Best Grilled Chicken Sandwich with Peaches, Bacon, and Hot Honey Recipe
This Best Grilled Chicken Sandwich offers a delicious combination of perfectly seasoned and grilled chicken breasts topped with melted provolone cheese, sweet and smoky bacon, juicy peach slices, grilled red onions, spicy hot honey, and fresh arugula, all served on toasted hamburger buns for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 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
Toppings and Buns
- 4 slices provolone cheese (can use mozzarella or Havarti)
- 1/2 large red onion
- Olive oil, for brushing
- Kosher salt and black pepper, to taste
- 4 hamburger buns
- Hot honey, for drizzling on chicken
- 2 ripe peaches, thinly sliced
- 4 slices cooked bacon, halved
- 1 cup arugula
Instructions
- Pound and Cut Chicken: One at a time, place each chicken breast inside a freezer bag or between two sheets of parchment paper. Gently pound the chicken with a meat mallet or rolling pin until it’s about 1/2-inch thick. Then, use a sharp knife to cut each breast into 4 equal pieces.
- Season Chicken: In a small bowl, mix together the kosher salt, paprika, garlic powder, and black pepper. Season both sides of the chicken pieces evenly with the spice mixture.
- Preheat Grill and Cook Chicken: Heat the grill to medium-high and lightly brush the grate with olive oil to prevent sticking. Place the chicken pieces on the grill and cook covered for 3 to 5 minutes on each side, adjusting for thickness. Check that the internal temperature reaches 165°F.
- Melt Cheese and Rest Chicken: Add a slice of provolone cheese on each chicken piece and cook for about 1 minute until melted. Transfer chicken to a platter, cover loosely with foil, and let rest for 5 to 10 minutes to retain juices.
- Grill Onions: Cut the red onion into wedges, keeping the root intact to hold layers together. Brush with olive oil and season lightly with salt and pepper. Grill onion wedges until tender and slightly charred, turning once, about 8 to 10 minutes.
- Toast Buns: During the last minute of grilling, place the hamburger buns cut side down on the grill to toast lightly.
- Assemble Sandwiches: On the bottom half of each toasted bun, place a grilled chicken piece, drizzle liberally with hot honey, and layer with grilled onion wedges, peach slices, bacon halves, and arugula. Optionally, add candied jalapeños for extra heat. Top with the bun and serve immediately.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- To keep onions intact while grilling, keep the root attached when cutting wedges.
- Hot honey can be found at specialty stores or made by mixing honey with hot sauce or chili flakes.
- Feel free to substitute provolone with mozzarella or Havarti cheese as desired.
- Resting the chicken after grilling helps maintain juiciness and tenderness.
- Adding candied jalapeños is optional but adds a nice sweet-spicy kick.
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