Honey Mustard Grilled Chicken Sandwich Recipes

GRILLED HONEY MUSTARD CHICKEN SANDWICHES

Steps:

• In a medium-sized bowl or dish, whisk together the honey, mustard and Italian dressing. Reserve about a half a cup of the dressing for slathering on the toasted buns when ready to serve.
• Place the chicken into the marinade are turn until all cutlets are well coated.
• Pre-heat oven to 400°F. Place the bacon on 1 (or 2) baking sheets and bake until crisp, about 8 to 10 minutes (time will vary depending on how thick the bacon is). Flipping half way through the baking. Set aside.
• Meanwhile, turn your grill to medium-high heat.
• Grill the marinated chicken until nicely browned. Sprinkle salt and pepper over the cutlets on each side as they cook. Brush more of the marinade over the cutlets until they are golden brown and the glaze has slightly caramlized. Remove from the gril.
• Grill the buns until nicely browned.
• On a baking sheet, place 4 chicken cutlets, then criss-cross two slices of cooked bacon, and repeat this. Place cheese slices on top. Turn your broiler on high and then cook just until the cheese has melted, about 1 to 3 minutes. Keep and eye on this...don't let them burn!
• Slather a good layer of the reserved honey mustard dressing on the toasted buns. Add mayonnaise, too, if desired. Place the prepared chicken/bacon/cheese on the buns and serve at once.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

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-MUSTARD CHICKEN SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, mix mustard, honey, oregano and red pepper. Brush on both sides of chicken.
• Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard any remaining mustard mixture. Serve chicken in buns with tomato and lettuce.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
• Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
• Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken.
• In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper.
• Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator.
• Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill.
• Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill.
• After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered.
• Let rest for several minutes before cutting so it stays nice and juicy.

HONEY-MUSTARD CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.

HONEY MUSTARD GRILLED CHICKEN SLIDERS

Steps:

• Mix the honey and dijon mustard in a small bowl. Set aside and keep in room temperature.
• Rinse the chicken and pat dry with paper towels.
• Marinate the chicken with 2 tablespoons of olive oil and season with salt and cayenne pepper.
• Chill for one hour.
• After an hour, grill the chicken on an indoor electric grill for 3-5 minutes on each side, or pan-fry them over medium heat in a nonstick skillet for 3-5 minutes per side (time varies on the size of the chicken).
• Brush the slider buns with the remaining olive oil and grill over medium heat until golden.
• Spread one tablespoon of honey mustard dressing on the bottom of each bun.
• Place the sliced tomatoes, grilled chicken and place a few of arugula, followed by aged white cheddar cheese.
• Top each sandwich with the top bun and serve immediately.

GRILLED HONEY MUSTARD CHICKEN RECIPE

Steps:

• In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins.
• Let marinade for 4-8 hours in the fridge.
• Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear.
• In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.

SONIC'S HONEY MUSTARD AND SWISS CHICKEN SANDWICH (COPYCAT) RECIPE

Steps:

• Pound chicken breast down with the flat end of a mallet, compressing the meat.
• Combine flour, onion powder, garlic powder, salt and pepper into a bowl.
• Prepare the eggs in a second bowl. In a third bowl, add bread crumbs.
• Roll the chicken breasts in the flour mix, then dip them in the egg and shake off excess. Finally, coat the chicken breast thickly with crumbs, pressing them into the flesh.
• Heat olive oil in a frying pan on medium-high and cook the breasts for 4 minutes on each side.
• Serve on buns with honey mustard, Swiss cheese, lettuce, tomato and onion slices.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• In a large bowl, whisk together the marinade ingredients.
• Add the chicken breasts to the marinade, flip and toss to coat. Place in the fridge and marinate for at least an hour, or up to overnight.
• Preheat the grill to medium-high heat (450-500 degrees F.) Place the prepared chicken on the preheated grill, over direct heat, and close the lid. Grill for 5-8 minutes per side (the time will depend on the thickness of the breasts). The chicken is ready to flip when it releases easily from the grill. For best results, use a thermometer to tell when the chicken is cooked (165 degrees F.)
• Remove the chicken and allow to rest for 5 minutes before slicing.