GRILLED CHICKEN SANDWICH
These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 452 kcal, Carbohydrate 31 g, Protein 41 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 823 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
GRILLED MARINATED CHICKEN SANDWICH
These are easy to make and delicious for a nice summer meal! The potatoes shown in the picture are my Crispy Spicy Oven-Roasted Potatoes found in my posted recipes.
Provided by Amy H. @Meave
Categories Chicken
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. Pour salad dressing over chicken; cover and marinate 6 to 8 hours or over night in refrigerator.
- Remove chicken from marinade. Place on grill over hot coals 10 minutes on each side or until done.
- During the last five minutes that chicken is cooking, toast buns by spraying the inside of the bun with butter flavor cooking spray. Place under the broiler rack and broil on high until buns are golden brown, about 3-5 minutes. Keep a close eye on them or they will burn fast!
- Dress buns the way you want them and place chicken on the bun.
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
MARINATED CHICKEN SANDWICHES
Every bite of this grilled chicken is packed with flavor. The sweet brown sugar combines well with zesty mustard and ginger. Top the sandwich with any kind of cheese.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 595mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein. Diabetic Exchanges
GRILLED CHICKEN SANDWICH
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 21
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 TERIYAKI CHICKEN BREASTS
Serve your family this grilled chicken that's ready in 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 0 g
MARINATED GRILLED CHICKEN SANDWICH RECIPE
Yield 6
Number Of Ingredients 12
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.
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- Add one tablespoon of olive oil to a hot pan along with the chopped sweet onion and chopped garlic. Saute for 1-2 minutes over medium heat, do not burn the garlic and onions.
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