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Best Grilled Chicken Sandwich with Peaches, Red Onions, and Hot Honey Recipe

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3.8 from 36 reviews

This Best Grilled Chicken Sandwich recipe features juicy, perfectly seasoned chicken breasts grilled to perfection, topped with melted provolone cheese, sweet grilled peaches, and peppery arugula. Enhanced with a drizzle of hot honey and grilled red onions, this sandwich offers a harmonious blend of savory, sweet, and spicy flavors ideal for a satisfying dinner.

Ingredients

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
  • 4 slices provolone cheese (can use mozzarella or Havarti)

Grilled Vegetables and Fruit

  • 1/2 large red onion
  • Olive oil, for brushing
  • Kosher salt and black pepper, to taste
  • 2 ripe peaches, thinly sliced

Sandwich Assembly

  • 4 hamburger buns
  • Hot honey, for drizzling on chicken
  • 1 cup arugula
  • Optional: Candied jalapeños

Instructions

  1. Prepare the Chicken: Place one chicken breast at a time inside a freezer bag or between two sheets of parchment paper. Gently pound the chicken using a meat mallet or rolling pin until it reaches about 1/2-inch thickness. Then slice each breast into 4 equal pieces with a sharp knife.
  2. Season the Chicken: In a small bowl, mix the kosher salt, paprika, garlic powder, and black pepper. Season both sides of each chicken piece evenly with this spice blend.
  3. Preheat the Grill: Heat your grill to medium-high. Lightly brush the grill grate with olive oil to prevent sticking.
  4. Grill the Chicken: Place the chicken pieces on the grill and cook covered for 3 to 5 minutes on each side, until the internal temperature reaches 165°F. Add a slice of provolone cheese on top of each piece during the last minute of cooking to melt.
  5. Rest the Chicken: Transfer the grilled chicken to a platter and cover loosely with foil. Allow it to rest for 5 to 10 minutes to retain juices.
  6. Grill the Onions: Cut the half red onion into wedges, keeping the root intact so the layers stay together. Brush the onion wedges with olive oil and season with salt and pepper. Place on the grill and cook for 8 to 10 minutes until tender, turning once.
  7. Toast the Buns: Place the hamburger buns cut-side down on the grill during the last minute of grilling until lightly toasted.
  8. Assemble the Sandwiches: On the bottom buns, place a grilled chicken piece and drizzle generously with hot honey. Layer baked red onion, thinly sliced grilled peaches, and fresh arugula on top. Optionally add candied jalapeños for extra heat. Cap with the top buns and serve immediately.

Notes

  • For even cooking, ensure all chicken pieces are pounded to uniform thickness.
  • Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165°F.
  • Peach slices can be grilled briefly if desired to enhance sweetness and soften texture.
  • Substitute provolone cheese with mozzarella or Havarti as per your preference.
  • Candied jalapeños are optional but add a sweet and spicy kick.
  • If you don’t have a grill, a grill pan on the stovetop can be used as an alternative.

Find it online: https://justsosavory.com/best-grilled-chicken-sandwich-with-peaches-red-onions-and-hot-honey-recipe/