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Chick-fil-A Grilled Spicy Deluxe Sandwich – Chef FAQ & How to Make at Home

Spicy • Grilled • Deluxe
Grilled Spicy Deluxe Sandwich at Home

Kitchen FAQ – What makes it “Grilled Spicy Deluxe”?

Q1. What’s different from the regular grilled sandwich?
The chicken is marinated with a bold chili blend and grilled for smoky heat. It’s “Deluxe” thanks to pepper jack cheese, fresh lettuce & tomato, and a toasted multigrain/brioche-style bun. Creamy cilantro-lime sauce balances the spice.
Q2. Ingredients (serves 2–4)
  • 2–4 boneless, skinless chicken breasts (pounded to even ½–¾")
  • Spicy Marinade: 2 Tbsp olive oil, 1 Tbsp lemon juice, 1 tsp apple cider vinegar, 1 tsp honey, ¾ tsp kosher salt, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp chili powder, ¼–½ tsp cayenne (to taste), ¼ tsp black pepper
  • Multigrain/brioche buns, butter for toasting
  • Pepper jack cheese slices
  • Lettuce (romaine/iceberg) & tomato slices
  • Spicy or regular pickles (optional)
  • Cilantro-Lime Sauce: 3 Tbsp mayo, 1½ Tbsp Greek yogurt, 1 Tbsp lime juice, 1 Tbsp chopped cilantro, pinch garlic powder, pinch sugar, salt to taste
Gear: grill pan or outdoor grill, tongs, instant-read thermometer.
Q3. How long to marinate?
30–90 minutes for weeknights; up to 6 hours for deeper flavor. Keep chilled. Pat excess marinade off before grilling to promote sear marks and prevent flare-ups.
Q4. Step-by-step: Grilled Spicy Deluxe (copycat)
  1. Pound & Marinate: Pound chicken evenly. Whisk marinade; coat chicken; chill 30–120 mins.
  2. Preheat Grill: Medium-high (≈425°F / 220°C). Oil grates lightly.
  3. Grill Chicken: 4–5 minutes per side, flip once. Cook to 165°F (74°C).
  4. Cheese Melt: In the last 30–45 seconds, add pepper jack to the chicken and cover to melt.
  5. Toast Buns: Butter and toast 30–60 seconds until golden.
  6. Mix Sauce: Stir cilantro-lime sauce ingredients until smooth; season to taste.
  7. Assemble: Sauce bottom bun → lettuce → tomato → grilled spicy chicken (with melted pepper jack) → pickles (optional) → top bun. Serve immediately.
Q5. Grill pan vs outdoor grill?
Grill Pan: Predictable heat and quick weeknight setup—preheat thoroughly for char lines.
Outdoor Grill: Best smokiness—keep a cooler zone to finish without scorching spicy rubs.
Q6. Can I air-fry or bake a spicy version?
Air Fryer: 380°F (193°C) for ~10–12 minutes; flip at 6 minutes.
Oven: 425°F (220°C) on a rack for 14–18 minutes. Always verify 165°F (74°C).
Q7. How do I keep it juicy while using a spicy marinade?
Pound to even thickness, preheat well, grill hot-and-fast, and pull at 165°F. Let rest 3 minutes. Avoid over-acidic, overnight marinades; they can toughen the meat.
Q8. Best cheese, toppings & extras?
Cheese: Pepper jack for heat; Colby-Jack for milder melt.
Toppings: Crisp lettuce, ripe tomato, spicy or dill pickles. Add avocado or jalapeños for extra kick.
Q9. Nutrition & allergens (homemade estimate)
About 430–470 calories per sandwich with pepper jack & sauce (varies by bun/sauce). Allergens: wheat (bun), milk (cheese/sauce), egg (if mayo-based), possible soy (bun). Use GF buns and yogurt-only sauce to adjust.
Q10. Meal prep, freezing & reheating?
Freeze marinated raw portions up to 2 months. Thaw overnight, pat dry, then grill fresh. Cooked filets keep 3–4 days chilled. Reheat covered in a skillet with a teaspoon water (low heat 3–4 min) or 325°F (163°C) oven 6–8 min; add fresh sauce & veg after warming.
Q11. Sauce alternatives if I don’t do mayo?
Use all-yogurt with lime, cilantro, pinch garlic, and a drizzle of honey. Or try mashed avocado + lime + pinch salt for a creamy dairy-light spread.
Q12. Make it extra spicy but balanced?
Increase cayenne to ¾–1 tsp across the marinade, add chipotle powder for smoky heat, and pair with a touch more honey or a thicker yogurt to mellow the burn.
Pro Tip: For perfect char lines, preheat until lightly smoking, place chicken, then don’t touch for 2–3 minutes. Flip once, melt pepper jack under a lid, and assemble fast.

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