Marinated Chicken Sandwiches Recipes

MARINATED CHICKEN PITA SANDWICH

Steps:

• Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

MARINATED GRILLED CHICKEN SANDWICH RECIPE

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.

MARINATED CHICKEN SANDWICHES

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.

GRILLED CHICKEN SANDWICH

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).

MARINATED GRILLED CHICKEN SANDWICHES RECIPE

Steps:

• To make the marinade, either shake or emulsify the first 6 ingredients either by shaking them together in a Mason jar or by whisking them together in a bowl.
• Place the chicken thighs in a zip-top bag, and cover the chicken with the marinade. Close the zip-top, and allow chicken to marinate in the refrigerator for 1 to 2 hours.
• Preheat the grill on high. While preheating, clean the grates using tongs and a wadded-up paper towel dipped in vegetable oil. Then reduce the heat to medium.
• Remove chicken from marinade, and place on grill, smooth side down. Close lid for three minutes. Then use tongs to rotate the chicken a quarter turn, close the lid and cook for 3 more minutes.
• Open the lid, and flip the chicken thighs over. Close lid and cook for 3 more minutes
• Remove cheese-covered thighs from the grill, and allow them to rest 3 to 5 minutes.
• Rinse the lettuce and tomatoes, and slice the tomatoes.
• Assemble sandwiches, serve, and enjoy!

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.