MARINATED CHICKEN SANDWICHES
Every bite of this grilled chicken is packed with flavor. The sweet brown sugar combines well with zesty mustard and ginger. Top the sandwich with any kind of cheese.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°. Spread mayonnaise over bottom of rolls; top with chicken, lettuce and cheese. Replace roll tops.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 595mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein. Diabetic Exchanges
GRILLED CHICKEN SANDWICH
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
- For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
- Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
- For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
- To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).
GRILLED MARINATED CHICKEN SANDWICH
These are easy to make and delicious for a nice summer meal! The potatoes shown in the picture are my Crispy Spicy Oven-Roasted Potatoes found in my posted recipes.
Provided by Amy H. @Meave
Categories Chicken
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. Pour salad dressing over chicken; cover and marinate 6 to 8 hours or over night in refrigerator.
- Remove chicken from marinade. Place on grill over hot coals 10 minutes on each side or until done.
- During the last five minutes that chicken is cooking, toast buns by spraying the inside of the bun with butter flavor cooking spray. Place under the broiler rack and broil on high until buns are golden brown, about 3-5 minutes. Keep a close eye on them or they will burn fast!
- Dress buns the way you want them and place chicken on the bun.
MARINATED GRILLED CHICKEN SANDWICH RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
- Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
- If you want, you can toast your buns on the grill.
- Top with your favorite toppings.
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