This grilled honey chipotle chicken avocado melt is the ultimate high-protein sandwich—loaded with sweet, smoky, and spicy flavor in every bite. Juicy grilled chicken is marinated in a bold honey chipotle sauce, then layered with crispy bacon, melty cheese, creamy avocado, and toasted sourdough.
It’s the perfect balance of protein, healthy fats, and flavor, making it a satisfying option for lunch or dinner. Whether you’re grilling outdoors or making it on the stovetop, this chicken avocado melt is a recipe you’ll come back to again and again.
The marinade for the chicken is perfection, and the whole sandwich is just the most incredible combo of sweet, spicy and savory. I promise it will blow your mind.
Why You’ll Love This Honey Chipotle Chicken Avocado Melt
- High-protein, balanced meal
- Sweet + smoky + spicy flavor combo
- Perfect for grilling season or year-round
- Great for lunch, dinner, or meal prep
- Easily customizable
What Is Honey Chipotle Chicken?
Honey chipotle chicken combines smoky chipotle peppers in adobo with sweet honey and acid (like lime or vinegar) to create a bold, balanced marinade that’s both spicy and slightly sweet.
The BEST Summer Sandwich
There are few things better than a summer sandwich, am I right?
Whether you’re indulging in one on the beach, grilling up the goods and enjoying at home, or doing a grab & go picnic, they’re super satisfying. And honestly, it doesn’t even need to be summer to enjoy a hearty sammy. These Grilled Honey Chipotle Chicken & Avo Melts are 100% a year-round kinda meal.
So do yourselves a favor and make these asap. It’s everything you need and more.
Ingredients You’ll Need:
For the Chicken Marinade:
- Chicken breasts
- Garlic cloves
- Avocado oil
- Freshly squeezed lime juice
- Red wine vinegar
- Honey
- Adobo paste (from a can of chipotle peppers)
- Smoked paprika
- Onion powder
- Dried oregano
- Kosher salt
- Freshly ground black pepper
For the Bacon:
- Thick-cut, no-sugar-added bacon (I like Applegate)
To Assemble:
- Red onion
- Avocado oil
- Kosher salt
- Freshly ground black pepper
- Sliced goat cheddar cheese
- Sourdough bread
- Garlic clove
- Avocados
- Shredded romaine lettuce
How to Make Honey Chipotle Chicken Avocado Melts
Step 1: Make the Marinade
Blend ingredients until smooth.
Step 2: Marinate the Chicken
Transfer the marinade to a gallon-sized zip-top bag. Add the chicken cutlets, seal the bag, and massage the marinade into the chicken, ensuring it is evenly coated. Transfer to the fridge and marinate for at least 1 hour, preferably 3 hours.
Step 3: Make the Bacon
Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
Remove the crispy bacon from the oven and transfer it to a paper towel-lined plate. Tear each piece of bacon into two pieces and set aside until you’re ready to grill.
Step 4: Grill the Chicken
Remove the chicken from the fridge and set it on the counter for about 15 minutes while your grill is preheating. This will help ensure the cutlets cook evenly.
Preheat the grill to medium-high heat.
Once the grill is hot, remove the chicken from the marinade, allowing the excess to drip off and add directly to the grill. Cook undisturbed for 4 minutes before flipping to the other side. Flip, and cook for another 3-4 minutes, until the chicken has grill marks and is fully cooked through (registering 165 when using a thermometer).
Step 5: Assemble the Sandwich
Add 4 small pieces of bacon to each cutlet and top with the sliced goat cheddar cheese. Turn the heat down to medium, close the lid, and allow the cheese to melt for about 2 minutes before removing the cutlets from the grill and transferring them to a clean plate. Allow to rest.
Add the onions and cook for 4 minutes per side. Once cooked, transfer to a plate.
Turn the grill down to medium-low. Brush the sourdough with avocado oil and transfer it to the grill. Toast for about 1 minute per side until the bread is slightly golden but soft in the middle. Remove from the heat and immediately rub the raw garlic into the bread’s surface.
Lay out the 8 pieces of toasted bread. Add half of an avocado on four of the pieces, pressing it into the bread with a fork. Add a cutlet atop the mashed avocado, and top with grilled onions and a handful of thinly shredded romaine. Top with the other slice of bread. Slice each sandwich in half. Serve and enjoy!
Tips for the Best Grilled Chicken Sandwich
- Don’t skip marinating (adds flavor + moisture)
- Preheat grill for proper sear
- Let chicken rest before slicing
- Toast bread for texture contrast
Variations & Substitutions
- Use chicken thighs instead of breasts
- Make it dairy-free (omit cheese or use DF cheese)
- Swap sourdough for gluten-free bread
- Turn into a wrap or lettuce wrap
What is the secret to grilling chicken?
Grilling chicken that’s juicy, flavorful, and perfectly charred comes down to a few key techniques. First, always preheat your grill so it’s hot enough to create a golden, slightly crisp exterior without overcooking the inside.
Next, marinate your chicken for at least 1–3 hours (or longer if you can) to infuse flavor and help lock in moisture. This step makes a huge difference in both taste and texture.
Finally, once the chicken is cooked through, let it rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the chicken tender and preventing it from drying out.
👉 Pro tip: Use a meat thermometer and cook until the internal temperature reaches 165°F for perfectly cooked grilled chicken every time.
Are Sandwiches Healthy?
Sandwiches can absolutely be part of a balanced, nutrient-dense diet—it all comes down to the ingredients you choose.
Start with a quality base like 100% whole-grain, sprouted grain, or sourdough bread made with minimal ingredients and little to no added sugars. Options like rye, flax, or gluten-free bread (if needed) can also be great choices depending on your preferences.
To build a more balanced sandwich, prioritize high-quality protein like chicken, turkey, grass-fed beef, or eggs. Adding healthy fats—like avocado—and loading up on vegetables helps boost both nutrition and flavor.
When built with whole, nutrient-dense ingredients, sandwiches can be an easy, satisfying way to support a high-protein, well-rounded meal.
YOU HAVE TO TRY THESE OTHER WRAPS & SANDWICHES:
Szechuan Chicken Lettuce Wraps
High-Protein Chicken Caesar Wrap
Grilled Honey Chipotle Chicken Avocado Melt (High-Protein Sandwich)
Ingredients
For the Chicken Marinade:
- 2 small chicken breasts (about 1 pound), butterflied and cut all the way through so there are four thin cutlets
- 3 cloves garlic
- 1/4 cup avocado oil
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons adobo paste, from a can of chipotle peppers
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Bacon:
- 8 slices thick-cut, no-sugar-added bacon, (I like Applegate)
To Assemble:
- 1 medium red onion, cut into 1/4-inch-thick rings
- Avocado oil
- Kosher salt
- Freshly ground black pepper
- 4 slices goat cheddar cheese
- 8 slices sourdough bread
- 1 clove garlic, peeled
- 2 large avocados, pitted and thinly sliced
- 2 cups thinly shredded romaine lettuce
Instructions
For the Chicken Marinade:
- In a wide-mouth jar, add the garlic, avocado oil, lime juice, red wine vinegar, honey, adobo paste, smoked paprika, onion powder, dried oregano, kosher salt, and black pepper. Blend using an immersion blender until it’s totally smooth.
- Transfer the marinade to a gallon-sized zip-top bag. Add the chicken cutlets, seal the bag, and massage the marinade into the chicken, ensuring it is evenly coated. Transfer to the fridge and marinate for at least 1 hour, preferably 3 hours.
For the Bacon:
- Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
- Remove the crispy bacon from the oven and transfer it to a paper towel-lined plate. Tear each piece of bacon into two pieces and set aside until you’re ready to grill.
To Grill:
- Remove the chicken from the fridge and set it on the counter for about 15 minutes while your grill is preheating. This will help ensure the cutlets cook evenly.
- Preheat the grill to medium-high heat.
- Arrange your items for the grill. Using a pastry brush, coat the onion rounds with avocado oil and a pinch of salt and pepper. You will also need to bring out the cooked bacon pieces, the cheddar cheese, sourdough slices, and the garlic clove.
- Once the grill is hot, remove the chicken from the marinade, allowing the excess to drip off and add directly to the grill. Cook undisturbed for 4 minutes before flipping to the other side. Flip, and cook for another 3-4 minutes, until the chicken has grill marks and is fully cooked through (registering 165 when using a thermometer). This will vary depending on the thickness of the cutlets.
- Add 4 small pieces of bacon to each cutlet and top with the sliced goat cheddar cheese. Turn the heat down to medium, close the lid, and allow the cheese to melt for about 2 minutes before removing the cutlets from the grill and transferring them to a clean plate. Allow to rest.
- Add the onions and cook for 4 minutes per side. Once cooked, transfer to a plate.
- Turn the grill down to medium-low. Brush the sourdough with avocado oil and transfer it to the grill. Toast for about 1 minute per side until the bread is slightly golden but soft in the middle. Remove from the heat and immediately rub the raw garlic into the bread’s surface. Turn off the grill.
To Assemble:
- Lay out the 8 pieces of toasted bread. Add half of an avocado on four of the pieces, pressing it into the bread with a fork. Add a cutlet atop the mashed avocado, and top with grilled onions and a handful of thinly shredded romaine. Top with the other slice of bread. Slice each sandwich in half. Serve and enjoy!
My husband and I fight over the left overs!
LOVE hearing this! 🙂 -Rachael
Making this tonight and I am so excited!! The marinade is so tasty already. I wasn’t able to get the cheese so got both goat cheese and cheddar separately to use. I also copied the marinade minus the oil and put it all in mayo for a sauce too. Thank you for this recipe, I know it is going to be a huge hit with the hubs!!