So if you love a good charcuterie board as much as I do, you're going to understand exactly why this grilled chicken and brie sandwich exists. Fig aioli, fresh tomato bruschetta, melty brie, and peppery arugula, all piled on top of a marinated and grilled chicken breast. We used thin sandwich buns on purpose because this sandwich has enough going on without the extra mouthful of bread getting in the way. This isn't your average chicken sandwich recipe. It's the one that ruined plain sandwiches for me permanently.
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If you're a fan of homemade sauces and making toppings from scratch, you're going to want to bookmark a few of these. The tomato topping on this burger comes straight from my tomato bruschetta recipe, and if you love a good aioli, my roasted garlic and thyme aioli is another one that is amazing on burgers and sandwiches. If you love a good sandwich or burger, you have to try my pure beef burgers or Big Mac smash burger tacos for burger night. My classic French dip sandwiches are slathered with horseradish aioli, and my pub-style blackened chicken sandwiches are delicious and shouldn't be skipped either!
Why You'll Love This Grilled Chicken Burger ❤️
- It's a super juicy grilled chicken burger. The marinade keeps the chicken tender on the grill, so there's zero chance of a chewy or dry chicken breast.
- The fig aioli is worth it. It's sweet, tangy, and something you'll want to put on everything after this.
- It tastes fancy, but comes together fast. Between the grill, tomato bruschetta topping and the fig aioli, this whole grilled chicken and brie sandwich is ready in under an hour.
- It is easy to customize and make your own. Swap the brie, skip the bruschetta, add bacon, this recipe easily bends to whatever you prefer.
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Ingredients You'll Need
- Chicken Breasts: Butterfly and pound the chicken breasts to an even thickness so they cook evenly on the grill and don't dry out. Chicken thighs can be used too if you prefer a juicier, more forgiving cut of chicken.
- Marinade Ingredients: This is what keeps the chicken from turning into a dry, cardboard-style situation. Even 20 minutes makes a difference if you're short on time.
- Brie Cheese: Camembert is a good substitute if you don't have brie, or a good quality mozzarella or cheddar works too.
- Fig Preserves or Jam: This is the base of the homemade fig aioli. If you can't find fig preserves or jam, peach or raspberry would work too and give you a similar sweet flavor. If you have leftover fig preserves after making this recipe, use them to make this Camembert, fig and roasted garlic pizza, too!
- Mayonnaise: Use a good-quality mayo or make your own homemade mayonnaise for the best aioli.
- Tomato Bruschetta Topping: This tomato bruschetta topping is what makes a good chicken sandwich. It balances the richness of the brie and aioli perfectly.
- Arugula: Adds a peppery bite to the sandwich, but can be substituted for spinach, iceberg, or salad greens.
- Thin Sandwich Buns or Pitas: We chose thin sandwich buns for this grilled chicken sandwich so the regular thickness of a full bun wouldn't overpower the fillings.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Ways To Customize This Sandwich
- Make It Spicy: Add a few dashes of hot honey or swap the fig aioli for sriracha aioli.
- Swap The Cheese: Camembert, goat cheese, mozzarella, or a sharp white cheddar work well if brie isn't your thing.
- Make It A Wrap or Lettuce Burger: Swap the buns for fresh flour tortillas or crisp butter lettuce leaves for a lighter version.
- Add Caramelized Onions: Make a full batch of slow-cooked caramelized onions and pile them on top of these chicken sandwiches for a delicious addition.
If brie is your thing (because, same), you can't skip this sun-dried tomato baked brie, spicy strawberry walnut brie, or cranberry brie chicken pizza, or my apricot brie chicken sandwiches if you want to swap the fig flavor for something a little sweeter.
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How To Make A Grilled Chicken Brie Sandwich
Marinate The Chicken
Whisk together the marinade ingredients in a small jar. Butterfly and pound the chicken breasts to an even thickness, then transfer them to a large zip-top bag. Pour the marinade over top and smoosh everything around so the chicken gets fully coated with the marinade. Seal the bag and refrigerate for at least 20 minutes or up to 2 hours before grilling.
Make The Fig Aioli
While the chicken marinates, stir together the fig aioli ingredients in a small bowl. Cover and refrigerate until you're ready to build your sandwiches.
Grill The CHicken & Toast The Buns
Grill the marinated chicken over medium-high heat for 7-9 minutes per side (this timing will vary greatly based on the thickness of your chicken breast). Cook the chicken until a minimum internal temperature of 165°F is reached.
Toast the sandwich buns on the grill or under the broiler and spread a generous amount of fig aioli on both sides.
Melt The Brie
Stack the sliced brie on top of the grilled chicken breast and broil it in the oven for a few minutes until warm and melty.
On top of the fig aioli on one side of the bun, add a handful of fresh arugula and top with the grilled chicken breast with melted brie.
Finishing Touches
Add a heaping scoop of prepared tomato bruschetta on top of the chicken with melted brie, then place the top bun on top.
Cut & Serve
Press down gently, cut the sandwich in half and serve.
Expert Tips
- Butterfly and pound your chicken breasts to an even thickness. If you do this before marinating, the chicken breasts will cook evenly, so you're not left with one dry end and one undercooked end.
- Broil the brie. Slide the chicken breast topped with brie under a broiler on high so the brie melts, but the chicken doesn't overcook.
- Toast your buns. Toast the buns, cut side down, on the grill for the last minute or two, use a toaster, or broil in the oven while the cheese is melting. This prevents them from getting soggy under the aioli and bruschetta topping.
How To Store & Reheat
- Store: Keep the grilled chicken, fig aioli, and bruschetta in separate airtight containers in the fridge for up to 3 days.
- Reheat: Reheat the chicken gently in a skillet over medium-low heat or in the oven at 325°F until warmed through.
- Assemble The Sandwich Fresh: Build the sandwich right before eating so everything stays crisp and the bun doesn't get soggy.
Frequently Asked Questions
Camembert is the closest substitute, but a good mozzarella or a sharp white cheddar also work well.
This usually comes down to not marinating the chicken or overcooking it. To help combat this, pound the chicken breast to an even thickness, marinate for at least 20 minutes, and pull them off the grill as soon as they hit a safe internal temperature of 165°F.
Yes! It actually gets better after sitting for a few hours. Store it in an airtight container in the fridge for up to 3 days.
Peach or raspberry jam or preserves are great substitutes and still provide the sweet flavor.
Sides Made For Grilled Chicken Brie Sandwiches
These sides are a match made in heaven for these grilled chicken brie sandwiches:
If you made this Grilled Chicken and Brie Sandwich or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Grilled Chicken and Brie Sandwich with Fig Aioli
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Print Recipe Pin RecipeIngredients
- 4 large Chicken Breasts butterflied and pounded
- 4 Thin Sandwich Buns
- 200 grams Brie Cheese sliced
- 2 cups Arugula
Chicken Marinade
- ¼ cup Vegetable Oil
- ½ cup Balsamic Vinegar
- 2 Tablespoons Honey
- 2 teaspoons Dijon Mustard
- 2 cloves Garlic minced
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Fig Aioli
- ¼ cup Mayonnaise
- 2 Tablespoons Fig Preserves or Jam
- 2 teaspoons Dijon Mustard
Tomato Bruschetta Topping
- 5 Roma Tomatoes diced
- 1 medium Red Onion diced
- ¼ cup Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 3 cloves Garlic minced
- ½ teaspoon Flaky Sea Salt
- ½ teaspoon Black Pepper
Instructions
Marinate the Chicken
- In a small jar, whisk together the marinade ingredients until combined. Butterfly and pound the chicken breasts to an even thickness. Place in a large resealable bag, pour the marinade over top, smoosh the chicken around to ensure it is well coated with the marinade, seal the bag and refrigerate for 20 minutes, or up to 2 hours.
Make the Fig Aioli
- In a small bowl, stir together the mayonnaise, fig preserves, and Dijon mustard until smooth. Cover and refrigerate until ready to use.
Make the Tomato Bruschetta
- In a medium-sized mixing bowl, stir together the diced tomatoes, red onion, olive oil, apple cider vinegar, garlic, sea salt, and pepper. Mix until well combined, cover, and refrigerate until you are ready to build the sandwiches.👉 See my full post on how to make tomato bruschetta here
Grill the Chicken Breast
- Preheat the grill to medium-high heat. Remove the chicken from the marinade, discarding the excess, and grill for 7-9 minutes per side (this will vary greatly based on the thickness of your chicken breast), or until the internal temperature reaches at least 165℉.
- Turn off the grill (or transfer the chicken to a baking sheet) and top each piece with sliced brie cheese. Broil for 2-3 minutes in the oven, or let it melt in the residual heat on the grill for just a couple of minutes. Toast the cut sides of the sandwich buns for 1-2 minutes until lightly golden.
Assemble the Sandwich
- Spread the fig aioli generously on both cut sides of each bun. On the bottom half of each bun, layer a handful of arugula, followed by the grilled chicken breast with melted brie. Top with a heaping spoonful of tomato bruschetta, then close with the top bun. Press down gently, slice in half, and serve immediately.
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Notes
- Chicken: You can swap breasts for chicken thighs if you'd prefer a cut that is easier to work with on the grill.
- Brie Cheese: Camembert is the direct substitute, but a good quality mozzarella or sharp white cheddar is delicious on these chicken burgers, too.
- Fig Preserves: If you can't find fig preserves (found most commonly in the specialty cheese and meat department of the grocery store), peach or raspberry jam works well as a swap.
- Tomato Bruschetta: You can swap this topping for slices of heirloom tomato if you'd prefer.
- Thin Sandwich Buns: Pitas or ciabatta buns work well too!
- Storage: Store leftovers separately in airtight containers and build the sandwiches fresh when you are ready to serve. Reheat the chicken breast in a frying pan or in the oven until warmed through.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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