This Grilled Chicken Sandwich recipe is a homemade take on the McDonald’s classic — juicy chicken, smoky bacon, and a bright avocado-jalapeño sauce layered onto a warm, toasted bun. It’s easy to throw together, super satisfying, and honestly? Feels like real food without feeling like a full project.

Jump to Recipe

Quick Summary

Prep time: 15 mins
Cook time: 30 mins
Flavor: juicy, salty, herby, just a little heat
Great for: late dinners, weekend cravings, when you want to actually chew something

Why I Like This Recipe

Didn’t have a plan. Just a weird combo of hunger and apathy. This hit the spot though. Grilled chicken with sauce that wakes you up a little, bacon for crunch, and yeah — chips on a sandwich. I’ve made it twice this month. Zero regrets.

Ingredients

4 boneless skinless chicken breasts
2 quarts cold water
Kosher salt
¼ cup sugar (for brine — optional but helpful)
¼ avocado
½ large jalapeño
¼ cup cilantro
5 tbsp vegetable oil
2 tbsp water
1 tbsp lime juice
Black pepper
6 strips thick-cut bacon
4 sesame burger buns
¾ cup mayo
1 cup crushed ruffled potato chips
1 cup shredded iceberg lettuce
4 tomato slices

How To Make Grilled Chicken Sandwich

Pound the chicken: Wrap it in plastic and flatten to about ¾ inch thick. Helps it cook even.
(Optional) Brine: Mix cold water, salt, and sugar. Drop the chicken in for 30 mins. Or skip if you’re short on time.
Make the green sauce: Blend the avocado, jalapeño, cilantro, lime, oil, water. Salt to taste. Bright and creamy.
Grill time: Start with bacon, low and slow. Then the chicken — hot pan or grill. Sear both sides, brushing with the green sauce as it cooks.
Toast the buns: Face down in a dry pan or grill until golden and a little crisp.
Assemble: Bottom bun → mayo → chips → lettuce → grilled chicken → bacon → tomato → drizzle green sauce → top bun. Done.

Grilled Chicken Sandwich – Easy McDonald’s Copycat

Tips for Success

Brine if you can — juicier chicken is worth the extra 30 mins
Layer chips and mayo first to keep buns from getting soggy
Use a pan if you don’t have a grill — still works
Sauce can be made ahead and stored for 2–3 days

Storage and Reheating

Fridge: Keep ingredients separate. Reassemble fresh to avoid sogginess.
Freezer: Nope. Save it for something else.
Reheat: Warm the chicken and bacon in a pan for 3–5 mins. Re-toast buns if needed. Add cold toppings after.

Frequently Asked Questions

Do I have to brine the chicken?
Nope. But it helps with flavor and texture. Worth it if you’ve got time.
What if I don’t like spicy food?
Use less jalapeño or skip it. Sauce still works.
Can I use store-bought green sauce?
Sure, but this one’s easy. And better, IMO.
What type of chips work best?
Ruffled or kettle. Something thick that holds crunch.
Can I make this ahead of time?
You can cook the chicken and bacon ahead — just build the sandwich fresh for best texture.

Common Mistakes and How to Dodge Them

Skipping the brine and overcooking the chicken: Chicken dries out fast. If you’re not brining, don’t walk away from the grill. Use a meat thermometer if you’re unsure — 165°F and you’re good.
Not toasting the bun: Raw bread ruins the vibe. A few seconds on a pan makes all the difference.
Forgetting to season the sauce: Taste it after blending. A pinch of salt brings it to life.
Too many wet ingredients touching: Keep chips away from tomatoes and sauce until the last minute. Layer matters here.
Thinking mayo is optional: It’s not. It’s glue, flavor, and texture. Don’t skip it.

Nutrition Facts (Per Serving)

Calories: 820 kcal
Total Fat: 54g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 960mg
Potassium: 780mg
Total Carbohydrate: 38g
Dietary Fiber: 3g
Sugars: 5g
Protein: 38g

You Might Also Like: