Mesquite Grilled Chicken Sandwiches Food

MESQUITE LIME CHICKEN SANDWICH

Steps:

• Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.

MESQUITE GRILLED CHICKEN SANDWICHES

Steps:

• Trim fat off of chicken breasts. Place each breast in between two pieces of wax paper and pound to 1/2" thickness. Cut each breast into 2-3 smaller pieces (to fit bun size).
• Mix marinade ingredients and pour over chicken breast pieces. Refrigerate 30-45 minutes.
• Grill chicken for about 5 minutes on each side, or until internal temperature reaches 165 degrees.
• Butter buns and place on grill until slightly toasted.
• Spread each bun with mayonnaise (if desired) and top with fixins.

LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)

Steps:

• Wash and pat dry chicken pieces, and place in plastic bag.
• Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
• Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
• Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
• When done, serve immediately.

CHICKEN MESQUITE SANDWICH

Steps:

• 1. Slice chicken breasts in half to create 4 portions. Place chicken in a container, mix and pour ingredients for marinade over chicken, turning to coat chicken evenly. Allow to marinade for 1 hour up to 4 hours.
• 2. Combine all ingredients for pico in a container. Allow flavors to combine in fridge for an hour. Taste for salt and pepper, and season to your taste.
• 3. This is when I bake my bacon. I line a baking sheet with aluminum foil and place the bacon slices on top. I place it in a COLD oven, then turn the heat to 350 degrees. Watch bacon carefully - I usually end up baking for about 8 minutes then I remove and set on top of stove. The bacon will continue to cook on the hot pan. This produces perfect bacon for me - not brittle, not "fatty". This takes a couple of times to get the timing right but once you get this down, you will want to cook your bacon like this all the time.
• 4. Prepare your grill and get your charcoal going. That's what we use, but you can use your grill of choice.
• 5. Place chicken on grill and cook for 5 minutes. Turn chicken over and top with avocado slices, divide queso fresco over the top, then top with bacon, and finally pepper jack. Close grill and allow cheese to melt. I know it doesn't sound like a very long cook time, but your chicken breast is thinner because you sliced it in half - and you want to turn it before it is done to allow for the cheeses to melt. Total cook time will be about 10 minutes. I've also baked the chicken at 350 using this same method and it turns out perfect every time.
• 6. Move off the grill to a baking sheet and place in oven tented with aluminum foil to keep warm.
• 7. Mix sriacha and mayo in a small bowl. Heat pan to medium high heat. Spread inside of rolls with sriacha mayo lightly. Place on pan and grill until golden. Turn and grill tops until just crisp.
• 8. To plate: Place chicken on bottom bun.
• 9. Divide pico over chicken. Drizzle sriacha mayo over pico and top with bun.
• 10. I slice the sandwich in half - just my preference. Dig in! You may want to make additional sriacha mayo - it is really good! I also like it with fries, baked potatoes, and on other sandwiches.