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Up close of honey chipotle chicken sandwich with cucumber, lettuce, and shallots on a wood board
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5 from 5 votes

Honey Chipotle Chicken Sandwich

The perfect combination of sweet, smoky, and spicy with minimal, clean ingredients. This chipotle chicken sandwich is sure to a be a hit at your next BBQ or family dinner. Serve with potato chips and/or a simple side salad.
Prep Time5 mins
Cook Time10 mins
Marinating Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Servings: 4 sandwiches
Author: Alicia


Honey Chipotle Chicken Breasts

  • 1 ¼-1/2 pounds thin sliced boneless, skinless chicken breasts, or chicken breasts pounded to ½-3/4" thickness
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 tablespoons honey
  • 3 tablespoons olive oil

Sandwich Toppings

  • 4 large buns, lightly toasted if desired *See post for gluten free recommendation
  • fresh cucumber, sliced into coins
  • fresh red radish, sliced into coins
  • Bibb or romaine lettuce leaves
  • 1 shallot, thinly sliced

Spicy Mayo

  • ¼ cup mayonnaise *For migraine-friendly mayo, see my Pantry Staples post
  • sriracha sauce to taste *For migraine-friendly srirachas, see my Pantry Staples post


  • In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
  • Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
  • Prepare the sandwiches. Lightly toast the buns, if you'd like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.


  • I prefer to use air-chilled chicken for better flavor
  • Make sure your chicken is grilled off direct heat unless you're using a grill pan. Chicken should register a temperature of 165 degrees to be cooked thoroughly. 
  • If you're not following a low tyramine migraine diet, feel free to add avocado slices. 
  • See my Pantry Staples post for migraine-friendly recommendations for mayo and sriracha sauce. 
  • If gluten free or paleo, try this in lettuce wraps or on top of a salad with corn, black beans, and radish.