This easy chicken sandwich on the griddle delivers restaurant-quality results in just 20 minutes with layers of incredible flavor. Featuring perfectly seasoned thin-sliced chicken breast, crispy bacon, charred poblano peppers and onions, all topped with a tangy creamy sauce on toasted garlic butter sourdough. This recipe transforms simple ingredients into an extraordinary sandwich experience. The griddle cooking method creates perfect char and caramelization that you simply can’t achieve in a regular pan. Whether you’re using a Blackstone, Camp Chef, or any flat-top griddle, this recipe delivers consistent results every time. Perfect for busy weeknights when you want something special without the fuss. This crowd-pleasing sandwich works equally well for game day gatherings, backyard cookouts, or when you’re craving a gourmet sandwich without leaving home.

Easy Chicken Sandwich on the Griddle – 20-Minute Weeknight Dinner Perfection

Mastering Griddle Cooking Techniques for Perfect Chicken Sandwiches

The key to exceptional griddle chicken sandwiches lies in understanding proper heat zones and timing to cook multiple components simultaneously. A well-managed griddle allows you to cook bacon, vegetables, and chicken all at the same time using different temperature zones. Start with medium-high heat for most components, but create cooler zones for holding finished items. The flat surface of a griddle provides superior heat distribution compared to traditional pans. This ensures even cooking and beautiful caramelization on all ingredients.

Thin-sliced chicken cutlets cook quickly and evenly, preventing the common problem of overcooked edges and undercooked centers. The bacon fat becomes a natural cooking medium for the vegetables, adding incredible flavor. Managing your griddle zones effectively means having crispy bacon, perfectly charred vegetables, and juicy chicken all finishing at the same time. Temperature control is crucial – watch for proper sizzling sounds and adjust heat as needed. The large cooking surface allows you to toast bread, cook proteins, and char vegetables without crowding.

The Science Behind Perfect Seasoning and Flavor Building

This griddle chicken sandwich achieves its incredible flavor through strategic layering of complementary tastes and textures. The dry rub combines smoked paprika for depth, brown sugar for caramelization, and warm spices for complexity. This seasoning blend creates a flavorful crust during griddle cooking while keeping the interior juicy. Poblano peppers provide mild heat and smoky flavor when charred, while yellow onions develop natural sweetness through caramelization.

The bacon adds essential saltiness and umami that enhances all other flavors. The creamy sauce balances the heat with cooling mayonnaise while adding tangy brightness from apple cider vinegar. Hot sauce provides customizable heat levels, while honey adds subtle sweetness that complements the spiced chicken. Garlic butter on the sourdough creates aromatic richness and helps achieve perfect golden-brown toast. Each component serves a specific purpose in the overall flavor profile. The combination creates a sandwich that hits all the essential taste notes: salty, sweet, spicy, smoky, and umami.

Essential Tips and Variations for Griddle Sandwich Success

Several key techniques ensure your griddle chicken sandwich turns out perfectly every time with professional-quality results. Always slice chicken breasts horizontally to create thin, even cutlets that cook quickly and stay tender. Pat the chicken completely dry before applying the dry rub to ensure proper adhesion and browning. Let the seasoned chicken rest while preheating the griddle to allow flavors to penetrate.

Use thick-cut bacon for better texture and flavor – thin bacon becomes too crispy and breaks apart. Don’t move the vegetables too frequently while charring; let them develop caramelized edges for maximum flavor. Check chicken doneness with an instant-read thermometer – 165°F ensures food safety without overcooking. Toast the bread butter-side down for even browning and prevent burning. For variations, try different cheese options like pepper jack for extra heat or provolone for mild creaminess. Brioche buns or ciabatta rolls make excellent bread alternatives. Add pickled jalapeños for extra tang and heat. Grilled pineapple provides a sweet contrast to the spicy elements. The creamy sauce can be customized with different hot sauces or add-ins like lime juice or chipotle peppers.

Ingredients

For the Chicken and Sandwich:

• 2 large boneless skinless chicken breasts, sliced in half horizontally for thin cutlets
• 1 tablespoon olive oil
• 6 slices thick-cut bacon
• 1 medium yellow onion, sliced
• 2 medium poblano peppers, sliced into strips
• 4 slices sourdough bread
• 2 tablespoons garlic butter (or mix softened butter with garlic powder)
• Optional: 4 slices pepper jack or provolone cheese

Chicken Dry Rub:

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon brown sugar
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder

Creamy Sauce:

• ½ cup mayonnaise
• 1 tablespoon hot sauce (Cholula or Frank’s preferred)
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon salt, pepper, and garlic seasoning blend

Step-by-Step Instructions

Step 1: Prepare the Chicken Cutlets

Begin by carefully slicing each chicken breast in half horizontally to create thin, even cutlets. This technique ensures faster, more even cooking and prevents the outside from overcooking before the center reaches safe temperature. Pat each cutlet completely dry with paper towels to remove excess moisture.

This step is crucial for proper seasoning adhesion and achieving beautiful browning. In a small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, kosher salt, black pepper, brown sugar, cumin, and chili powder. Mix thoroughly to ensure even distribution. Drizzle the chicken cutlets with olive oil and rub it in to coat all surfaces. Generously apply the dry rub mixture to both sides of each cutlet, pressing gently to help it adhere. Allow the seasoned chicken to rest at room temperature for 10-15 minutes while you prepare the griddle and other ingredients.

Step 2: Preheat Griddle and Start the Bacon

Preheat your griddle to medium-high heat, ensuring the entire cooking surface reaches proper temperature. Test the heat by sprinkling a few drops of water on the surface – they should sizzle and evaporate quickly.

Place the thick-cut bacon slices on one zone of the griddle, leaving space between each slice for even cooking. Cook the bacon for 6-8 minutes, flipping once, until crispy and golden brown. The exact timing depends on thickness and desired crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. Reserve the bacon drippings on the griddle – this flavorful fat will be used to cook the vegetables and adds incredible taste to the sandwich. Keep the cooked bacon warm by placing it on a cooler zone of the griddle.

Step 3: Char the Vegetables in Bacon Fat

Add the sliced poblano peppers and yellow onions to the griddle where the bacon was cooking, utilizing the flavorful rendered fat. Spread the vegetables in a single layer to ensure even cooking and proper caramelization. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and developing charred edges. The poblanos should have some blackened spots for optimal smoky flavor.

The onions should be golden brown and caramelized, which concentrates their natural sweetness. Season the vegetables lightly with salt and pepper during cooking. Use a spatula to scrape up any browned bits from the griddle surface, as these add extra flavor to the vegetables. Once properly charred and tender, move the vegetables to a cooler zone of the griddle to keep warm.

Step 4: Cook the Seasoned Chicken Cutlets

Place the seasoned chicken cutlets on the hottest zone of the griddle, ensuring they have direct contact with the cooking surface. Cook for 3-4 minutes on the first side without moving them, allowing a beautiful crust to develop.

The chicken should release easily from the griddle when properly seared. Flip the cutlets and cook for an additional 2-3 minutes on the second side. Use an instant-read thermometer to check for doneness – the internal temperature should reach 165°F at the thickest part. If using cheese, place slices on top of the chicken during the last 30 seconds of cooking. Cover with a dome or large lid to melt the cheese completely. Remove the chicken to a clean plate and tent with foil to keep warm and allow juices to redistribute.

Step 5: Toast the Garlic Butter Sourdough

While the chicken rests, prepare the garlic butter by mixing softened butter with garlic powder if using homemade. Spread the garlic butter generously on one side of each sourdough slice, ensuring even coverage to the edges.

Place the bread slices butter-side down on a clean section of the griddle. Toast for 1-2 minutes until golden brown and crispy, watching carefully to prevent burning. The garlic butter should create a beautiful golden crust while infusing the bread with aromatic flavor. Remove the toasted bread from the griddle and set aside on a clean plate. The residual heat will keep the bread warm while you prepare the sauce and assemble the sandwiches.

Step 6: Prepare Sauce and Assemble the Sandwiches

In a small bowl, whisk together the mayonnaise, hot sauce, apple cider vinegar, honey, and salt-pepper-garlic seasoning until smooth and well combined. Taste and adjust seasoning as desired – add more hot sauce for heat or honey for sweetness. To assemble each sandwich, start with a toasted sourdough slice as the base.

Spread a generous layer of the creamy sauce on the bread. Add the grilled chicken cutlet (with melted cheese if using). Layer on the charred poblano peppers and caramelized onions. Add 2-3 slices of crispy bacon, breaking them to fit if necessary. Spread more sauce on the inside of the top bread slice. Crown the sandwich with the final piece of toasted sourdough. Slice diagonally if desired and serve immediately while everything is hot and the textures are at their peak.

Conclusion

This easy chicken sandwich on the griddle proves that incredible flavor doesn’t require hours in the kitchen. The combination of perfectly seasoned chicken, crispy bacon, charred vegetables, and tangy sauce creates a sandwich experience that rivals your favorite restaurants. Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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