Grilled Chicken Sandwich
Chicken breast brined in pickle juice, grilled, and tucked into whole wheat rolls with punchy slaw and spicy mayo—a protein-packed sandwich for weeknights or cookouts.
Chicken
- 4 small boneless skinless chicken breasts, about 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
- 1/4 teaspoon kosher salt
- Olive oil spray
Spicy mayo
- 4 tablespoons light mayo
- 1 tablespoon sriracha
Slaw
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- 1 1/2 cups thinly sliced red and green cabbage
- 1/2 cup shredded carrots
To assemble
- 12 dill pickle chips
- 4 whole wheat rolls
Steps
- Pound the thick end of each breast to about 1/2-inch so they cook evenly.
- Set the chicken in a shallow bowl and cover with pickle juice. Cover and chill at least 4 hours, or up to 8 hours.
- Stir mayo and sriracha together for the spicy mayo; set aside.
- In a medium bowl, whisk vinegar, olive oil, Dijon, and salt. Add cabbage and carrots, toss, cover, and refrigerate.
- When ready to grill, heat the grill on high. Mix garlic powder, paprika, cayenne, and 1/4 teaspoon salt in a small bowl.
- Mist both sides of the chicken with olive oil spray, then rub with the spice blend.
- Once the grill is hot, turn it down to medium-low, oil the grates, and place the chicken on.
- Grill 4 to 5 minutes per side, or until an instant-read thermometer in the thickest part hits 165°F.
- Spread spicy mayo and slaw on both halves of each roll, then add the chicken and pickle chips.