Grilled Chicken Po’boy with Spicy Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A southern classic sandwich with smoky grilled chicken breast, crisp lettuce, tomato, and a zesty homemade remoulade sauce on a soft French roll. This southern american-inspired sandwiches & wraps ready in about 30 minutes pairs olive oil, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Southern American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 boneless skinless chicken breasts with 2 tbsp olive oil. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper.
  2. Step 2: Grill chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
  3. Step 3: While chicken rests, slice 2 French rolls lengthwise without cutting all the way through. Toast them lightly on the grill until golden, about 1-2 minutes.
  4. Step 4: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp lemon juice, 1 tbsp minced capers, and 1 tbsp minced parsley to make the remoulade sauce.
  5. Step 5: Slice grilled chicken into 1/2-inch thick strips. Spread remoulade sauce evenly on both sides of the toasted rolls.
  6. Step 6: Layer 2 large romaine lettuce leaves and slices from 1 medium ripe tomato on the bottom half of each roll. Top with grilled chicken strips and close the sandwich.

Frequently asked questions

How long does Grilled Chicken Po’boy with Spicy Remoulade take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Po’boy with Spicy Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Chicken Po’boy with Spicy Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chicken Po’boy with Spicy Remoulade for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chicken Po’boy with Spicy Remoulade?

Southern American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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