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These Pepperoncini Grilled Chicken Sandwiches are next level good! Tender, tangy, and creamy, you can’t ask for much more.
If you are not familiar, a pepperoncini is a mildly spicy, tangy pepper used a lot in Italian and Mediterranen cooking. I love the kick and tang they add to salads, sandwiches and more! And while I can’t get enough of the peppers, the brine is my secret weapon in the kitchen as well.
Marinating chicken, especially lean cuts like chicken breasts, helps to tenderize the meat significantly. Especially when marinated overnight! But even if you can only marinate these for 8 hours, you will still have juicy chicken with delicious flavor thanks to the pepperoncini brine!
Now we also need to talk about the Creamy Dijon Spread used on these sandwiches! The creaminess compliments the tang of the pepperoncini so well. Spread this on your buttery, toasted brioche bun and top with the grilled chicken, shredded lettuce, and sliced pepperoncini and you are ready to dig in!
Ingredients:
- Small Boneless, Skinless Chicken Breasts
- Pepperoncini Brine
- Mayo
- Grainy Dijon Mustard
- Salt and Pepper
- Soft Brioche Burger Buns
- Unsalted Butter
- Sliced Provolone Cheese
- Shredded Iceberg Lettuce
- Sliced Pepperoncini
- Whole Pepperoncinis (Optional for Serving)
Recipe Step-by-Step:
Step One: Marinate the Chicken (8 to 24 Hours Before Serving)
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Place the chicken in a medium bowl and pour the pepperoncini brine over the chicken. If it’s not fully submerged, fill until just covered. Cover and refrigerate for at least 8 hours, but up to 24 hours!
Step Two: Meanwhile, Make the Creamy Dijon Spread
In a small bowl, combine the mayo, grainy mustard, pepperoncini brine, and a pinch of salt and stir to combine. Set aside.
Step Three: Prepare the Grill
Heat grill over medium-high heat (about 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Step Four: Grill the Chicken
Add the chicken to the grill and cook for about 6 to 8 minutes, or until the pieces turn golden and grill marks appear. Flip and cook until the chicken is cooked through, about 5 more minutes. Add the slice of cheese and let melt, 1-2 minutes. The lid should be closed throughout the cooking process. Transfer the chicken to a plate and let it rest for a few minutes.
Step Five: Toast the Buns
Meanwhile, toast the buns. Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Step Six: Assemble and Serve
To serve, smear plenty of the creamy spread on both sides of the buns. Place the grilled chicken on top of the bottom bun and pile high with tons of iceberg lettuce and pepperoncini slices. Finish with the top bun and a pepperoncini tooth picked right in the center (optional). Serve and enjoy!
I hope y’all enjoy these Pepperoncini Grilled Chicken Sandwiches all grilling season long! Comment below once you make them!
For More Pepperoncini recipes:
Italian Chop Salad with Peperoncini Vinaigrette
Pepperoncini Grilled Chicken Sandwiches
Ingredients
For the Chicken:
- 4 small boneless skinless chicken breasts
- 1 cup pepperoncini brine (or more as needed)
For the Creamy Dijon Spread:
- ¼ cup mayo
- ¼ cup grainy Dijon mustard
- 1 tablespoon brine from a jar of pepperoncini
- Salt and pepper, to taste
For the Sandwiches:
- 4 soft brioche burger buns
- 2 tablespoons unsalted butter
- 4 slices provolone cheese
- ½ cup shredded iceberg lettuce
- ½ cup sliced pepperoncini
- 4 whole pepperoncinis, optional for serving
Instructions
Marinate the Chicken (8 to 24 Hours Before Serving):
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Place the chicken in a medium bowl and pour the pepperoncini brine over the chicken. If it’s not fully submerged, fill until just covered. Cover and refrigerate for at least 8 hours, but up to 24 hours!
Meanwhile, Make the Creamy Dijon Spread:
- In a small bowl, combine the mayo, grainy mustard, pepperoncini brine, and a pinch of salt and stir to combine. Set aside.
Prepare the Grill:
- Heat grill over medium-high heat (about 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Grill the Chicken:
- Add the chicken to the grill and cook for about 6 to 8 minutes, or until the pieces turn golden and grill marks appear. Flip and cook until the chicken is cooked through, about 5 more minutes. Add the slice of cheese and let melt, 1-2 minutes. The lid should be closed throughout the cooking process. Transfer the chicken to a plate and let it rest for a few minutes.
Toast the Buns:
- Meanwhile, toast the buns. Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Assemble and Serve:
- To serve, smear plenty of the creamy spread on both sides of the buns. Place the grilled chicken on top of the bottom bun and pile high with tons of iceberg lettuce and pepperoncini slices. Finish with the top bun and a pepperoncini tooth picked right in the center (optional). Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
These were amazing!!!
This recipe is incredible! So easy and so delicious. We loved it, and I really like how it doesn’t take a ton of ingredients to make something delicious on a busy weeknight.
Thanks Madison!
Long time follower first time commenter cause this was just so good and so easy. Marinated for 24 hrs, added salt & pepper before cooking, don’t have a grill so seared on stovetop. For the sauce used a mixture of Ayoh Dijonayo, kewpie mayo, and smooth Dijon. Make this!
Thanks for commenting, Anna!
Truly delicious and honestly so easy to throw together on a weekday. The next day I used the leftover sauce by mixing it with a can of tuna. I will now only be making tuna salad with the sauce from this recipe.
oh love that idea!
Is it ok to only brine for 4 – 5 hours?
yes! will still be good! the longer the better- but 4-5 hours will do well.
Thank you! Recipe was fantastic as usual!!!
We made these last night with chicken thighs and it was delicious- will be a summer staple bc it was simple and so good!
Great spin grilled chicken! Family loved it.
This sounds absolutely delicious, Alex, your recipes never fail!
I was curious if I could cook the chicken in the oven and then just top with cheese in the last few minutes, but unsure at what temperature and for how long. Thank you!
How many jars did you use for the brine? Can you fill it with something else to cover after using all the liquid in the jar(s)?
Honestly- if you do it in a ziplock bag you only need 1 jar. it depends on the vessel to make sure they are all submerged! I also get that really big jar of pepperoncini’s sometimes too and just use the mega sized one here.