MESQUITE CHICKEN SANDWICHES
These flavorful and spicy mesquite chicken sandwiches are a great way to get a quick healthy dinner on the grill.
Provided by Cassie Johnston
Categories Sandwiches
Time 40m
Number Of Ingredients 8
Steps:
- Rub the mesquite grill seasoning evenly over all sides of the chicken breasts. Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat grill to high, and cook chicken breasts on greased grill grates, flipping occasionally, until cooked through, about 10 minutes total. Place two bacon slices onto each chicken breast, and top with a slice of cheese. Close grill lid and let cheese melt, about a minute. Remove from grill.
- Whisk together the mayo, mustard, and Sriracha. Spread evenly on the top of a bun, and the stack chicken breast with tomato and lettuce.
Nutrition Facts : Calories 558 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 157 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 55 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 sandwich, Sodium 1043 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CILANTRO LIME GRILLED CHICKEN SANDWICH
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
- Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.
FOODCHANNEL EDITOR
A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings-it's a feast on a bun! Recipe courtesy of McCormick
Provided by By FoodChannel Editor | July 18, 2011 9:02 am
Time 24m
Yield 8
Number Of Ingredients 10
Steps:
- 1 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. 2 Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. 3 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. 4 TIP: Prepare as directed, using McCormick® Grill Mates Zesty Herb or Baja Citrus Marinade in place of the Mesquite Marinade. 5 Try the sandwich with Swiss cheese and ham instead of American cheese and bacon.
MESQUITE LIME CHICKEN SANDWICH
A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings -- it's a feast on a bun!
Provided by Grill Mates
Categories Sandwiches, Wraps, and Tortillas,
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 327 Calories
CILANTRO-LIME CHICKEN SANDWICHES
You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.
Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges
MESQUITE LIME CHICKEN SANDWICH
Under $2.25 per serving. A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings -- it's a feast on a bun!
Provided by McCormick Kitchens
Categories Chicken Breast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358.6, Fat 9, SaturatedFat 1.5, Cholesterol 75.5, Sodium 455.6, Carbohydrate 36.9, Fiber 2, Sugar 6.4, Protein 31.3
CHICKEN MESQUITE SANDWICH
This sandwich is addictive! My family just loves everything about it. The perfectly juicy, flavorful chicken...the creamy avocado. Bacon ... well I just couldn't resist adding some. I chose two cheeses - queso fresco - creamy and tangy and pepper jack melted yum...and it helps keep all of the other goodness in place. Finally...
Provided by Tammy Brownlow
Categories Sandwiches
Time 2h15m
Number Of Ingredients 21
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.
HONEY LIME MESQUITE CHICKEN
This tantalizing grilled chicken is marinated with sweet, tangy lime and smoky flavors. Serve with grilled vegetables.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 47m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, lime juice, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally. Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through.
Nutrition Facts : Calories 413.4, Fat 27.3, SaturatedFat 6.2, Cholesterol 117.5, Sodium 109.8, Carbohydrate 4.1, Fiber 0.3, Sugar 3.1, Protein 36.5
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