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
MARINATED GRILLED CHICKEN SANDWICHES RECIPE
This grilled chicken sandwich recipe also goes by the name "fireman's chicken" and is pure Americana. It's a tasty crowd-pleaser that comes together in no time.
Provided by Stephanie Rapone,Mashed Staff
Categories Main Course, Dinner, Lunch
Time 20m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 325 calories, Carbohydrate 10 g carbohydrates, Cholesterol 97 mg cholesterol, Fat 21 g fat, Fiber 1 g fiber, Protein 22 g protein, SaturatedFat 4 g saturated fat, ServingSize 0 g, Sodium 439 mg, Sugar 2 g, TransFat 0 g
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).
GRILLED HONEY LIME CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 47m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
- Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
- Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
- Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.
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
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.
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
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
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THE ULTIMATE GRILLED CHICKEN SANDWICH
From somethingaboutsandwiches.com
Ratings 4Total Time 30 minsCategory DinnerCalories 592 per serving
- Pound Chicken: Lay a chicken thigh on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Use a rolling pin or mallet to pound until even thickness, but not so thin it starts breaking apart. Repeat with remaining thighs.
- Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, lime juice and olive oil. Add in chicken thighs and combine until they're all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you're in a rush just rest at room temp as you prep the other ingredients.
- Grill Chicken: Bring chicken to room temp if marinated in the fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest.
- Sandwich: Stack the sandwich in the following order - bottom bun, chipotle mayo, lettuce, tomato, bacon, chicken, crispy onions, top bun with more chipotle mayo spread on it. Enjoy!
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