Creamy and rich with a gentle heat, sweet-tangy barbecue notes, and juicy, tender chicken—this grilled sandwich became a standout during the 2019 barbecue season. Grilling season isn’t over yet, so make it while you can: this quick, flavorful grilled chicken sandwich is worth the effort.

This may be one of the best grilled chicken sandwiches I’ve made. The star is the sauce: creamy peanut butter balanced with smoky, sweet, and tangy elements plus a hint of heat. It’s versatile—use it on sandwiches, wings, or as a bold dip. I was surprised by how well the flavors came together; it’s definitely a sauce you’ll want to make again and again.

I experimented with a peanut butter barbecue sauce using only pantry staples and aimed for a balance—not too sweet, not too acidic, with a lingering kick. The result was unexpectedly fantastic: deeply flavorful, slightly spicy, and balanced by savory and sweet notes. I had to put the sauce away or I would have eaten it straight from the pot.

Once the sauce was ready, I prepared four medium boneless, skinless chicken breasts. I butterflied and pounded each to about 1/4–1/3 inch thickness—thin enough to cook quickly but not so thin the meat dries out. I seasoned simply with salt, pepper, garlic powder, and paprika, and sprayed them lightly with butter-flavored cooking spray before placing them on a medium-hot preheated grill.

Close the lid and grill a few minutes per side until you see light golden color and grill marks. Begin basting with the peanut butter barbecue sauce, turning and coating the fillets until they’re cooked through and glossy with sauce.

The aroma while grilling was irresistible. After removing the chicken from the grill, I spooned a little extra sauce on top while the meat rested—because that sauce deserves to shine.

Brioche buns are the perfect match: rich, tender, and lightly buttery. I buttered the insides and toasted them on the grill until golden. To keep the sandwich focused on the chicken and sauce, I topped each with crisp lettuce, garden tomatoes, peppered bacon, and thin red onion slices—simple toppings that complement the bold sauce without overpowering it.

Don’t skip the tomato—its brightness pairs surprisingly well with peanut butter–based sauces and helps balance the richness. Every ingredient plays a role and together they make a harmonious, crave-worthy sandwich.

Summer isn’t over—make this sandwich before you put the grill away. The sauce alone is worth it. It’s a family-friendly, bold sandwich that’s also great for game day. Enjoy the Spicy Peanut Butter Barbecue and Bacon Chicken Sandwich—finish your grilling season with a memorable meal.

Yield: 4 – 8 sandwiches

Spicy Peanut Butter Barbecue and Bacon Chicken Sandwich

Ingredients

For BBQ Sauce:

2 Tbl. butter (use good quality butter)
1 shallot, finely chopped
1 Tbl. pureed chipotles in adobo (use 2 Tbl. for extra heat)
2 Tbl. Sweet Baby Ray’s Original Barbecue Sauce
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 Tbl. light brown sugar (use 3 Tbl. if you prefer sweeter)
2 Tbl. unsulphured molasses
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. smoked paprika
1/2 tsp. cayenne
1/3 cup unsweetened apple juice

Rest of Ingredients:

4 small to medium boneless, skinless chicken breasts, butterflied and pounded to 1/4–1/3 inch; seasoned with salt, pepper, garlic powder, and paprika
4 hamburger or brioche buns

Toppings:

Lettuce (chopped, shredded, or whole leaves)
Thinly sliced tomato
Thinly sliced red onion
Crisp-cooked peppered bacon (optional)

Instructions

For the BBQ sauce: Melt butter over low heat in a saucepan. Add the shallot and sauté until tender and golden. Remove briefly from heat, then whisk in the remaining sauce ingredients until smooth. Return to low heat and simmer for about 5 minutes, stirring occasionally. Keep warm with the lid slightly ajar.
For the chicken: Butterfly and pound the chicken breasts to 1/4–1/3 inch thickness. Season both sides with salt, pepper, garlic powder, and paprika. Preheat the grill to medium. Spray one side of each breast lightly with butter-flavored nonstick spray and place that side down on the grill. Lightly spray the top side as well.
Grill with the lid closed until the underside is lightly golden with grill marks, about 3–4 minutes. Flip, brush with sauce, close the lid, and grill another 3–4 minutes. Continue turning and basting with sauce until the chicken is cooked through—typically an additional 2–4 minutes per side depending on thickness and grill heat. Internal temperature should reach 165°F (74°C).
Remove the chicken to a plate and spoon a little extra sauce on top while it rests. Butter the insides of the buns and toast them on the grill until golden.
Assemble: Place a chicken breast on the bottom bun, add lettuce, tomato, bacon, and red onion. Top with the bun and serve immediately.