Description
Tender BBQ chicken, melted cheddar, and red onion grilled between slices of golden-brown, buttery bread. A savory twist on a classic!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup BBQ sauce (your favorite brand!)
- 8 slices of your favorite bread (I love using sourdough or Texas toast!)
- 4 tablespoons butter, softened
- 8 slices cheddar cheese (or your preferred cheese for grilled cheese)
- 1/2 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional)
Instructions
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Heat a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through (165°F/74°C internal temperature).
- Remove chicken from skillet and let rest for a few minutes.
- Shred the chicken using two forks.
- In a medium bowl, toss the shredded chicken with the BBQ sauce. Set aside.
- Spread softened butter on one side of each slice of bread.
- Place four slices of bread, butter-side down, in a clean skillet over medium heat.
- Top each slice of bread with two slices of cheddar cheese.
- Add a generous portion of the BBQ chicken to each sandwich.
- Sprinkle the sliced red onion over the BBQ chicken. If using cilantro, sprinkle that on now too.
- Top with the remaining two slices of cheddar cheese.
- Carefully place the remaining slices of bread on top, butter-side up.
- Cook the grilled cheese sandwiches for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
- Use a spatula to carefully flip the sandwiches. Press down gently with the spatula to help the cheese melt evenly.
- If the bread is browning too quickly but the cheese isn’t fully melted, you can lower the heat slightly and continue cooking. You can also cover the skillet with a lid for a minute or two to help the cheese melt faster.
- Remove from skillet and let cool slightly before slicing.
- Slice the grilled cheese sandwiches in half diagonally. Serve immediately. Optional: Serve with extra BBQ sauce for dipping, or a side of coleslaw or potato salad.
Notes
- Cheese Variations: Monterey Jack, pepper jack, or smoked gouda would be delicious.
- Bread Choices: Brioche, rye, or whole wheat bread would work well.
- Spice It Up: Add a pinch of red pepper flakes to the BBQ chicken for a little extra heat.
- Add Some Veggies: Sliced pickles, jalapeños, or sautéed bell peppers would be great additions.
- Make it a Melt: Add a slice of tomato or some caramelized onions.
- Grilling Method: You can also grill them on an outdoor grill.
- Slow Cooker Chicken: Cook the chicken in a slow cooker. Simply place the chicken breasts in the slow cooker with the BBQ sauce and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and it’s ready to go!
- Leftover Chicken: This recipe is a great way to use up leftover cooked chicken. Just shred the chicken and toss it with the BBQ sauce.
- Make Ahead: You can prepare the BBQ chicken ahead of time and store it in the refrigerator for up to 3 days. This makes assembling the grilled cheese sandwiches even quicker.
- Serving Suggestions: These grilled cheese sandwiches are great on their own, but they also pair well with a variety of sides. Consider serving them with:
- Coleslaw
- Potato Salad
- Macaroni Salad
- French Fries
- Onion Rings
- A simple green salad
- Tomato soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes