Grilled Tropical Chicken Sandwiches Recipes

GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken breasts to ½" thickness.
• Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
• Preheat grill to medium-high heat.
• Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
• While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
• Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

CAFE STYLE GRILLED CHICKEN SANDWICHES

Steps:

• Preheat grill to medium-high heat.
• Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
• Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
• Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
• For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

TROPICAL CHICKEN SANDWICHES

Steps:

• slice chicken breases in half lengthwise. Combine soy, pineapple juice, honey, oil, garlic powder and ginger. Add chicken to mix and marinate at least 30 minutes.
• Combine chutney, mayo, sliced green onions for dressing.
• Grill chicken, then pineapple.Serve chicken topped with a pineapple ring on the rolls, and pass the sauce along the side.

ITALIAN GRILLED CHICKEN SANDWICHES

Steps:

• Marinate chicken and eggplant in 3/4 cup italian dressing up to 3 hours.
• grill chicken and eggplant, brushing with remaining italian dressing until chicken is cooked and eggplant is tender.
• layer chicken, eggplant, and remaining ingredients on bread, serve.