Looking for a next-level grilled chicken sandwich? This summer-inspired sandwich combines juicy grilled chicken, crispy bacon, melty cheese, ripe peaches, and a spicy drizzle of hot honey—all tucked inside a toasted bun. It’s a bold flavor mash-up that’s savory, sweet, and just the right amount of spicy!
Whether you’re hosting a cookout, prepping a weekend dinner, or just craving a sandwich that’s anything but ordinary, this one’s sure to steal the show.
Affiliate links included. AI-assisted content, reviewed by me. [See Disclosure Page]
Why You’ll Love This Sandwich
- Flavor Explosion – Juicy chicken, smoky bacon, sweet peaches, spicy honey.
- Perfect for Grilling Season – Quick to cook, easy to assemble.
- Customizable – Swap the cheese, skip the arugula, or add pickled onions.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- Olive oil, for brushing the grill
- 4 slices provolone cheese (or Havarti/mozzarella)
For the Red Onions:
- ½ large red onion
- Olive oil, for brushing
- Salt & black pepper
To Serve:
- 4 sturdy sandwich buns or brioche rolls
- 4 slices cooked bacon, halved
- 2 ripe peaches, thinly sliced
- 1 cup fresh arugula
- Hot honey (or honey + red pepper flakes)
How to Make It
- Pound & Season the Chicken
Flatten chicken to about ½-inch thickness using a mallet or rolling pin. Slice each breast into two pieces for a total of four portions. Mix salt, paprika, garlic powder, and pepper—then season the chicken generously on both sides. - Grill the Chicken
Preheat grill to medium-high. Brush grates with oil. Grill chicken for 3–5 minutes per side until internal temperature hits 165°F. In the final minute, top each piece with cheese and let it melt. - Grill the Onion
Slice red onion into wedges, keeping the root intact to hold them together. Brush with oil, season, and grill for 8–10 minutes, flipping once. - Toast the Buns
During the final minute, place buns cut-side down on the grill to get golden and crisp. - Assemble the Sandwich
On the bottom bun: grilled chicken, hot honey drizzle, grilled onions, peach slices, bacon, arugula. Cap with the top bun and enjoy immediately!
What to Serve on the Side
- Sweet Potato Fries
- Crispy Waffle Fries
- Corn Salad or Pasta Salad
- Fresh Watermelon Slices
This sandwich is summer on a bun. Make it once, and you’ll want it every weekend while peaches are in season!
Common Mistakes to Avoid:
- Dry Chicken Syndrome: This is the most common issue with grilled chicken! Overcooking the chicken breast will make it tough and dry.
- Juicy Chicken Hack: Don’t grill chicken too long. Use a meat thermometer (165°F internal temp), or pound thicker breasts to an even 1/2-3/4 inch thickness for quick, even cooking.
- Burning the Glaze/Sauce: Sweet glazes, especially those with honey or brown sugar, can burn quickly on a hot grill.
- Grilling Pro Tip: Apply most of the sweet and spicy glaze towards the end of grilling, or grill the chicken first and then toss it in the sauce off the heat.
- Soggy Bun: A great sandwich needs a great bun. If your bun isn’t toasted, it can get soggy from the sauce and chicken juices.
- Crispy Bun Secret: Always lightly toast your buns, cut-side down, on the grill or in a pan until golden.
- Flavor Imbalance: Too much heat, not enough sweet, or vice versa, can throw off the harmony of this sandwich.
- Taste Test Tip: Taste your hot honey sauce or glaze before applying it to ensure your desired balance of sweetness and heat.
Frequently Asked Questions (FAQs)
Q: What’s the best chicken for this grilled sandwich? A: Boneless, skinless chicken breasts are commonly used, but chicken thighs also work wonderfully and tend to stay juicier. Pounding chicken breasts to an even thickness ensures they cook evenly.
Q: How do I make the “spicy” element stronger or milder? A: The heat usually comes from ingredients like sriracha, chili flakes, or hot sauce in the glaze. * For more spice: Add extra sriracha, a pinch of cayenne pepper, or a finely minced jalapeño to your homemade spicy sauce. * For milder flavor: Reduce the amount of hot sauce or opt for a milder chili powder in your seasoning blend.
Q: What kind of bun works best for a grilled chicken sandwich? A: A sturdy bun that can hold up to the fillings is ideal. Brioche buns, ciabatta rolls, or even a good quality potato bun are excellent choices. Lightly toasting them is key!
Q: Can I prepare the chicken or sauce ahead of time? A: Yes! You can marinate the chicken in a basic savory marinade (without the sweet/spicy glaze) for up to 24 hours. The sweet and spicy sauce can be made 3-4 days ahead and stored in the fridge. Assemble and grill fresh for the best results.
Q: What are great toppings for a Sweet & Spicy Grilled Chicken Sandwich? A: Elevate your gourmet chicken sandwich with toppings like creamy coleslaw, crisp lettuce, juicy tomato slices, cool ranch dressing, or even pickled red onions for extra tang.
Printable Recipe Card
Sweet & Spicy Grilled Chicken Sandwich
Juicy grilled chicken, crispy bacon, sweet peaches, melty cheese, and a drizzle of hot honey on a toasted bun!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- Olive oil for brushing grill
- 4 slices provolone cheese
For Grilled Red Onion
- ½ large red onion, cut into wedges
- Olive oil
- Salt & pepper
For Serving
- 4 toasted sandwich buns
- 4 slices cooked bacon, halved
- 2 ripe peaches, sliced
- 1 cup fresh arugula
- Hot honey (or honey + red pepper flakes)
Instructions
- Pound chicken to ½-inch thickness. Cut each breast into two. Season with salt, paprika, garlic powder, and pepper.
- Grill over medium-high heat, 3–5 mins per side. Add cheese in final minute. Internal temp should reach 165°F.
- Grill onion wedges with oil, salt & pepper, 8–10 mins.
- Toast buns cut-side down on the grill.
- Assemble: bottom bun, chicken, hot honey, onions, peach slices, bacon, arugula, then top bun. Serve hot.
Tips
- Use brioche buns for a soft, sweet bite.
- No hot honey? Mix regular honey with a pinch of crushed red pepper!
- Try candied jalapeños for extra heat.
