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Brined Chicken Sandwich
Brining a chicken can turn a good grilled chicken breast into an amazing grilled chicken breast. The meat will be moist and flavorful, even when cooking it on the grill. We have made many kinds of grilled chicken, but this one is an absolute winner! When my brother George had a sandwich, he thought this was the juiciest chicken sandwich that he has ever eaten. Add whatever you want to the sandwich and make it your own.
Brining the chicken:
Mix the water, sugar, salt, and rosemary together and bring to a boil before simmering for 10 minutes. Take the pot off of the stove and let cool completely before putting in the chicken pieces.
Add the chicken breasts to a sealable bag and pour in the cooled brine.You can also put them in a container.
Rinse the chicken pieces with water and dry before putting them onto the grill, otherwise, the chicken will be too salty.
Put the chicken pieces on a sprayed grill on medium high heat and cook for about 4 minutes per side, depending on the thickness of the chicken piece. Add a little pepper and salt. Take it easy on the salt because it was already used in the brine. We just happen to like salt on the chicken.
When both sides are done, add the pepper jack cheese onto the chicken piece. Travis tried it with Swiss cheese and said that it tastes great.
Make sure to let the cheese melt completely, shut the lid if you have to for a few seconds; the melty cheese is really good!
Spread the bun with some soften butter and grill just until toasted enough; we like the grill marks to show on the bun.
Now, it is time to make the best chicken sandwich! Just take the fixins' for the sandwich and pile them on. We used lettuce, tomato, red onion (sliced thin), and smear on mayonnaise for a great flavor!
Our toppings are just a suggestion, but you can add whatever cheese or fixins; that you like to make a great sandwich. The chicken is already juicy from the brine so the main ingredient is already delicious.
- Prep Time: 8 minutes + 2 hours marinate
- Cook Time: 10 minutes
- Total Time: 2hrs. 18 minutes
- Yield: 4 servings 1x
- Category: chicken
- Method: grilling
- 4 cups water
- ¼ cup sugar
- 3 Tbsps. salt
- 1 large sprig of rosemary
- 4 chicken breasts, boneless and skinless
- 4 slices cheese, we used pepper jack
- 4 Hamburger buns
- lettuce slices
- red onions slices
- tomato slices
- pickle chips
- Put the water, sugar, salt, and rosemary into a medium sized sauce pan and bring to boil.
- Turn down heat and simmer for 10 minutes, so everything gets dissolved.
- Take off the burner and let cool to room temperature.
- When cooled, add the chicken breasts to a ziplock bag or container and pour the marinade over the chicken pieces, rosemary and all. Chill in the refrigerator for 2-3 hours.
- Take the chicken out of brine and rinse the chicken breasts with water and pat dry.
- Cook on the grill at medium-high heat for about 4 minutes on each side or until cooked through.
- Sprinkle with some salt and pepper, but don't overdo the salt.
- Add the pepper jack cheese to each chicken piece and let melt.
- In mean time, put a buttered hamburger bun on the grill and toast for about 1 minute. If you need longer leave on a little longer.
- Put the chicken onto a toasted bun and add the mayonnaise, lettuce, tomato, and red onion.
- Serve with side of pickle chips.