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5 from 3 votes

Best Grilled Chicken Sandwich

Recipe from Two Peas and Their Pod

Grilled Chicken Sandwich- juicy grilled chicken served on a bun with melty provolone cheese, bacon, grilled red onions, fresh peaches, arugula, and a drizzle of hot honey. This is the BEST grilled chicken sandwich out there!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, sandwich
Cuisine: American
Keyword: chicken, grilling
Servings: 4
Calories: 330kcal


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


  • 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.


Calories: 330kcal | Carbohydrates: 32g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 1044mg | Potassium: 477mg | Fiber: 2g | Sugar: 10g | Vitamin A: 799IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 2mg