Grilled Hot Honey Chicken Sandwich
Juicy grilled chicken meets sweet-spicy hot honey in this mouth watering sandwich! Perfect for cookouts or easy weeknight dinners, it’s smoky, flavorful, and ready in under 30 minutes.
Equipment
- meat thermometer Ensures the chicken is perfectly cooked (165°F) without overcooking. A total lifesaver for juicy chicken every time.
- Grill Pan (Cast Iron) For those who don’t have access to an outdoor grill, this brings those gorgeous grill marks indoors.
- basting brush Perfect for brushing on hot honey evenly so it soaks into every bite.
- Squeeze Bottle A fun way to drizzle hot honey
Ingredients
For the Chicken:
- 4 4 boneless, skinless chicken breasts pounded to even thickness (see notes below)
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- salt and pepper to taste
For the Hot Honey:
- ½ cup honey
- 3 tablespoon hot sauce I like Frank's
- 1 teaspoon red pepper flakes optional
- 1 tablespoon butter
For Assembly:
- 4 brioche buns toasted
- 4 slices pepper jack cheese
- lettuce, tomato slices, and pickles
- mayo or spicy aioli
Instructions
- Prep the chicken: Mix the olive oil, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub all over the chicken and let it marinate at least 2 hours to overnight.
- Preheat your grill (or grill pan) to medium-high heat. Grill the chicken 5-6 minutes on each side until cooked through. ( Internal temperature should be 165℉) Add the cheese to melt on top of the chicken.
- Make the hot honey: In a small saucepan, warm honey, hot sauce, red pepper flakes, and butter over low heat until combined.
- Brush and glaze: In the last minute of grilling, brush the chicken with hot honey for a glossy finish.
- Toast the buns: lightly on the grill or in a skillet until golden.
- Assemble the sandwiches: Layer grilled chicken, sliced tomatoes, pickles, and lettuce on toasted buns.
- Drizzle extra hot honey over the top before serving.
Notes
Before you fire up the grill, take a minute to pound out your chicken breasts—it makes a huge difference! Place each one between two sheets of plastic wrap or inside a zip-top bag (no splatters, no mess!) and use a meat mallet, rolling pin, or even a heavy skillet to gently pound them to about ½ inch thick. The goal is even thickness, not paper-thin chicken. This simple step helps everything cook evenly and keeps your chicken juicy and tender with those beautiful grill marks we all love.