Marinated Chicken Sandwiches Recipes

MARINATED CHICKEN PITA SANDWICH

Steps:

• Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

MARINATED GRILLED CHICKEN SANDWICHES RECIPE

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!

MARINATED CHICKEN SANDWICHES

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.

GRILLED MARINATED CHICKEN SANDWICH

Steps:

• Place chicken in a shallow dish. Pour salad dressing over chicken; cover and marinate 6 to 8 hours or over night in refrigerator.
• Remove chicken from marinade. Place on grill over hot coals 10 minutes on each side or until done.
• During the last five minutes that chicken is cooking, toast buns by spraying the inside of the bun with butter flavor cooking spray. Place under the broiler rack and broil on high until buns are golden brown, about 3-5 minutes. Keep a close eye on them or they will burn fast!
• Dress buns the way you want them and place chicken on the bun.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

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.