My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!!
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 Martins potato rolls
- 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
Directions
- Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even. Use the tenderizer to tenderize the breast (this is optional, but will give you the most tender chicken breast).
- 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 and toss to combine. Cover and chill until ready to assemble sandwiches.
- 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 spread the spices all over both sides.
- 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 of the breast reads 165F, careful not to overcook so you don’t dry out the chicken.
- To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.
