Beer Can Chicken Sandwich Recipe
Beer marinated grilled chicken, swiss, bacon and caramelized onion with lettuce and tomato on a kaiser roll.
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Ingredients
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Marinade & Chicken
Caramelized Onions
Sandwich Assembly & Toppings
Optional (for marinade boost or finishing)
Method
Marinade & Chicken
- 1
Prepare the marinade
In a medium bowl whisk together beer, olive oil, soy sauce, Dijon mustard, brown sugar, minced garlic, smoked paprika, onion powder, black pepper and salt. Add optional hot sauce and lemon juice if using. Stir until the sugar dissolves.
- 2
Marinate the chicken
Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, ensuring they are fully coated. Seal and refrigerate for at least 2 hours, ideally 4–6 hours. If short on time, 30 minutes will still impart some flavor.
- 3
- 4
Preheat grill
Preheat a gas or charcoal grill to medium-high (~400°F / 200°C). Oil the grates to prevent sticking.
- 5
Grill the chicken
Remove chicken from marinade and pat lightly with paper towel. Grill over direct heat 5–7 minutes per side, flipping once, until an instant-read thermometer in the thickest part reads 165°F (74°C). If using thicker breasts, use indirect heat after searing and finish until temperature reached. Let rest 5 minutes before assembling; tent loosely with foil.
Caramelized Onions
- 6
Cook onions low and slow
While chicken marinates or grills, heat butter and olive oil in a medium skillet over medium-low heat. Add sliced onions, a pinch of salt and pepper, and cook, stirring occasionally, until soft and golden, about 20–25 minutes. If onions begin to brown too quickly, lower heat.
- 7
Finish onions
During the last 3 minutes stir in brown sugar and balsamic vinegar. Continue cooking until onions are deeply caramelized and glossy. Remove from heat and keep warm.
Sandwich Assembly & Toppings
- 8
- 9
Assemble sandwiches
Spread about 1 tsp mayonnaise on each bottom roll. Place a lettuce leaf on each bottom roll, then a grilled chicken breast (slice in half crosswise if breasts are large). Immediately top each hot chicken piece with a slice of Swiss cheese and allow it to melt (cover briefly on the grill or tent with foil for 30–60 seconds if needed). Add two bacon strips on top of the cheese, then 2–3 tablespoons of caramelized onions, and 2–3 tomato slices. Finish with the top roll.
- 10
Serve
Serve sandwiches hot with chips, fries, or a pickle on the side. Leftover chicken keeps 2–3 days refrigerated; reheat gently to avoid drying.