Step 1

Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even. Use the tenderizer to tenderize the breast (this is optional, but will give you the most tender chicken breast).

Step 2

Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate at least 4 hours, or up to 8 hours.

Step 3

Make the spicy mayo: Combine mayo and sriracha, set aside.

Step 4

In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon and 1/8 teaspoon salt. Add cabbage and carrots and toss to combine. Cover and chill until ready to assemble sandwiches.

Step 5

When ready to cook, preheat the grill on high.

Step 6

Combine garlic powder, paprika, cayenne pepper and 1/4 teaspoon salt in a small bowl. Rub chicken on both sides with olive oil spray then spread the spices all over both sides.

Step 7

When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.

Step 8

Cook 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the breast reads 165F, careful not to overcook so you don’t dry out the chicken.

Step 9

To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.