Why you’ll love these grilled hot honey chicken sandwiches
Grilling season can get a bit redundant, so when we get sick of burgers and steaks, I like to change it up with grilled chicken sandwiches. But, these hot honey chicken sandwiches take them to a new level with a perfect blend of sweet, spicy, and tangy flavors.
Whether you’re hosting a summer barbecue or looking for a delicious weeknight dinner, these sandwiches are sure to become a new favorite.
If you like this recipe, you have to try these other sandwich recipes: chipotle chicken avocado melt, buffalo chicken wraps, sausage and pepper sandwiches.
More chicken recipes: coconut chicken tenders / honey chipotle chicken tacos / stuffed peach and prosciutto chicken
Ingredient notes:
- Chicken breast – Each large chicken breast will give you two sandwiches. I like to buy larger ones for this because it makes them easier to divide equally and pound to even thickness.
- Hot honey – You can buy this at the store (I got mine at Costco), or you can make your own.
- Sliced red onion – Slice these as thin as you can. Pro tip: rinsing red onions under cold water after slicing them, makes them taste milder and less bitter.
- Coleslaw mix – Don’t waste time slicing cabbage when you can save time and buy a bag of coleslaw. If you have cabbage though, feel free.
- Dill pickles – You want some quality pickles here. I like the refrigerated kind like Claussen or Grillo’s, but use what you like best!
- Fresh dill – You don’t need this, but you should get some. Fresh herbs add so much flavor and dill is actually pretty cheap. Plus, you can use extra to top my favorite roasted cauliflower recipe or in some Greek chicken meatballs.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Grilled Hot Honey Chicken Sandwiches
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts, cut in half width-wise and pounded into 1-inch thick cutlets
- 1 tablespoon olive oil
- 1/3 cup hot honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse salt
- 1/2 tsp black pepper
For the slaw:
- 3 cups coleslaw mix
- 1/4 cup dill pickles, chopped
- 1/4 cup pickle juice
- 1/4 cup mayonnaise, or vegan mayo for egg free
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
For sandwiches:
- Sandwich buns
- Thinly sliced red onion
- Dill pickle slices
- Hot honey
- Mayonnaise, or vegan mayo for egg free
Instructions
- Prep your chicken. Pound each piece of chicken to about 1-inch thick and cut them in half width-wise to create 2 chicken cutlets.
- Marinate the chicken. Combine the honey and other marinade ingredients in a large bowl or container and stir together. Then, add the chicken breasts and make sure they are completely covered by the marinade. Cover and marinate in the refrigerator for at least 30 minutes (ideally overnight).
- Make the pickle slaw. In a large bowl, mix shredded cabbage, chopped pickles, pickle juice, mayo, dill and Dijon mustard. Stir to combine and season to taste with salt and pepper. Set aside or refrigerate until ready to serve.
- Grill the chicken. Preheat your grill to medium-high. Grill the chicken for 5 -7 minutes per side, or until the internal temperature reaches 165˚F. When cooked, remove the chicken and allow it to rest for about 5 minutes before assembling the sandwiches. If desired, drizzle with extra honey.
- Assemble your sandwiches. Spread mayo on the toasted buns. Place the grilled chicken breast on the bottom bun, top with a generous portion of pickle slaw, and add the sliced red onions. Cover with the top bun and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
