Grilled Chick-fil-a Club Sandwich

Name: Grilled Chick-fil-a Club Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 large chicken breasts; 1 cup pickle juice (Holme’s Made Dad’s Spicy Dill); Texas Olive Ranch Extra Virgin Olive Oil (for searing); 1/2 cup Duke’s mayonnaise; 1/4 cup Big Rick’s Jalapeño Honey Mustard; 2 tbsp Firebug Mild Grillin’ Sauce; 4 slices bacon; 4 slices Colby Jack cheese; Green leaf lettuce; Tomato, thinly sliced; 4 brioche or potato buns

Feb 25, 2026 • Tom Jackson

This Grilled Chicken Sandwich Chick-fil-A Style delivers everything you crave: smoky grilled chicken, crispy bacon, melty Colby Jack, and a tangy-sweet signature sauce—all cooked over hickory on the Yoder Smokers YS640S. The secret starts with a pickle juice brine that tenderizes the chicken and builds flavor all the way through. Pounding the breasts thin ensures even cooking from end to end and a juicy bite every time.

Cooked hot and fast at 425°F on a preheated griddle, the chicken develops a beautiful sear before being topped with cheese and gently steamed to melt. Crisp bacon adds richness, while fresh lettuce and tomato keep the sandwich bright and balanced. The homemade sauce—a blend of Duke’s mayo, Big Rick’s Jalapeño Honey Mustard, and Firebird Mild Grillin’ Sauce—brings that classic sweet barbecue flavor with just enough kick.

It’s a backyard-friendly sandwich that’s simple enough for weeknights and satisfying enough for weekend cooks.

What You’ll Love About This Recipe

Pickle-brined chicken for extra tenderness and flavor
Even cooking thanks to properly pounded breasts
Hickory-fired flavor from the pellet grill
Creamy, sweet, and tangy signature sauce
Crispy bacon and melty Colby Jack
Easy to prep ahead for weeknight grilling

Grilled Chick-fil-a Club Sandwich

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

720

A smoky, pickle-brined grilled chicken sandwich stacked with bacon, Colby Jack, and a sweet-tangy signature sauce.

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Ingredients

Chicken & Brine

2 large chicken breasts
1 cup pickle juice (Holme’s Made Dad’s Spicy Dill)
Texas Olive Ranch Extra Virgin Olive Oil (for searing)

Sauce

1/2 cup Duke’s mayonnaise
1/4 cup Big Rick’s Jalapeño Honey Mustard
2 tbsp Firebug Mild Grillin’ Sauce

Sandwich Build

4 slices bacon
4 slices Colby Jack cheese
Green leaf lettuce
Tomato, thinly sliced
4 brioche or potato buns

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Directions

Start by pounding the chicken breasts to an even thickness. This ensures the thinner tail and thicker end cook at the same rate and stay juicy throughout. Place the chicken in a vacuum bag or sealed container and add enough pickle juice to coat. Seal and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
Preheat your Yoder Smokers YS640S with hickory pellets to 350°F and install the wood fired oven. Arrange bacon on a rack over a sheet pan and cook until rendered and lightly crisp, about 8–15 minutes depending on thickness. Remember it will firm up as it cools.
Increase grill temperature to 425°F. Preheat a skillet or griddle inside the oven. Add a thin layer of Texas Olive Ranch EVOO or duck fat to prevent sticking. Remove the chicken from the brine and discard the liquid. No additional seasoning is needed—the brine has already done the work.
Lay the chicken flat on the hot surface. Because it’s evenly pounded, it should sit flush against the griddle. Sear until golden, then flip and continue cooking until the internal temperature reaches 155°F. Thinner pieces may finish sooner—pull them as they hit temp. Carryover cooking will safely bring them to 165°F while resting.
Top each hot piece with Colby Jack cheese. Add a small splash of water to the griddle and cover loosely with a pan to trap steam. In 30–60 seconds, the cheese will melt perfectly without overcooking the chicken.
While the grill cools slightly, scrape and clean the griddle surface while it’s still warm, then apply a light coat of oil to maintain seasoning.
Mix together the mayonnaise, jalapeño honey mustard, and Firebird Mild Grillin’ Sauce until smooth. Chill until ready to use.
To build the sandwiches, spread sauce on both sides of the bun. Add lettuce first to create a moisture barrier, then tomato, the grilled chicken with melted cheese, and crispy bacon. Cap with the top bun and serve immediately.