Grilled teriyaki chicken sandwich recipe - Main dishes

Author: Elmer Castillo  

This Grilled Teriyaki Chicken Sandwich is easy to make with tender chicken, sweet pineapple, teriyaki sauce, cheese and fresh veggies. Grilled teriyaki chicken sandwiches: perfectly grilled chicken basted with teriyaki sauce on a toasted bun with lettuce, tomato and red onion.

Grilled Chicken Sandwiches with Teriyaki Sauce

An easy recipe for Grilled Chicken Teriyaki Sandwiches that makes for a great BBQ dinner for summer entertaining!
Provided by: Beth Le Manach
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 12

Ingredients:

• 1 Cup (240 ml) of Water
• 1/3 cup ( 60 g) brown sugar
• 1/2 cup (120 ml) of soy sauce
• 2 teaspoon (10 ml) honey
• 2 garlic cloves
• 2 tablespoon (30 ml) apple cider vinegar
• 1 teaspoon (5 ml) fresh grated ginger
• 2 boneless skinless chicken breasts cut in half
• 4 pineapple rings
• 4 whole wheat honey buns
• Lettuce of choice
• 2 tablespoon (30 ml) honey mustard + ¼ cup mayonnaise

Nutrition:

• Calories: 1015 calories
• Carbohydrate: 165 grams carbohydrates
• Cholesterol: 58 milligrams cholesterol
• Fat: 22 grams fat
• Fiber: 27 grams fiber
• Protein: 51 grams protein
• Saturated Fat: 6 grams saturated fat
• Serving Size: 1 serving
• Sodium: 344 grams sodium
• Sugar: 23 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 15 grams unsaturated fat

How to cook:

1. In a large sauce pan combine all ingredients for the teriyaki sauce and allow to simmer for 10 mins for the flavors to marry. Allow to cool completely otherwise the hot marinade will “cook” your chicken!
2. Pour the marinade in a dish and place chicken breasts on top, making sure chicken is coated on all sides with the marinade. Refrigerate for 1-2 hours or overnight even better!
3. Oil your grill well and then heat to medium high. Grill chicken 6-8 mins on each side until cooked through. You can grill pineapple rings at the same time 3-4 mins each side.
4. To assemble. Combine the mayonnaise and honey mustard to create a honey mustard mayo spread. Dollop spread on bottom and top of grilled buns.
5. Place lettuce on bottom bun, add grilled chicken, top with pineapple, slice sandwiches in half. Et voila! Dinner is served!
6. Serve with a fresh corn salad or potato salad.

Notes: Grill Teriyaki Chicken Sandwich Recipe, Our most trusted Grill Teriyaki Chicken Sandwich recipes. Reviewed by millions of home cooks. Categories; Search; Your Bookmarks; Upload a Recipe; Join Login. …

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grilled teriyaki chicken sandwich recipe chicken sandwiches with teriyaki sauce grilled chicken sandwiches with teriyaki sauce

Grilled Teriyaki Chicken Sandwiches

Grilled teriyaki chicken sandwiches: perfectly grilled chicken basted with teriyaki sauce on a toasted bun with lettuce, tomato and red onion.
Provided by: David & Debbie Spivey
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Japanese
Number of ingredients: 16

Ingredients:

• 2 boneless skinless chicken thighs (or your choice of chicken meat)
• Teriyaki Marinade ((recipe to follow))
• 4 Buns
• mayonnaise
• lettuce (romaine works best)
• tomato (sliced)
• red onion (thinly sliced)
• grilled pineapple slices ((optional))
• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• ⅛ cup sugar
• 2 cloves minced garlic
• 1 ½ teaspoons ginger (freshly grated)
• black pepper (freshly cracked)
• 2 teaspoons water
• 1 teaspoons corn starch

Nutrition:

• Calories: 279 kcal
• Carbohydrate: 41 g
• Protein: 17 g
• Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 875 mg
• Fiber: 1 g
• Sugar: 11 g
• Trans Fat: 1 g
• Serving Size: 1 serving

How to cook:

1. Make the Teriyaki Sauce
2. In a small saucepan whisk together the soy sauce, vinegar, sugar, sesame oil, garlic, and ginger and season with freshly cracked black pepper.
3. In a small measuring cup or bowl, whisk together the cornstarch slurry of water and cornstarch. Whisk it into the saucepan with the other ingredients over medium-high heat. Bring the teriyaki sauce to a rapid boil. Allow the sauce to boil for one minute.Stir the teriyaki sauce with a spoon. Run your finger across the sauce on the back of the spoon. If the line remains visible, the sauce is thick enough; if it doesn't, it needs to cook a little longer. Turn off the heat when the sauce is done.
4. Grill the Chicken Thighs
5. Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone fire for indirect heat. Preheat to 350 degrees F.
6. Place the chicken thighs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the chicken thighs and char the other side for an additional 3 to 5 minutes. You may need to put the lid on the grill and adjust the vents of the grill to maintain temperature and stall out flare ups.
7. When both sides of the thighs are seared, move them over to the cooler (indirect) side of the grill. Baste with warm teriyaki sauce and allow the sauce to caramelize on the chicken. It's important to pay close attention not to let the chicken get too charred and black. Flip the chicken and baste until all of the teriyaki sauce is gone.
8. The chicken thighs are done when the internal temperature of the chicken reads 165 degrees with an instant-read thermometer. Continue to baste with sauce until all of the teriyaki sauce is gone.Remove the chicken from the grill and allow the chicken to rest for at least 5 minutes, while toasting the buns.
9. Assemble the Sandwiches
10. Split buns and lay them cut side down on top of the grill over direct heat for about a minute or until crisp and golden brown. Then make the sandwiches.
11. Assemble each sandwich. Start by spreading mayonnaise (optional); add lettuce on top of the bottom bun. Next, add two to three teriyaki chicken thighs; top with a little more lettuce, tomato, and red onion, and place the bun on top.

Notes: Grilled Hawaiian Chicken Sandwich (20 Minutes!), Add oil and garlic to a medium saucepan. Cook for 1 minute. Add in soy sauce, water, honey, brown sugar and ginger. Bring to a simmer and cook for …

Grilled Teriyaki Chicken Sandwich

This Grilled Teriyaki Chicken Sandwich is easy to make with tender chicken, sweet pineapple, teriyaki sauce, cheese and fresh veggies.
Provided by: Lisa Johnson
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

• 1.25 pound boneless, skinless chicken breasts
• 0.5 cup teriyaki sauce ((plus more for serving))
• 4 pineapple slices (fresh or canned)
• 4 hamburger buns
• 4 slices Swiss or provolone cheese
• lettuce, tomato, and onion slices (for serving)

Nutrition:

• Calories: 445 kcal
• Carbohydrate: 36 g
• Protein: 43 g
• Fat: 12 g
• Saturated Fat: 5 g
• Cholesterol: 110 mg
• Sodium: 2005 mg
• Fiber: 1 g
• Sugar: 16 g
• Serving Size: 1 serving

How to cook:

1. Place chicken breasts between two pieces of plastic wrap and pound until they are an even thickness.
2. Slice any extra large chicken breasts in half. Place the chicken breasts in a large dish and coat with teriyaki sauce. Allow to marinate for one hour.
3. Place the chicken breasts on a heated barbecue grill or grill pan on the stove. Cook for 5 to 6 minutes on each side, or until no longer pink inside.
4. Brush buns with olive oil and toast on the grill. Grill the pineapple slices as well, if desired.
5. Spread Mayonnaise or Garlic Aioli on the bottom bun {optional, but delicious}. Top with chicken breast, slice of cheese and a grilled pineapple slice.
6. Top with lettuce, tomato, and onion rings. Spread additional teriyaki sauce on the top bun and place it on the sandwich.

Notes: Grilled Teriyaki Chicken, Place the chicken thighs on the low heat side of the grill, close the lid, and cook for 5-7 minutes on each side, or until the internal temperature of the …

Grilled Teriyaki Chicken

Nothing beats grilled teriyaki chicken as a classic backyard BBQ dish the whole family will love. This recipe includes a homemade teriyaki marinade and sauce that tastes delicious with a little kiss of char from the grill.
Provided by: Susie Bulloch (heygrillhey.com)
Total time: 275 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 cup brown sugar
• ¾ cup soy sauce
• ½ cup water ((or pineapple juice))
• ½ cup canned pineapple chunks
• 2 cloves garlic (minced)
• 2 Tablespoons rice vinegar
• 1 Tablespoon grated ginger
• 2 teaspoons sesame oil
• 2 Tablespoons corn starch
• 2 Tablespoons cool water

Nutrition:

• Calories: 311 kcal
• Carbohydrate: 42 g
• Protein: 22 g
• Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 107 mg
• Sodium: 113 mg
• Fiber: 1 g
• Sugar: 38 g
• Serving Size: 1 serving

How to cook:

1. Marinate the chicken thighs. Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine. Place all chicken thighs in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
2. Grill the chicken. Preheat your grill to 375 degrees F with 2-zones of heat (high heat and low heat). Remove the chicken thighs from the marinade and set the marinade aside. Place the chicken thighs on the low heat side of the grill, close the lid, and cook for 5-7 minutes on each side, or until the internal temperature of the chicken reads 145 degrees F.
3. Make the teriyaki sauce. While the chicken grills preheat a medium saucepan over medium-high heat. Pour the marinade into the saucepan and bring to a boil. In a small pan, combine the cornstarch and cool water, mixing until there are no chunks of cornstarch left. Pour the cornstarch mixture into the boiling sauce, while whisking. Remove the thickened sauce from the heat and pour about ½ cup of sauce into a separate bowl. Set aside the rest of the sauce for serving with the chicken.
4. Sauce the chicken. Baste each of the chicken thighs with ½ cup of reserved teriyaki sauce. Move the thighs over to the high heat side of the grill and cook, flipping and basting once more, until the sauce has caramelized on the outside of the thighs and the internal temperature reads 170-175 degrees F.
5. Rest and serve. Remove the chicken from the grill to a serving platter and allow it to rest for 10 minutes before slicing and serving with reserved teriyaki sauce.

Notes: Grilled Teriyaki Chicken, In a medium sized bowl add the chicken breasts. Add the prepared teriyaki sauce reserving ¼ cup. Preheat your grill to high heat. Add the chicken to …