Grilled BBQ Chicken With Brown Sugar Onions

The weekend always makes me feel like grilling and I thought this was a perfect time to share this recipe for a fabulous chicken sandwich. Sarah of  A Taste of Home Cooking posted this recipe a few weeks ago, and it immediately put it on our meal plan.  

Ron and I are not normally big fans of chicken, but I can't pass up grilled BBQ chicken.  Paired with the sweet onions and cheddar cheese I knew that these would be a hit. 

The original recipe calls for a cup of Italian dressing, but I followed Sarah's lead and used a homemade version for the marinade. I also opted to saute my onions and allow them to slightly caramelized over grilling them. I wanted them to be a little softer and get a bit of natural sweetness. 

The verdict? We absolutely loved this sandwich. The onions are so yummy with the bbq sauce.  The sandwich is a bit sweet, but we both really liked it. Next time I want to add thinly sliced jalapeno to the onions for a little kick to pair with the sweet onions. 

Great for a weeknight or a cook out with friends. This is a perfect sandwich to add to you summer grilling menu and to impress your guests!

Tonight we are headed to dinner with my family for fish fry and chicken- yum! 

Grilled BBQ Chicken With Brown Sugar Onions
adapted from: A Taste of Home Cooking & Cassie Craves


4 boneless skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon white sugar
2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1 teaspoon dried parsley
dash of seasoned salt
1 tablespoon Worcestershire sauce
Juice of 1 orange
2 teaspoons chili powder
2/3 cup olive oil
1/4 cup apple cider vinegar
1 Tbl Water
2/3 cup BBQ sauce (We use Stubb's)

for onions:
1-2 large sweet Vidalia onions, sliced into  rings
2 tablespoons olive oil
1 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

4 slices of cheddar cheese
4 buns
Sliced pickles 


In a medium bowl, whisk together oil, vinegar, water, seasonings, Worcestershire, orange juice, and chili powder. Place the chicken and marinade into a large resealable bag, close the bag, and toss to combine. Marinate at least 8 hours.

Heat 2 Tbl olive oil in a saute pan over medium-low heat. Add onions and cook slowly till soft are slightly caramelized. Add sugar, salt and pepper. Allow the sugar to melt and warm for about 2 minutes. Remove to a bowl and cover to keep warm. 

Heat grill to medium heat. Remove chicken from the bag and discard excess marinade.  Grill chicken about 5 minutes per side (or till cooked through). Finally, brush chicken with BBQ sauce on each side. Top the chicken with sliced cheese and allow if to melt and remove from the grill. 

 Serve each chicken breast in a bun topped with a pile of onions, extra BBQ sauce, pickles and mayonnaise.

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