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Grilled Honey Pepper Pimento Chicken Sandwich Recipe

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4.1 from 65 reviews

  • Author: Mary & Susan
  • Total Time: 25 minutes
  • Yield: 4 sandwiches

Description

This Grilled Honey Pepper Pimento Chicken Sandwich features juicy, perfectly seasoned grilled chicken breast topped with a sweet honey drizzle, spicy pickled jalapenos, and a creamy, flavorful pimento cheese spread. Served on toasted potato rolls, this sandwich combines smoky, spicy, and sweet flavors for a deliciously satisfying meal. Ready in just 30 minutes, it’s perfect for a casual lunch or dinner.

Ingredients

Chicken and Seasoning

  • 4 chicken breast fillets, boneless & skinless
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon MSG (optional)
  • 1 tablespoon neutral oil
  • 2 tablespoons honey
  • 4 potato rolls or buns
  • Quick Pickled Jalapenos (to taste)

Pimento Cheese Spread

  • 4 ounces cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1 cup freshly grated cheddar cheese
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces jarred pimentos, drained

Instructions

  1. Mix the pimento cheese spread: Combine cream cheese, mayonnaise, cheddar cheese, paprika, ground mustard, kosher salt, white sugar, black pepper, and jarred pimentos in a bowl. Mix thoroughly, taste, and adjust seasoning if needed. Cover and refrigerate if not using immediately.
  2. Prep the chicken breast: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, and optional MSG. Generously season all sides of the chicken breasts. Drizzle with neutral oil and gently pat to coat evenly. Let the chicken rest at room temperature while the grill heats up.
  3. Set up the grill: Prepare a charcoal grill using the two-zone method by banking hot coals to one side for direct searing at about 400-450°F. Clean the grill grates thoroughly before cooking.
  4. Grill the chicken: Place the chicken breasts directly over the hot coals. Grill for 3-4 minutes to develop char marks, then flip and repeat two more times so each side is seared. Check internal temperature and, if needed, move chicken to the cooler side of the grill to finish cooking until it reaches 160°F internal temperature. Remove from grill.
  5. Toast buns and assemble sandwich: Lightly toast the potato rolls on the grill. Place the grilled chicken on the bottom bun, add quick pickled jalapenos, drizzle with honey, and top generously with the pimento cheese spread. Cover with the top bun and serve immediately.

Notes

  • Use a meat thermometer to ensure chicken is cooked safely to 160°F.
  • MSG is optional and can be omitted if preferred.
  • Quick pickled jalapenos add a spicy tang and can be made ahead or purchased.
  • Adjust honey drizzle to taste for desired sweetness.
  • The two-zone grilling method helps avoid burning while ensuring thorough cooking.
  • Allowing the chicken to rest at room temperature before grilling helps it cook more evenly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://mysimpledish.com/grilled-honey-pepper-pimento-chicken-sandwich-recipe/