This is a grilled chicken burger topped with cranberry jalapeño sauce, sliced avocado, grilled onion and red pepper, all on a gluten-free bun. It comes together in 40 minutes and the sauce does most of the heavy lifting — sweet, a little hot, and genuinely different from anything you’d get at a drive-through.
What makes this version work
Two things matter here. First, the cranberry jalapeño jelly pulls double duty — spread on the bun before the chicken goes on, then spooned over the top, it keeps every bite consistent instead of pooling at the bottom. Second, throwing the sliced onion and red pepper directly on the grill for the last 7 minutes means they pick up char and soften at the same time, so you’re not running a second pan. If you’re cooking for a group, both of those steps scale cleanly: line up the buns assembly-style, keep the jelly jar and a spoon at the station, and add the vegetables to the grill in batches timed to each round of chicken.
What can go wrong
- Chicken dries out before it’s safe to eat: Medium chicken breasts vary a lot in thickness. Pound them to an even ¾-inch before they hit the grill so the outside doesn’t char while the center is still raw. Pull them at exactly 165°F (74°C) internal — don’t guess.
- Avocado turns brown before you serve: The recipe calls for lemon juice, which helps, but if you’re prepping ahead for a cookout, slice the avocado no more than 20 minutes before serving and keep it covered. Don’t slice it while the chicken is still raw on the grill.
- Gluten-free buns fall apart under the toppings: Skip the egg in the mix — it makes the patty mushy. Toast the buns cut-side down on the grill grate for 60–90 seconds until they’re firm. A soft GF bun will collapse under the sauce and avocado.
- Onion and pepper slices fall through the grill grates: Cut them into thicker rings or half-moons, at least ½ inch. Alternatively, use a grill basket if you’re cooking multiple portions at once — it’s much faster than babysitting individual slices.
- Sauce gets lost when scaling up: One jar of cranberry jalapeño jelly covers roughly 6–8 burgers if you’re using about 2 teaspoons per burger total. Measure it out into a small bowl before service so you’re not eyeballing from the jar mid-cookout.
Leftovers and meal prep
Cooked chicken breasts keep in an airtight container in the fridge for up to 3 days. Store everything separately — chicken, grilled vegetables, and avocado all in their own containers — because assembled burgers go soggy fast. To reheat the chicken, wrap it loosely in foil and warm it in a 325°F oven for about 10 minutes, or slice it cold and eat it over a salad. The grilled onion and pepper reheat well in a dry skillet for 2–3 minutes. Freeze the cooked chicken only, not the vegetables or avocado; it holds for up to 2 months and thaws overnight in the fridge. The cranberry jalapeño jelly keeps in the fridge according to its label, typically several weeks after opening.
Grilled Chicken Burger with Cranberry Jalapeño Sauce
Equipment
- Outdoor grill or grill pan
- Instant-read thermometer
- Sharp knife
- Cutting board
- Small spreading knife or offset spatula
Ingredients
- 2 medium boneless skinless chicken breasts about 6oz / 170g each
- 2 whole gluten-free burger buns
- 2 tablespoons cranberry jalapeño jelly
- 1 medium avocado ripe, sliced
- ½ medium red bell pepper sliced into rings or strips
- ½ medium yellow or white onion sliced into 1/2-inch (1cm) thick rounds
- 1 tablespoon dairy-free butter for spreading on the buns
- 1 handful fresh spinach leaves
- 1 tablespoon lemon juice for seasoning the avocado
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Preheat your outdoor grill to medium-high heat (approximately 400–425°F / 200–220°C). If using a grill pan, preheat it over medium-high heat for 3–4 minutes.
- Season the chicken breasts generously with salt and pepper on both sides. Place on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F / 74°C. When the chicken has about 7 minutes of total cook time remaining, add the sliced onion rounds and red pepper strips directly to the grill. Cook the vegetables until charred and softened, flipping once, about 3–4 minutes per side.2 medium boneless skinless chicken breasts, 1/2 medium red bell pepper, 1/2 medium yellow or white onion, 1 pinch salt
- Place the gluten-free buns cut-side down on the grill for 1–2 minutes until lightly toasted. Spread a thin layer of dairy-free butter on the bottom half of each bun, then spread 1 teaspoon of cranberry jalapeño jelly over the butter. Place the grilled chicken breast on top and spoon the remaining jelly (about 1½ teaspoons per burger) over the chicken.2 whole gluten-free burger buns, 2 tablespoons cranberry jalapeño jelly, 1 tablespoon dairy-free butter
- Toss the sliced avocado with lemon juice, salt, and pepper. Layer a handful of fresh spinach leaves over the sauced chicken, then add the seasoned avocado slices and grilled onion and red pepper. Place the top bun and serve immediately.1 medium avocado, 1 handful fresh spinach leaves, 1 tablespoon lemon juice, 1 pinch salt
Notes
Nutrition
Your questions, answered
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well here and stay juicier on the grill. They’re thinner and fattier, so check them at the 8-minute mark per side and confirm 165°F (74°C) internal before pulling them.
Where do I find cranberry jalapeño jelly?
Most grocery stores carry it in the condiments or jam aisle, especially around the fall and holiday season. If you can’t find it, a small jar of regular cranberry sauce with a teaspoon of finely minced fresh jalapeño stirred in is a workable substitute.
Can I cook this on an indoor grill pan instead of an outdoor grill?
A cast-iron grill pan on medium-high heat works fine. Use a splatter screen and make sure the pan is fully preheated before the chicken goes in — a cold pan will steam the meat instead of searing it.
How do I keep everything warm if I’m serving a crowd?
Rest the cooked chicken breasts on a wire rack set over a baking sheet in a 200°F oven for up to 20 minutes without drying out. Keep the grilled vegetables in a foil packet on the edge of the grill or in the same low oven.
Is this recipe dairy-free as written?
The recipe itself contains no dairy — the bun is gluten-free and the instructions mention dairy-free butter for the bun. Just check your cranberry jalapeño jelly label, since a small number of brands add unexpected ingredients.
More burger recipes to try
- Wendy’s Grilled Chicken Remake
- Sweet Chili Chicken Burger
- Honey BBQ Chicken Burger
- Angus Bacon Guacamole Burger