the root partially intact so the layers stay together on the grill. Brush with olive oil and season with a little salt and pepper. Place the onion pieces on the grill and cook until tender, turning once. This will take about 8 to 10 minutes.
- To toast buns, place cut sides down on grill during last minute of cooking time.
- To assemble the sandwiches, top the bottom buns with a piece of grilled chicken and drizzle generously with hot honey. Top with grilled red onions, peach slices, bacon slices, and arugula. You can add candied jalapeños, if desired. Add the top bun and serve immediately.
Notes
- Grilled chicken: Cool completely and store in an airtight container in the fridge for up to 4 days. Slice it for salads, wraps, or another sandwich.
- Bacon: Keep in a paper towel-lined container to maintain crispness.
- Grilled onions: Store in separate containers in the fridge. Reheat gently in a skillet or microwave.
- Hot honey: Keep in your pantry. No need to refrigerate.
- Assembled sandwiches: If you must store a fully assembled sandwich, wrap it tightly and refrigerate for up to 1 day. Reheat in a toaster oven for best results.
Nutrition
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