Grilled Chicken Sandwiches With Cilantro Lime Mayo Recipes

CILANTRO-LIME CHICKEN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY

Steps:

• Preheat your grill to 375 degrees.
• Drizzle the Chicken with the Olive Oil and season with the Salt, Pepper, Paprika and the Graulated Garlic. Meanwhile in a bowl mix the Mayo Ingredients together with a fork leaving the mixture a little chunky.
• Place the Chicken on the grill over medium direct heat and cook for approximatley 6 minutes per side depending on thickness.
• Butter the rolls and toast them on the grill.
• Remove the Rolls and spread some Avocado Mayo on both the top and bottom of each roll.
• Add the Lettuce, Tomato, and the Chicken to the bottom bun -- put the top on and get ready for the big bite -- Happy Summer.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl.
• Sprinkle chicken with seasoning blend or salt& pepper.
• Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat on roll bottoms.
• Top with lettuce, tomato, red onion, and sliced avocado.
• Spread salsa on roll tops as a condiment.

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES

Steps:

• For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
• For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
• To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• Preheat an outdoor grill for medium-high heat.
• Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
• Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
• Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

SKINNY GRILLED CHICKEN SANDWICHES WITH LIME DRESSING

Steps:

• For lime dressing: In a small bowl, combine mayonnaise, lime peel, and salt. Cover and chill until serving time.
• Brush zucchini slices with 1 tablespoon of the Worcestershire sauce and the olive oil; set aside. Brush all sides of the chicken with the remaining 2 tablespoons Worcestershire sauce.
• For a charcoal grill, place chicken on the rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until juice of chicken is clear when center of the thickest part is cut (165°F), turning once halfway through grilling. Add zucchini slices to grill for the last 6 minutes of grilling time, turning once and grilling until zucchini slices are softened and lightly browned. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack. Cover and grill as above, adding zucchini as directed.)
• To serve, spread lime dressing on cut sides of toasted buns. If desired, halve zucchini slices crosswise. Place chicken, tomato slices, and zucchini slices on bun bottoms; add bun tops.
• *For added color, use half of a medium zucchini and half of a medium yellow summer squash.

GRILLED CHICKEN SANDWICHES WITH CILANTRO LIME MAYO

Steps:

• For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
• For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
• For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
• Just before the chicken is done squirt with remaining lime juice.
• Lightly toast bread on the grill for about 30 seconds to 1 minute.
• Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!