Grilled Chicken Sandwich
Pickle-brined grilled chicken breast with zesty slaw and spicy mayo on whole wheat rolls—a high-protein sandwich perfect for weeknight dinners or cookouts.
Ingredients
- 4 small boneless skinless chicken breasts, preferably organic, 6 oz each (tenderloin removed)
- 2 cups pickle juice, or enough to cover
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Olive oil spray
- 4 tablespoons light mayo
- 1 tablespoon sriracha
- 12 dill pickle chips
- 4 whole wheat rolls, such as 647 Rolls or Martin's potato rolls
Steps
- Pound out the thicker end of each chicken breast to about 1/2-inch thick for even cooking. Optionally tenderize the breasts.
- Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate at least 4 hours, or up to 8 hours.
- Make the spicy mayo: combine mayo and sriracha; set aside.
- In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon, and 1/8 teaspoon salt. Add cabbage and carrots, toss to combine, cover and chill.
- When ready to cook, preheat the grill on high. Combine garlic powder, paprika, cayenne pepper, and 1/4 teaspoon salt in a small bowl.
- Rub chicken on both sides with olive oil spray, then coat with the spice mixture.
- When the grill is hot, reduce heat to medium-low, oil the grates, and add the chicken.
- Cook 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
- To assemble, spread spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.
Slaw
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 2 teaspoons red wine vinegar
- 1 1/2 cups thinly sliced red and green cabbage
- 1/2 cup shredded carrots