Chicken thigh, barbecue sauce, white bread, butter, pepper jack cheese, and avocado grilled into a smoky, melty sandwich.

This Smoky BBQ Chicken Grilled Cheese didn’t come from a recipe plan or a craving board or anything that organized. It came from a fridge stare. You know the one. Door open. Light on. You’re hoping inspiration magically appears between leftovers and condiments. I had one chicken thigh left from the night before, half an avocado that was this close to turning on me, and a bottle of BBQ sauce that’s been in rotation since who-knows-when.

At first, I thought, Just make a grilled cheese and call it a day. But then my brain went sideways, as it tends to do. What if the chicken went in? What if it got smoky? What if this grilled cheese leaned a little messy and unapologetic? I wasn’t totally sure it would work, which honestly made it more interesting.

By the time I flipped that sandwich and saw the bread perfectly golden, cheese melting out the sides, BBQ chicken doing its sticky thing… yeah. That was the moment. It reminded me of diner grilled cheese meets backyard barbecue. Comfort food, but louder. And now, every time I make this smoky BBQ chicken grilled cheese, it feels like one of those meals you don’t rush. You hover. You sniff the air. You cut it in half just to check the melt. Worth it every time.

Why you’ll Love this Smoky BBQ Chicken Grilled Cheese?

There’s grilled cheese… and then there’s Smoky BBQ Chicken Grilled Cheese. This one doesn’t whisper comfort food—it kind of announces itself. You get smoky, saucy chicken layered with pepper jack that melts like it means it, buttery bread that crisps without burning, and avocado that sneaks in to calm everything down just a bit.

What I love most is the balance. It’s indulgent, sure, but not sloppy-heavy. Sweet, smoky, savory—all happening at once. And while I think this sandwich is perfect as written, I’ll admit it’s flexible. Some days I want more BBQ. Some days more cheese. Some days I skip the avocado and regret it slightly. That’s real life cooking, right?

Ingredient Notes

Before you make this BBQ chicken grilled cheese, let’s talk ingredients—not in a fancy way, just real-life context.

• Chicken Thigh – I almost always use thighs here. They stay juicy and shred easily. Breasts work, but thighs are more forgiving if you get distracted (which happens).
• Barbecue Sauce – Use one you actually like. Smoky is my go-to, but sweet or spicy works depending on your mood and the day you’ve had.
• White Sandwich Bread – Firm bread matters. Too soft and the sandwich collapses into a sad situation.
• Butter – Softened butter gives you that golden crust. This is not the place for shortcuts.
• Pepper Jack Cheese – Melty with a little kick. It plays really well with BBQ flavors without overpowering them.
• Avocado – Mashed, not sliced. It adds creaminess and keeps the sandwich from feeling one-note.

How to Make Smoky BBQ Chicken Grilled Cheese?

Step 1: Cook the Chicken

Preheat your grill or grill pan to medium-high. Season the chicken thigh with salt and lightly oil the grill. Cook it, turning once, until it’s fully done and has a little char—about 8 to 12 minutes. Let it rest. I know it’s tempting to shred right away, but waiting keeps it juicy. Shred the chicken with two forks and mix it with barbecue sauce until it’s glossy and evenly coated.

Step 2: Build the Sandwich

Lay the bread slices out. Butter one side of each slice. Flip two slices over and pile on the BBQ chicken, then sprinkle on the pepper jack cheese. Spread the mashed avocado on the remaining slices and close the sandwiches, buttered sides out. At this point, it already looks promising.

Step 3: Grill Low and Slow

Place the sandwiches in a large non-stick skillet over medium heat. Cook until the bottoms are golden, about 3–5 minutes. Flip carefully, lower the heat slightly, and cook until the second side is browned and the cheese is fully melted. Don’t rush this. Grilled cheese rewards patience.

Storage Options

This Smoky BBQ Chicken Grilled Cheese is best eaten fresh. Like, right now fresh. But if you do end up with leftovers, wrap it tightly and refrigerate for up to one day. Reheat in a skillet over low heat to bring back the crisp. The microwave works, but the crunch will be gone—and that hurts a little.

Variations & Substitutions

This BBQ chicken grilled cheese welcomes creativity, which is half the fun.

• Swap pepper jack for smoked gouda or sharp cheddar.
• Use rotisserie chicken if you’re short on time.
• Add thin red onion slices for crunch.
• Skip avocado and add ranch if that’s your comfort zone.
• Try sourdough for extra tang and structure.

I don’t think there’s a wrong version here—just different moods.

What to Serve With Smoky BBQ Chicken Grilled Cheese?

This sandwich doesn’t need much help, but it plays well with others. Tomato soup is classic. Chips are easy. A crisp slaw works if you want contrast. And sometimes? It’s just you, the sandwich, and a quiet moment at the counter. Those count too.

FAQ

Can I skip the grill?
Yep. A grill pan or skillet works fine—just cook the chicken thoroughly.

Is it spicy?
Mildly. Pepper jack adds warmth, not heat. Swap cheese if you want it calmer.

Chicken breast instead of thigh?
Totally doable. Just watch it closely so it doesn’t dry out.

Is avocado optional?
Yes… but I miss it when it’s gone.

If you’re craving something cozy but bold, familiar but a little rebellious, this Smoky BBQ Chicken Grilled Cheese might be exactly what you need tonight. If you try it, tell me—do you eat it straight up, or are you a soup-dunker?

Smoky BBQ Chicken Grilled Cheese

Buttery grilled cheese filled with smoky barbecue chicken, melted pepper jack cheese, and creamy avocado. A bold, comforting sandwich made on the stovetop.

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: Smoky BBQ Chicken Grilled Cheese

Prep Time: 28 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 50 minutes minutes

Servings: 2 sandwiches

Ingredients

• 1 boneless skinless chicken thigh
• 1/4 tsp salt
• 1/4 c barbecue sauce
• 4 slices firm white sandwich bread
• 4 tsp unsalted butter softened
• 2 oz pepper jack cheese shredded (about 1/2 c)
• 1/2 ripe avocado mashed
• Neutral oil for grilling

Instructions

• Preheat a grill or grill pan to medium-high heat. Season the chicken thigh evenly with salt. Lightly oil the grill rack or brush the grill pan with oil.
• Grill the chicken, turning once, until fully cooked through, approximately 8 to 12 minutes. Remove from the grill and allow the chicken to rest for 5 minutes. Shred the chicken using two forks and transfer to a small bowl. Add the barbecue sauce and stir until evenly coated.
• Arrange the bread slices on a work surface. Spread the softened butter evenly over one side of each slice. Turn two slices over and divide the barbecue chicken evenly between them. Top the chicken with the shredded pepper jack cheese. Spread the mashed avocado evenly over the remaining two slices of bread. Close the sandwiches, ensuring the buttered sides face outward.
• Place the sandwiches in a large non-stick skillet set over medium heat. Cook until the bottoms are golden brown, approximately 3 to 5 minutes. Carefully turn the sandwiches over, reduce the heat to medium-low, and continue cooking for an additional 3 to 5 minutes, or until the second side is browned and the cheese is fully melted. Remove from heat and serve immediately.

Notes

To make this smoky BBQ chicken grilled cheese gluten free, substitute the white sandwich bread with certified gluten-free bread suitable for grilling. Confirm that the barbecue sauce and pepper jack cheese are labeled gluten free, as some brands may contain additives with gluten.