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Chick Fil A Grilled Chicken Club Recipe
Ben Carraoli

Chick Fil A Grilled Chicken Club Recipe

When I first made this chick fil a grilled chicken club sandwich recipe, I couldn’t believe how close it tasted to the one from Chick-fil-A — but somehow even better at home. I marinated the chicken in a surprising mix of pickle juice and milk, then grilled it until juicy and tender.
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Total Time 4 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts – Cut them in half so they grill evenly.
  • ½ cup dill pickle juice – This adds that tangy “Chick-fil-A-style” flavor to the marinade.
  • ¼ cup whole milk – Helps tenderize the chicken and adds a subtle creaminess.
  • 1 tablespoon powdered sugar – A touch of sweetness balances the tang and caramelizes the surface.
  • 1 teaspoon garlic powder – Adds savory depth.
  • 1 teaspoon onion powder – Complements the garlic and builds a flavor base.
  • 1 teaspoon black pepper – For mild heat and balance.
  • 1 teaspoon kosher salt – Ensures the chicken is seasoned throughout.
  • ¼ teaspoon smoked paprika – Brings a smoky nuance for that grilled taste.
  • 4 slices pepper jack or Colby Jack cheese – Both melt beautifully and bring a creamy slightly spicy note.
  • 4 multigrain buns – Adds texture and a wholesome touch.
  • Green leaf lettuce – Fresh and crisp for contrast.
  • Beefsteak tomato slices – Adds juicy brightness.
  • 4 slices thick-cut applewood smoked bacon cooked crispy – Smoky, salty crunch that makes the sandwich irresistible.
  • Honey-roasted BBQ sauce – The signature sweet and tangy finishing touch.

Method
 

  1. Slice each chicken breast in half lengthwise to make thinner pieces for even cooking. In a bowl, mix pickle juice, milk, powdered sugar, garlic powder, onion powder, black pepper, salt, and smoked paprika. Add chicken and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. While the chicken marinates, combine mayonnaise, sweet BBQ sauce, honey, Dijon mustard, lemon juice, and a pinch of smoked paprika in a small bowl. Refrigerate until ready to use. You can use a store-bought version if you prefer.
  3. Preheat the grill to medium heat. Remove chicken from the marinade and place on the grill. Cook for about 6–8 minutes per side, flipping occasionally, until the internal temperature reaches 165°F (74°C). Once cooked, place a slice of cheese on each piece of chicken and allow it to melt slightly from the residual heat.
  4. Toast the multigrain buns lightly on the grill if desired. On the bottom half of each bun, layer lettuce and tomato, then place the grilled chicken with melted cheese. Add the crispy bacon, drizzle with honey-roasted BBQ sauce, and top with the remaining bun. Serve warm and enjoy!

Notes

  • I pat the chicken dry before slicing so the marinade sticks better.
  • I let the chicken rest for 5 minutes after grilling to keep it juicy.
  • I crisp the bacon in advance and keep it warm in the oven to stay crunchy.
  • Toasting the buns briefly on the grill adds smoky flavor and prevents sogginess.
  • If short on time, a 30-minute marinade still gives great flavor, but for the best results, go for 2–4 hours.