A Chick-fil-A grilled chicken sandwich made at home is a juicy, char-marked chicken breast fillet marinated in dill pickle juice, milk, a little powdered sugar, pepper and garlic, grilled hot and fast, and served on a multigrain bun with lettuce, tomato and your choice of dressing. The marinade is what gives it the familiar tangy, slightly sweet flavor. This copycat makes four sandwiches. It is a home recipe in the style of the restaurant, not the restaurant’s own.
How to make a Chick-fil-A grilled chicken sandwich: Whisk 3/4 cup of dill pickle juice with 1/3 cup of milk, powdered sugar, black pepper, salt and garlic powder. Marinate 2 filleted chicken breasts for at least 30 minutes, or up to 4 hours. Grill on oiled grates at about 400°F for 3 to 5 minutes per side, to 165°F. Rest 5 minutes, then serve on multigrain buns with lettuce, tomato and dressing.
Why You’ll Love It
- Juicy chicken. The pickle juice marinade seasons it and keeps it moist.
- Quick on the grill. A few minutes per side.
- Pantry marinade. Pickle juice, milk and four seasonings.
- Light and fresh. Grilled, not breaded or fried.
- Easy to dress up. Any sauce or topping you like.
Ingredient Notes
Chicken breasts. Two, filleted. Each breast is cut in half through the middle to make two thin pieces, four in all.
Dill pickle juice. Three-quarters of a cup, from the jar.
Milk. A 1/3 cup.
Powdered sugar. Two teaspoons, for a hint of sweetness.
Black pepper and salt. Two teaspoons of each.
Garlic powder. One teaspoon.
Olive oil. One tablespoon, rubbed on the grill grates.
Lettuce and tomato. Four leaves and one sliced tomato.
Multigrain buns. Four.
Dressing. Your choice. Honey mustard, barbecue sauce and ranch are all popular.
Ingredients
- 2 chicken breasts, filleted
- 3/4 cup dill pickle juice
- 1/3 cup milk
- 2 teaspoons powdered sugar
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil, for the grill grates
- 4 lettuce leaves
- 1 tomato, sliced
- 4 multigrain buns
- Dressing of your choice
How to Make a Chick-fil-A Grilled Chicken Sandwich
1. Mix the marinade. Whisk together the pickle juice, milk, powdered sugar, black pepper, salt and garlic powder.
2. Marinate the chicken. Add the filleted chicken breasts to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Prepare the grill. Preheat the grill to medium-high heat, about 400°F, and rub the grates with the olive oil.
4. Grill to temperature. Grill the chicken for 3 to 5 minutes per side, until a food thermometer reads 165°F in the chicken.
5. Rest and assemble. Move the chicken to a clean plate and rest for at least 5 minutes. Spread the dressing on the buns, then add lettuce, sliced tomato and grilled chicken.
Does the 50 Minutes Include Marinating?
Yes, but only the shortest marinade. The time on the recipe is built on the minimum of 30 minutes in the marinade. If you leave the chicken longer, the cooking does not change, but the clock does.
| Stage | Time |
|---|---|
| Mix the marinade and fillet the chicken | About 5 minutes |
| Marinate, at the minimum | 30 minutes |
| Grill | About 10 minutes |
| Rest | 5 minutes |
Together, those stages make up the 50 minutes on the recipe.
You can marinate for up to 4 hours. That is the upper limit. A longer soak gives a stronger pickle flavor, and it is handy if you want to start the chicken in the afternoon and grill at dinner time. Do not go past 4 hours. Pickle juice is acidic and salty, and chicken left in it too long turns soft and overly salty.
Keep the chicken in the refrigerator the whole time it marinates, and throw the used marinade away.
Is this the standard sandwich or the club?
The standard one: chicken, lettuce and tomato on a multigrain bun. The grilled club is a separate sandwich with bacon and cheese added. You can add both here if you like, but they are not part of the base recipe.
Tips for Success
Why fillet the chicken?
Thin, even pieces cook quickly and at the same rate, so the outside does not dry out before the middle is done.
How do I know the chicken is cooked?
A thermometer in the thickest part reads 165°F. Grill marks are not a test.
Why oil the grates?
Lean chicken breast sticks. A light rub of oil on hot grates lets it release cleanly.
Why rest the chicken?
Five minutes lets the juices settle, so they stay in the meat and not on the bun.
Should I toast the buns?
You can. Buttered, toasted buns hold up better under the sauce.
Can I cook it indoors?
A hot grill pan on the stove gives a similar result. Still cook to 165°F.
Storage and Reheating
Refrigerate leftover cooked chicken within 2 hours, in a covered container, and use it within 3 to 4 days. It can be frozen for 3 to 4 months. Thaw it in the refrigerator, not on the counter, and reheat to 165°F. Store the chicken apart from the buns and vegetables, and build fresh sandwiches when you are ready to eat.
What to Serve With It
Fries, coleslaw or a fruit cup all go with a grilled chicken sandwich. For more easy chicken dinners, try the 4-ingredient French onion chicken, the 4-ingredient slow cooker chicken or the slow cooker brown sugar chicken. For a casserole night, there is the Ritz cracker chicken casserole and the chicken broccoli Alfredo pasta bake. And for something cozy, make chicken and dumplings with biscuits.
Frequently Asked Questions
Does the listed total time include marinating?
Yes, the 30-minute minimum. A longer marinade adds to the total.
How long should the chicken marinate, and how do I know it is cooked?
At least 30 minutes and up to 4 hours. It is cooked when a thermometer reads 165°F.
Is this the standard grilled sandwich or the bacon-and-cheese club?
The standard sandwich. Bacon and cheese are optional extras.
Is this the restaurant’s recipe?
No. It is a home copycat. The restaurant’s own marinade is not public.
Final Notes
I slice the tomato and wash the lettuce while the chicken rests, so the sandwiches go together in a minute. If you make it, leave a comment to tell me how it turned out or ask a question.
Chick-fil-A Grilled Chicken Sandwich
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 chicken breasts filleted
- 3/4 cup dill pickle juice for the marinade; discarded
- 1/3 cup milk for the marinade; discarded
- 2 teaspoons powdered sugar
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil for the grill grates
- 4 lettuce leaves
- 1 tomato sliced
- 4 multigrain buns
- dressing of your choice
Instructions
- Whisk together the pickle juice, milk, powdered sugar, black pepper, salt and garlic powder.
- Add the filleted chicken breasts to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat the grill to medium-high heat, about 400°F, and rub the grates with the olive oil.
- Grill the chicken for 3 to 5 minutes per side, until a food thermometer reads 165°F in the chicken.
- Move the chicken to a clean plate and rest for at least 5 minutes. Spread the dressing on the buns, then add lettuce, sliced tomato and grilled chicken.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
