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
CHICKEN ON A BUN
Make and share this Chicken On a Bun recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients.
- Spread mixture on the buns; top with cheese and place on a cookie sheet.
- Bake at 350ºF for 10 minutes, or until cheese melts.
CHICKEN ON A BUN
This recipe is the easiest you can find. It is a cheater's version of what they serve at St Hubert's restaurant.Try to find the St Hubert BBQ sauce(gravy),but I'm sure your favourite will work. Serve with fries. This is fast food at home. Even the greatest chefs cheat sometimes. Enjoy! Great chicken you can prepare yourself for this recipe. .Recipe #365053
Provided by Sageca
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Open cans and pour sauce in slow cooker or skillet.
- Remove skin and bones from your chicken.
- Cut in slices and chunks bite size pieces.
- Place in sauce.
- Simmer for 2 hours so that flavours can mingle.
- Grill your buns.
- Serve chicken on buns.
- Serve a container of sauce on the side to dip your chicken on a bun and your fries.
Nutrition Facts : Calories 501.3, Fat 13.7, SaturatedFat 3.7, Cholesterol 56.7, Sodium 1494.1, Carbohydrate 74.1, Fiber 1.8, Sugar 40.7, Protein 18.1
SPICED CHICKEN STUFFED BUNS RECIPE BY TASTY
Here's what you need: milk, sugar, active dry yeast, all purpose flour, whole wheat flour, butter, eggs, salt, oil, onion, garlic, fresh ginger, ground chicken, smoked paprika, coriander, turmeric, cumin, tomato paste, salt, pepper, chili powder, frozen peas, black/white sesame seed
Provided by Shashi Charles
Categories Dinner
Yield 12 servingss
Number Of Ingredients 23
Steps:
- For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
- Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
- Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
- Then, add in 1 (one) egg, salt and melted butter.
- Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
- When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
- While the dough is proving, you can make the filling as follows:
- For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
- Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
- Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
- Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
- Then add in the peas, saute another 2 minutes and set aside to cool a bit.
- To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
- Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
- Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
- Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
- Beat the remaining egg and brush it over the buns.
- Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
- Finally, enjoy warm or at room temperature.
- *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, Sugar 5 grams
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THE ULTIMATE GRILLED CHICKEN SANDWICH
From somethingaboutsandwiches.com
5/5 (6)Calories 592 per servingCategory Dinner
- 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!
CHICKEN PARM SANDWICH - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 467 per serving
- Cut the chicken breasts in half, by slicing in half from the long sides and across. (Tip!! This is easier if the chicken is still slightly frozen). Pound the chicken a bit until it is evenly thick. Don't pound so much that it becomes mushy. I find it is better to pound the outside surface, rather than the cut side. Pat dry with a paper towel.
- Set up 3 bowls. To the first bowl, add the flour and some salt and pepper. Add the eggs to the 2nd bowl, and whisk with a fork. To the 3rd bowl, add the dried Italian bread crumbs and the Parmesan and stir together. Take one piece of chicken and coat in the flour, shaking off the excess. Dip into the egg and let the excess drip off. Place into the bread crumb mixture and press the crumbs onto the chicken until you have an even coating. Place onto a plate. Repeat with remaining chicken, placing onto plate without over-lapping. Place plate, uncovered, into the refrigerator and chill for 1 hour.
- Preheat oven to 400F. and line a baking sheet with aluminum foil. Set aside. Heat marinara sauce in a small saucepan and keep warm.
- When chicken has chilled, add enough oil in a large skillet to come up about half the height of the chicken (1/2-3/4-inch-ish). Heat over medium-high heat. Add a small piece of breading to the oil to test. It should sizzle. Add chicken to the skillet and cook, turning several times, until evenly golden. Remove to a cooling rack to rest for a few minutes. (*Can be done ahead to this point, then covered loosely and refrigerated. Re-heat/re-crisp later in a 350F oven for 10-15 minutes or until warmed through. Add toppings, increase oven temperature to 425F, add toppings and finish.)
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