Grilled Honey Lime Chicken Sandwiches Recipes

GRILLED HONEY-LIME CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED HONEY-MUSTARD CHICKEN SANDWICHES

Steps:

• Heat coals or gas grill for direct heat.
• Mix mustard, honey, oregano and red pepper. Brush on chicken.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture.
• Serve chicken on buns with tomato and lettuce.

HONEY-LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

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.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

GRILLED HONEY GARLIC CHICKEN SANDWICHES

Steps:

• Lay chicken breasts on a piece of waxed paper. Gently pound, flattening slightly.
• In a small bowl, stir orange juice concentrate with soy, honey, lemon pepper and garlic.
• Place chicken on preheated grill. Brush often with orange mixture. Barbecue until glazed and chicken is thoroughly cooked, about 10 minutes per side.
• Meanwhile, slice buns and line with several pieces of arugula, lettuce or radicchio.
• Remove chicken to a cutting board and slice each breast, diagonally, into 3 or 4 pieces. Place in arugula-lined rolls.

HONEY LIME GRILLED CHICKEN MARINADE

Steps:

• Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziploc bag. Refrigerate for at least 3 hours up to overnight.
• Grill until done and juices run clear - about 6-8 minutes on each side, depending on the thickness of your chicken breasts.