Teriyaki Chicken Sandwiches Recipes

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GRILLED TERIYAKI CHICKEN SANDWICHES



Grilled Teriyaki Chicken Sandwiches image

Ordinary grilled chicken? Think again! This Grilled Teriyaki Chicken Sandwich is something special. Under the bun is grilled pineapple and savory chicken with a tasty glaze and sauce. Talk about a meal upgrade. This could be your new favorite sammy!

Provided by Pillsbury Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 12

1/3 cup mayonnaise
2 teaspoons purchased teriyaki baste and glaze
2 teaspoons finely chopped green onions
1 teaspoon honey
1 teaspoon sesame seed, toasted
1 teaspoon grated fresh gingerroot
4 boneless skinless chicken breast halves
4 teaspoons purchased teriyaki baste and glaze
4 sesame-topped kaiser rolls, split
1 (8-oz.) can pineapple slices, well drained
4 leaves green leaf lettuce
2 teaspoons chopped green onions, if desired

Steps:

  • Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
  • Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
  • When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
  • Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.

Nutrition Facts : Calories 480, Carbohydrate 40 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 680 mg, Sugar 10 g

TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ground ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
4 hard rolls or croissants
1 cup finely shredded lettuce
8 tomato slices
4 green pepper rings
1/4 cup mayonnaise, optional

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight., Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°. , On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.

Nutrition Facts :

TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

Provided by Bev Weidner

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon fresh lime juice
1 packed tablespoon light brown sugar
1/4 cup plus 2 tablespoons teriyaki marinade
1 large red onion, sliced into four 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 tablespoons unrefined coconut oil
4 slices bacon, cut in half, optional
4 slices provolone, each slice cut in half
1/4 cup mayonnaise
Four 4-inch brioche hamburger buns, split
1/2 avocado, sliced
4 leaves butter lettuce

Steps:

  • Preheat the oven to 250 degrees F.
  • If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
  • Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
  • Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
  • If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
  • Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
  • Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
  • Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
  • Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
  • Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

A yummy grilled sandwich that I got somewhere on the internet. Time to marinate is not included in the prep or cook time.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves
4 hard rolls
1 cup shredded lettuce, to serve
8 slices tomatoes, to serve
4 green pepper rings, to serve
1/4 cup mayonnaise, to serve (optional)

Steps:

  • Combine first 6 ingredients and mix until well combined. Reserve 1/4 cup and refrigerate. Pour the rest of the sauce in a ziplock bag and add the chicken breasts. Marinate overnight in the refrigerator.
  • Just before grilling (or broiling), drain and discard the marinade. Grill until juices run clear and chicken is thoroughly cooked.
  • On the bottom half of each roll, layer lettuce, tomato, chicken and green pepper. Drizzle with reserved sauce. Spread with mayonnaise if desired. Top with the rest of the roll.

Nutrition Facts : Calories 615.1, Fat 32.9, SaturatedFat 4.6, Cholesterol 75.5, Sodium 1458.4, Carbohydrate 47, Fiber 2.4, Sugar 15.6, Protein 33.3

SHREDDED TERIYAKI CHICKEN SANDWICHES



Shredded Teriyaki Chicken Sandwiches image

In Auburn, Alabama, Pam May turns lemon juice, soy sauce, garlic, ginger and a little brown sugar into a lip-smacking sauce that seasons shredded cooked chicken.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups shredded cooked chicken
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon brown sugar
3/4 teaspoon minced garlic
1/2 teaspoon ground ginger
4 sandwich buns, split

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.

Nutrition Facts : Calories 428 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1343mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 2g fiber), Protein 35g protein.

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