I’ve always loved a good grilled chicken sandwich, but the Chick-fil-A Grilled Chicken Club has something special.
It’s juicy, smoky, cheesy, and layered with crispy bacon—all nestled in a soft toasted bun.
After testing this version at home, I realized it’s not only easy to recreate, but it’s also even more satisfying when you make it yourself.
Whether for a casual dinner or a next-level lunch, this one’s always a hit.
Why You’ll Love This Recipe
It’s a perfect Chick-fil-A dupe with homemade upgrades.
The flavor-packed marinade makes the chicken extra juicy.
The honey BBQ mayo takes it over the top.
Great for meal prep or backyard grilling season.
You control every ingredient—no mystery sauces here.
What You’ll Need (Ingredient Highlights)
Chicken breasts, sliced thin
Pickle juice & milk for a tender marinade
Honey BBQ mayo for tang and richness
Bacon, cheese, lettuce, tomato
Multigrain or brioche buns
Pro Tips Before You Start
Slice your chicken horizontally so it cooks faster and more evenly.
Marinate the chicken for at least 30 minutes—up to 4 hours is best.
Toast the buns to add texture and prevent sogginess.
Chill the sauce to let the flavors meld before serving.
How to Make Grilled Chicken Club Sandwich
Step 1: Prepare and Marinate the Chicken
Slice each chicken breast horizontally to create thinner fillets.
This helps them cook faster and more evenly.
In a mixing bowl, combine all marinade ingredients and whisk until smooth.
Place the chicken into a large zip-top bag or shallow dish and pour the marinade over.
Seal or cover, then refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 2: Make the Honey BBQ Mayo Sauce
While the chicken marinates, prepare the sauce.
In a small bowl, stir together the mayonnaise, honey, BBQ sauce, Dijon mustard, lemon juice, and smoked paprika until well blended.
Cover and place the sauce in the refrigerator to chill while you prepare the rest of the ingredients.
Step 3: Grill the Chicken
Preheat your grill or grill pan over medium-high heat.
Once hot, lightly oil the surface to prevent sticking.
Remove the chicken from the marinade and pat dry with paper towels.
Place the chicken fillets on the grill and cook for about 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
In the final minute of grilling, lay a slice of cheese on top of each fillet and let it melt slightly.
Step 4: Toast the Buns
While the chicken finishes cooking, prepare the buns.
Lightly butter the cut sides of each bun.
Place them cut-side down in a hot skillet or on the grill and toast until golden and crisp.
This helps add texture and prevents the bun from becoming soggy.
Step 5: Assemble the Sandwich
Spread a generous layer of the chilled honey BBQ mayo on the bottom half of each toasted bun.
Add a fresh lettuce leaf and a slice or two of tomato.
Place the grilled chicken breast with melted cheese on top of the veggies.
Add two slices of crispy cooked bacon over the chicken.
Spoon more sauce on the top bun if desired, then cap off the sandwich.
Serve immediately while hot and juicy!
What to Serve It With
Sweet potato fries or classic waffle fries
Crispy onion rings
A fresh garden salad with vinaigrette
Iced tea or lemonade
Variations / Substitutions
Swap in grilled chicken thighs for extra juiciness.
Use different cheese: gouda, provolone, or sharp cheddar.
Add pickles or coleslaw for crunch.
Make it spicy by adding cayenne to the marinade or hot sauce to the mayo.
Storage & Leftovers
Store grilled chicken in the fridge for up to 3 days.
Keep sauce in an airtight container for up to 1 week.
Reheat chicken in a skillet before assembling leftover sandwiches.
Toast fresh buns for each serving to keep the texture right.
FAQs
Can I bake the chicken instead of grilling?
Yes, you can! Bake the marinated chicken at 400°F (200°C) for about 18–20 minutes or until the internal temperature reaches 165°F.
Finish under the broiler for 1–2 minutes if you want extra browning.
Can I prepare the chicken ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance.
Grilled chicken can also be cooked in batches and refrigerated for up to 3 days.
Is there a substitute for pickle juice in the marinade?
If you don’t have pickle juice, you can use a mix of vinegar and water with a pinch of sugar and salt.
However, for the most authentic flavor, dill pickle juice is ideal.
What’s the best cheese to use for this sandwich?
Pepper jack and Colby jack melt beautifully and add flavor, but feel free to use cheddar, provolone, or even Swiss depending on your preference.
Can I make this sandwich spicier?
Yes! Add cayenne pepper or hot sauce to the marinade or swap in a spicy BBQ sauce for the mayo.
You can also use spicy pepper jack cheese for an extra kick.
What kind of bun works best?
Multigrain buns are closest to the Chick-fil-A version, but brioche or potato buns also work great.
Toasting the buns is key for a better texture and flavor.
Final Thoughts
This sandwich hits every note—smoky grilled chicken, crispy bacon, creamy sauce, fresh toppings—and it’s something I genuinely look forward to making again and again.
I love how easy it is to prep ahead and how customizable it can be.
Once you try it, I promise you won’t miss the drive-thru version.
Full Recipe Card (Ingredients + Instructions)
Ingredients
2 boneless skinless chicken breasts
½ cup dill pickle juice
¼ cup whole milk
1 tbsp powdered sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper
¼ tsp smoked paprika
1 cup mayonnaise
¼ cup honey
¼ cup sweet BBQ sauce
3 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp smoked paprika
4 slices pepper jack or Colby jack cheese
8 slices cooked bacon
4 multigrain or brioche buns
Lettuce leaves
Tomato slices
Butter, for toasting
Instructions
Whisk marinade ingredients. Slice chicken, marinate for 30 minutes to 4 hours.
Stir together all sauce ingredients. Chill until ready to use.
Grill chicken over medium-high heat until cooked through.
Add cheese during last minute.
Toast buns with butter until golden.
Assemble sandwiches with sauce, lettuce, tomato, chicken, bacon, and serve hot.
