Grilled Hot Honey Chicken Sandwiches

No ratings yet

Grilled Hot Honey Chicken Sandwiches

These grilled hot honey chicken sandwiches are marinated in sweet and spicy honey, then grilled and served on a toasted bun with creamy mayo, thinly sliced red onion and tangy dill pickle slaw.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: dill pickle slaw, grilled chicken sandwich recipes, grilled chicken sandwiches, hot honey chicken recipes, Hot honey chicken sandwiches, pickle slaw, pickled coleslaw, pickled slaw

Servings: servings

Calories: 180kcal

Author: Melissa Belanger

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.

While the chicken grills, you can toast the buns on the grill for a minute or until golden brown.

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