If you've ever stood at the crossroads of wanting a juicy barbecue chicken sandwich and a crispy, melty grilled cheese, then this Sticky BBQ Chicken Grilled Cheese with Cheddar and Jalapeños is your answer. It’s smoky, it’s cheesy, it’s spicy—and it’s everything you love about comfort food in one golden, crunchy, flavor-packed bite. This isn't just one of your average chicken sandwich recipes grilled to perfection. It’s a full-on flavor bomb, stacked with tangy BBQ sauce, rich cheddar, and that slight kick from jalapeños that’ll keep you coming back for more. Whether you're deep into adult grilled cheese sandwiches or just looking for fresh grilled chicken sandwich ideas, this dish brings the best of both worlds.
Sticky BBQ Chicken Grilled Cheese with Cheddar and Jalapeños
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 2 hearty sandwiches
Grill or grill pan To get those nice char marks and flavor for the chicken
Cast Iron Skillet or Nonstick Frying Pan For that perfect golden crisp on the bread
Mixing bowl For the marinade
Spatula For flipping the sandwich without losing fillings
Meat thermometer (optional) To ensure chicken is cooked through
For the Chicken
- 2 boneless skinless chicken thighs (thighs hold up better on the grill, but breast works too)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
For the Marinade
- ⅓ cup tangy BBQ sauce store-bought or homemade
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon chili flakes optional, for extra heat
For the Sandwich
- 4 thick slices of sourdough bread or rustic Italian bread
- 1 ½ cups sharp cheddar cheese shredded (or slices)
- ½ cup pickled jalapeño slices
- 2 tablespoons unsalted butter softened
- Additional BBQ sauce for layering optional but encouraged
Marinate the Chicken
In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and chili flakes. Add olive oil, garlic powder, paprika, cumin, salt, and pepper. Coat the chicken thighs in the marinade, cover, and refrigerate for at least 15 minutes (or up to 2 hours if you’ve got time). This step enhances the depth of flavor, especially important if you’re experimenting with your own grilled chicken sandwich marinade.
Grill the Chicken
Heat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 5–6 minutes per side or until cooked through and nicely charred. Internal temp should hit 165°F. Rest for 5 minutes, then shred or slice thinly. This juicy grilled chicken forms the core of your ultimate bbq chicken sandwich.
Assemble the Sandwich
Butter one side of each bread slice. On the non-buttered side, layer shredded cheddar cheese, grilled chicken, a drizzle of extra BBQ sauce (go heavy if you like it sticky), jalapeño slices, and more cheddar. Top with the other slice of bread, buttered side facing out.
Grill the Sandwich
Heat your skillet over medium-low. Place the sandwich in the pan and cook until golden brown on the bottom, about 3–4 minutes. Flip carefully and cook the other side until the cheese is melted and the bread is deeply golden and crisp—another 3–4 minutes. Press down gently with a spatula for that irresistible melt and crust combo.
Serve Hot
Let it cool slightly before slicing in half. The cheese should be gooey, the chicken juicy, and the jalapeños giving it that perfect little snap of spice. This is what we mean when we talk about next-level bbq grilled cheese.
Pairings: What Goes Well with BBQ Chicken Grilled Cheese?
This sandwich is bold and indulgent, so pairing it with the right sides and drinks helps round things out:
Sides
- Sweet Potato Fries: The sweet and salty combo complements the smoky BBQ chicken.
- Coleslaw: Classic creamy or vinegar-based slaw helps cut the richness of the cheese.
- Pickle Spears: Adds crunch and acidity—don't skip 'em.
- Corn on the Cob: Especially good grilled with butter and chili powder.
Drinks
- Craft Beer: A hoppy IPA or smoky porter balances the BBQ flavor.
- Iced Tea: A Southern-style sweet tea or peach tea is refreshing alongside.
- Sparkling Lemonade: Cuts through the richness with a citrusy zing.
FAQs
1. What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are preferred because they’re juicier and more flavorful when grilled, especially in high-heat recipes like this. However, chicken breast can be used if you prefer a leaner cut. Just be careful not to overcook it.
2. Can I use rotisserie or pulled chicken instead of grilling?
Absolutely! If you’re short on time, using rotisserie or leftover pulled bbq chicken works beautifully. Just warm it up with a bit of BBQ sauce before layering into the sandwich.
3. Is this recipe too spicy with jalapeños?
Not at all! Pickled jalapeños add a mild tangy heat that balances with the cheese and BBQ. For more heat, use fresh jalapeños or add hot sauce. For less, simply omit or replace with sweet bell peppers.
4. Can I make this sandwich vegetarian?
Yes! Substitute grilled chicken with BBQ-glazed jackfruit, portobello mushrooms, or even tempeh for a meat-free version. The flavors still shine.
5. What cheese alternatives work if I don’t have cheddar?
Sharp cheddar brings boldness, but Monterey Jack, Pepper Jack, gouda, or a blend of mozzarella and smoked provolone are excellent melty options for any kind of grilled cheese sandwich.
