Chili Honey Chicken Grilled Cheese (Printable)

Sweet and spicy honey chili crisp chicken with melted cheese on buttery crisp bread.

# What You Need:

→ Chicken Mixture

01 - 2 cups cooked chicken breast, shredded
02 - 2 tablespoons honey
03 - 2 tablespoons chili crisp
04 - 1 tablespoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1/4 teaspoon black pepper

→ Sandwich Components

07 - 8 slices sourdough or sturdy sandwich bread
08 - 2 cups shredded mozzarella cheese
09 - 1 cup shredded sharp cheddar cheese
10 - 4 tablespoons unsalted butter, softened
11 - 2 tablespoons mayonnaise (optional)

# Directions:

01 - Combine shredded chicken, honey, chili crisp, soy sauce, rice vinegar, and black pepper in a medium bowl. Mix until chicken is evenly coated. Set aside.
02 - Mix mozzarella and cheddar cheeses in a separate bowl until evenly blended.
03 - Spread a thin layer of butter on one side of each bread slice. If desired, spread mayonnaise on the opposite side for added crispness.
04 - On the unbuttered side of half the bread slices, layer cheese mixture, then the honey chili crisp chicken, and top with more cheese. Cover with remaining bread slices, buttered side facing outward.
05 - Heat skillet or griddle over medium heat. Cook sandwiches in batches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese has melted.
06 - Remove from heat, allow sandwiches to cool slightly, then slice and serve with extra chili crisp if desired.

# Expert Suggestions:

01 -
  • The honey-chili chicken filling is addictive—sweet heat that makes every bite feel indulgent without being heavy.
  • It comes together in 25 minutes, which means you can satisfy a craving for something special on a weeknight without the fuss.
  • The contrast of crispy, buttery bread against melty cheese and warm, glossy chicken feels like comfort food got a confident upgrade.
02 -
  • Don't skip the cooling time after cooking—I learned this the hard way when melted cheese poured out the moment I cut into one. Thirty seconds of patience saves your plate.
  • The honey-chili filling should taste bold and slightly intense on its own, because the bread and cheese will mellow it out once everything's assembled.
  • Bread quality matters more than you'd think; cheap bread will absorb butter unevenly and won't crisp properly, leaving you with a soggy sandwich.
03 -
  • Make the chicken filling up to an hour ahead and let it sit at room temperature—the flavors will deepen and meld, making every bite more cohesive.
  • If your butter isn't soft enough, grate it on a box grater and it'll spread like a dream without tearing your bread.
  • The chili crisp brand matters; cheap versions have less flavor and more generic heat, so invest in one you'd eat straight from the jar.
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