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Cowyboy Style Grilled Chicken Sandwich

This Cowboy Style Grilled Chicken Sandwich is over the top in both flavor and flair thanks to a saucy slather of BBQ sauce, maple peppered bacon, cheddar cheese, pickled jalapenos, and amazing homemade buttermilk onion rings. If you're a fan of chicken sandwiches, you'll be over the moon for this one!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Grilled Chicken Sandwich
Servings: 6 people
Calories: 623kcal


  • 6 sandwich buns
  • 6 boneless, skinless chicken breasts
  • 6 slices medium cheddar
  • 2 cups Everything Sauce
  • ¼ cup pickled jalapenos
  • 3 Tablespoons Homemade Sweet BBQ Rub Link in recipe notes

Maple Peppered Bacon

  • 12 slices peppered bacon
  • ¼ cup maple syrup

Buttermilk Breaded Onion Rings

  • 2 whole sweet onions cut into 1/2 inch rings
  • 2 cups flour
  • 2 cups buttermilk
  • 2 teaspoons seasoned salt
  • 2 teaspoons smoked paprika


  • Preheat the grill. Preheat your grill to 450 degrees F for 2-zone cooking, (one side with direct flame heat and the other side with no flames).
  • Prep and grill the chicken. Season your chicken breasts on all sides with the Homemade Sweet BBQ Rub. Place on the indirect side of the grill. Close the lid and cook for 5-10 minutes per side, or until the internal temperature reads 145 degrees F.
  • Baste the chicken and grill over direct heat. Baste the chicken breasts on all sides with 1 cup of Everything Sauce (or your favorite BBQ sauce) and move them over to the direct heat side of your grill. Cook for 2-3 minutes per side, until the internal temperature reaches 160 degrees F. 
  • Grill the bacon. When you move your chicken to the direct heat, arrange your bacon slices on the indirect heat side of the grill. Baste the bacon with maple syrup and cook for 2-3 minutes per side. Remove to a plate and set aside until ready to assemble your sandwiches.
  • Add cheese and finish cooking the chicken. Add a slice of cheese to the top of each chicken breast and cook for 2-3 more minutes until chicken reaches 165 degrees F internal temperature. 
  • Toast the buns. Toast your sandwich buns for 1-2 minutes over direct heat and set on your serving platter to assemble your sandwiches.
  • Assemble the grilled chicken sandwiches. Place the grilled chicken breast on the bottom bun. Top each chicken breast with 2 slices of the maple peppered bacon, 2-3 onion rings, a few pickled jalapenos, and a healthy drizzle of additional BBQ sauce. Serve hot and enjoy!

Buttermilk Onion Rings

  • Heat the oil. Preheat 6 cups vegetable oil in a large Dutch oven over medium high heat.
  • Batter the onions. Place the flour, seasoned salt, and paprika into a gallon zip top bag and toss to combine. Pour the buttermilk into a second zip top bag. Working in batches, place the sliced onions in the flour bag and toss to coat thoroughly. Move the floured onion rings into the buttermilk and toss to cover. Use tongs to move the onion rings back to the flour bag and toss until each onion ring is coated with onions.
  • Fry the onion rings. Fry the onion rings in batches for 3-4 minutes or until they are golden brown. Remove them from the fryer onto a paper towel so they can drain and sprinkle lightly with salt. Set aside until ready to assemble your sandwiches.



Calories: 623kcal | Carbohydrates: 76g | Protein: 41g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 731mg | Potassium: 705mg | Fiber: 3g | Sugar: 13g | Vitamin A: 761IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 5mg