Spicy Grilled Stuffed Chicken Breast Sandwich Recipes

GRILLED STUFFED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

SPICY STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat grill to medium high heat
• Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side.
• Place the chicken in a zipper bag, and pour the Italian dressing over the chicken. Marinate for 20-30 minutes.
• In a medium bowl, mix together the cream cheese, pepper jack, green chilies, and jalapeños. Remove the chicken from the marinade. Discard bag and marinade. Spoon the cheese mixture into each of the chicken breasts, being careful not to overfill; secure with wooden toothpicks.
• Grill the chicken 8-10 minutes per side, or until done(165°F).

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

GRILLED CHEDDAR-STUFFED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
• Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
• Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.

SWEET AND SPICY GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

SPICY GRILLED CHICKEN SANDWICHES

Steps:

• Coat breasts in oil. Season both sides with seasonings for about 20 minutes.
• Grill.
• Serve on toasted rolls with honey mustard, lettuce, and tomato. Also good with avocado slices.

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

LOADED GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken with a meat mallet to flatten slightly; sprinkle both sides with dressing mix. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted., Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

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.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

GRILLED STUFFED CHICKEN BREASTS

Steps:

• Wash and chop broccoli into very small pieces.
• Cut a "pocket" in each chicken breast by cutting lenghth wise down one side of the breast(Do NOT "butterfly" the chicken breast, it should only have a cut for the "pocket" down ONE side!).
• Stuff each "pocket" with broccoli and cheese.
• Use the toothpicks to wind through and sew the pocket shut with them.
• Place the on the grill and heat until chicken is thoroughly cooked (about 20 minutes.).
• Remember to remove the toothpicks before serving!