These grilled BBQ chicken sandwiches are packed with flavor and simple to prepare—perfect for a weeknight dinner or summer gathering. Topped with melty cheddar, quick guacamole and tangy pickled onions, they’re satisfying and impressive without being fussy.
Summer sandwich season!
These grilled BBQ chicken sandwiches are an ideal weeknight meal: easy to make, big on flavor, and crowd-pleasing. Add a generous scoop of guacamole and you’ve got a sandwich everyone will love.
They taste amazing, look great on the plate, and are simple to assemble for a summer BBQ.
Extra guac, please!
We just got a new grill and I’ve been putting it to daily use—especially in summer. Lately I’ve been grilling chicken thighs a lot: they’re flavorful, versatile, and perfect for lunches, dinners, or meal prep. This simple method yields juicy, seasoned thighs that taste like more than the sum of their parts.
I make them with a few seasonings, a slather of BBQ sauce, and a slice of sharp cheddar for melting—delicious on a bun or sliced over a salad.
Chicken thighs + seasonings + BBQ sauce + sharp cheddar. That’s all you need for a sandwich that’s both comforting and bold.
To elevate it, I add a quick guacamole—simple, bright, and perfect for summer sandwiches.
This is what’s stacked on our bun!
Grilled BBQ chicken thighs with melty sharp cheddar
A heavy-handed scoop of quick guacamole
Pickled onions for tang and brightness
Crisp romaine lettuce for freshness
I once typoed “ICONS” instead of “onions” and honestly—pickled onions are iconic. Finish everything on a buttery brioche bun for contrast and richness.
This sandwich is super flavorful, visually appealing, and very satisfying. It’s loaded enough that served with chips it makes a complete, impressive meal.
Grilled BBQ Chicken Guacamole Sandwiches
Grilled BBQ Chicken Guacamole Sandwiches
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Ingredients
- 1 pound boneless, skinless chicken thighs
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ cup your favorite BBQ sauce
- 4 slices sharp cheddar cheese
- 4 to 6 brioche buns
- pickled onions for topping
- romaine lettuce for topping
Quick guacamole
- 2 avocados
- 1 to 2 limes, juiced
- 2 tablespoons diced onion
- ¼ cup chopped cilantro
- salt and pepper
Instructions
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Preheat the grill to high heat.
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Season the chicken all over with salt, pepper, smoked paprika and garlic powder. When the grill is hot, place the thighs on the grates. Grill 5 to 6 minutes, then flip and grill another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C).
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Brush the chicken with BBQ sauce, flip and brush the other side. Top each thigh with a slice of cheddar and close the lid until the cheese just melts. Remove the chicken and drizzle with any remaining BBQ sauce.
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Toast the brioche buns on the grill until lightly golden. To assemble, spread a scoop of guacamole on the bottom bun, add a chicken thigh, top with pickled onions and romaine, then finish with the top bun. Serve immediately.
Quick guacamole
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In a bowl, mash the avocados and stir in lime juice, diced onion, cilantro, salt and pepper until combined. Adjust seasoning to taste.
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Chomp.