Carolina-Style Grilled Chicken Burger Recipe

These Carolina grilled chicken burgers are anything but bland or dry. They stay juicy, pack great flavor, and are simple to prepare. If you’ve been hesitant to grill chicken burgers, this recipe will give you confidence — and a delicious result.

Why You Will Love This Recipe

Flavor is everything, and these burgers deliver on that promise. While most people reach for beef at the grill, ground chicken is a lighter option that still soaks up seasonings and pairs beautifully with bold sauces and crunchy toppings.

Compared with many beef patties, chicken tends to be lower in saturated fat and cholesterol, making it a good choice if you want to shave a few calories without sacrificing taste. Because chicken has a mild flavor, it becomes a flexible base for the bold Carolina-style sauce and an ancho slaw that accompany these burgers.

This post walks you through how to form and grill tender chicken patties without falling apart, then finish the sandwiches with a tangy, vinegar-forward BBQ sauce and a crisp, slightly spicy slaw. The result is a main-dish burger that’s bright, balanced, and ideal for summer grilling.

Serve these with simple sides like potato chips or try a classic macaroni salad, grilled corn on the cob, or a Mexican street corn-style salad for something more substantial. No matter the side, these burgers will surprise you with how much flavor they pack.

Ingredients Needed

Nothing exotic is required. This recipe includes a Carolina barbecue sauce and an ancho slaw to finish the burgers, but you can substitute your favorite sauce or toppings if you prefer. Below are the images of the ingredient groups to help you prep.

For full ingredient amounts, consult the recipe card below in the Ingredients section.

How To Make Carolina Barbecue Sauce

This Carolina-style sauce is lively and tangy — a perfect match for grilled chicken. It’s quick to make and can be prepared up to two weeks ahead and refrigerated until needed.

Combine ketchup, apple cider vinegar, Dijon mustard, finely diced shallot, brown sugar, and red pepper flakes in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer until it thickens, about 8 to 10 minutes, stirring occasionally.

Taste and season with salt and pepper to your preference. Set the sauce aside until assembly.

How To Make Ancho Slaw

The ancho slaw is crisp, slightly smoky, and adds a welcome contrast to the tender chicken and tangy sauce. You can serve it on the burgers or enjoy it as a side.

Thinly slice (or finely chop) the Napa cabbage and celery. Add them to a large bowl with matchstick carrots.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, ancho chili powder, and sugar. Pour the dressing over the vegetables and toss until evenly coated. Season with salt and pepper to taste.

Let the slaw chill in the fridge for about 15 minutes before using. For best texture, make the slaw shortly before assembling the burgers so it stays crisp; over time cabbage will release moisture and soften.

Preparing The Chicken Patties

These instructions are the key to success. Ground chicken is looser than beef, so handling it gently will keep your patties intact and moist on the grill.

In a large bowl, combine the ground chicken with mayonnaise, Dijon mustard, kosher salt, and black pepper. Mix gently until the ingredients are just incorporated — overworking the meat will make the patties dense.

Shape the mixture into six evenly sized patties and place them on a parchment-lined baking sheet, spaced apart. They will feel looser than beef patties — that’s normal and what keeps them juicy.

Refrigerate the patties for at least 30 minutes before grilling. When it’s time to grill, cut the parchment so each patty sits on its own piece — this makes it easier to transfer them to the grate without tearing.

Grilling The Chicken Burgers

Prepare your grill with two zones: medium-high direct heat on one side and an indirect zone with no coals on the other. Oil the grate over the indirect side liberally.

Place as many patties as will fit over indirect heat and then rotate the grate so the patties move over the direct heat to sear. Grill until the internal temperature reaches 165°F (use an instant-read thermometer). Expect roughly 5–6 minutes per side, depending on grill temperature and patty thickness.

When flipping, slide the spatula underneath the patty with a firm motion to avoid tearing the seared surface. If the spatula can’t slide underneath easily, give it a bit more time to set up on the grill.

Remove cooked patties to a resting surface, toast the buns on the grill if desired, then assemble.

Assembling The Chicken Burgers

Spread a generous spoonful of Carolina barbecue sauce on the bottom bun. Add a hot chicken patty, then top with a mound of the crunchy ancho slaw. If you like, add dill pickles or raw/grilled onions before closing the sandwich with the top bun.

Serve immediately with your favorite sides. The combination of tangy sauce, tender grilled chicken, and crisp slaw creates a memorable first bite — and many happy repeats.

Leftovers keep well and maintain great flavor for a few days when refrigerated.

Tips

• Wear disposable gloves while shaping the patties — the mixture is moist and gloves make the process much cleaner.
• Flip the burgers with a confident, quick motion to preserve the sear and avoid tearing.
• Make the slaw shortly before serving. Cabbage releases moisture over time, which will soften the slaw.
• If you don’t have ancho chili powder, use a mild chili powder and adjust to taste.
• An instant-read thermometer is an excellent grilling tool for ensuring safe, perfectly cooked chicken.

Variations

• Add spices or chopped herbs to the ground chicken for different flavor profiles — smoked paprika, cumin, or fresh cilantro can be nice additions.
• Use your favorite BBQ sauce in place of the Carolina-style sauce if you prefer a sweeter or less tangy profile.
• Top with raw or grilled onions, sliced tomatoes, or cheese for extra richness.

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