Maindish - Teriyaki Chicken Sandwiches recipes
Author: Holly Mooney
Soft buns are topped with marinated Teriyaki chicken, slathered with cotitja avocado spread, cocooned in melted pepper Jack cheese and topped with sweet pineapple, tangy red onions, juicy tomatoes, crisp lettuce and drizzled with homemade teriyaki sauce. Get Teriyaki Chicken Sandwiches Recipe from Food Network These Teriyaki Chicken Sandwiches are easy to make at home and restaurant delicious!
Teriyaki Chicken Sandwiches
Get Teriyaki Chicken Sandwiches Recipe from Food Network
Provided by: Bev Weidner
Total time: 105 minutes
Cook time: 35 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 13
Provided by: Bev Weidner
Total time: 105 minutes
Cook time: 35 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 13
Ingredients:
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon fresh lime juice
- 1 packed tablespoon light brown sugar
- 1/4 cup plus 2 tablespoons teriyaki marinade
- 1 large red onion, sliced into four 1/2-inch rounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons unrefined coconut oil
- 4 slices bacon, cut in half, optional
- 4 slices provolone, each slice cut in half
- 1/4 cup mayonnaise
- Four 4-inch brioche hamburger buns, split
- 1/2 avocado, sliced
- 4 leaves butter lettuce
How to cook:
- Preheat the oven to 250 degrees F.
- If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
- Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
- Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
- If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
- Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
- Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
- Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
- Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
- Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.
Teriyaki Chicken Sandwich Recipe
Chicken teriyaki is delicious on rice, but it's also a popular filling for sandwiches in Japan. My
Duration: 8:16
Grilled Teriyaki Chicken Sandwich
When grilling chicken nothing says it like having charcoal flavor all over your grilled chicken
Duration: 5:43
Teriyaki Chicken Sandwiches
These Teriyaki Chicken Sandwiches are easy to make at home and restaurant delicious! Soft buns are topped with marinated Teriyaki chicken, slathered with cotitja avocado spread, cocooned in melted pepper Jack cheese and topped with sweet pineapple, tangy red onions, juicy tomatoes, crisp lettuce and drizzled with homemade teriyaki sauce. You can customize the toppings or create a “sandwich bar” for everyone to make their own “Best” Teriyaki Sandwiches!
Provided by: Jen
Total time: 12 minutes
Cook time: 12 minutes
Yields: 4 servings
Number of ingredients: 16
Provided by: Jen
Total time: 12 minutes
Cook time: 12 minutes
Yields: 4 servings
Number of ingredients: 16
Ingredients:
- 4 chicken breasts
- 4 buns
- 1/2 cup honey
- 1/2 cup reduced sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes ((optional))
- 1 tablespoon cornstarch
- 1 Recipe Cotija Honey Lime Avocado Spread
- 4 pineapple slices
- 4 slices Pepper Jack cheese ((I use spicy hot Pepper Jack))
- lettuce
- Tomatoes
- red onion
How to cook:
- To marinate chicken and pineapple: Pound chicken to about 1/2 inches thick. The chicken breasts should be a little larger than your buns. Whisk all of the marinade/sauce ingredients together except for the cornstarch and add 1/4 cup of the marinade to a large freezer bag and add chicken. To a separate freezer bag, add the remaining marinade along with pineapple. Marinate 4 hours up to overnight.
- GRILL DIRECTIONS: Let chicken sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Discard marinade and grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 155 degrees F.), adding cheese the last couple minutes after flipping. When you flip the chicken, add the pineapple slices, to the grill. Cook 3-4 minutes per side. To toast the buns, place the buns face down on the top rack of your grill, close the lid and buns should be toasted in less than a minute.
- To grill pineapple, grease grill and lightly brush pineapple with a neutral tasting oil. Grill pineapple over direct medium heat for 7-10 minutes total, turning occasionally, until the pineapple is tender with distinct grill marks.
- SKILLET/INDOOR DIRECTIONS: Heat 1 tablespoon olive oil in a non stick over medium high heat. Add chicken and cook 3-4 minutes, or until browned. Flip chicken, cover and reduce heat to medium. Cook 5-7 minutes or until cooked through. To cook pineapple, add slices to heated skillet and cook approximately 2 minutes per side. To toast buns, place them face up on an oven rack and broil for 30 seconds or until golden.
- To make Honey Teriyaki Sauce: Whisk 1 tablespoon cornstarch to reserved marinade/sauce that you removed pineapple from. Add to a small saucepan and bring to a boil. Simmer until thickened, about 30 seconds.
- To assemble, layer chicken covered in cheese, smear with Cotija Honey Lime Avocado Spread, then stack tomatoes, drizzle with Honey Teriyaki Sauce and finish topping red onions and lettuce.
Grilled Pineapple Teriyaki Chicken Sandwich
This grilled pineapple teriyaki chicken sandwich recipe makes a great lunch or dinner, right off the grill. Perfect for those hot summer days.
Provided by: Shelly
Total time: 30 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: Shelly
Total time: 30 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 4 Bun Sized Chicken Breasts
- 4 Fresh Pineapple Slices or Canned Slices
- Teriyaki Sauce (homemade or thick store-bought)
- 4 Hamburger Buns
- Tomato Slices
- Lettuce
- Mayonnaise
How to cook:
- Season the chicken breasts with salt and pepper. Then grill or cook in a skillet until brown on each side, about 5-8 minutes per side. I like to use thinner chicken breasts so they cook all the way through as they brown.
- Once the chicken breast are browned on both sides and almost done cooking brush with teriyaki sauce on one side then flip and brush the remaining side with teriyaki sauce. Or if you are using teriyaki chicken packages from the freezer, just thaw the chicken and grill.
- Be sure to keep the teriyaki sauce you are brushing the chicken with separate from the sauce to put on the finished sandwiches, just to be safe. Just spoon some of the sauce into a bowl and use that to baste the chicken while grilling and keep the rest separate for spooning on the cooked chicken.
- If you have room in your skillet add the pineapple slices while the chicken is finishing up cooking. If you are grilling the chicken add the pineapple to the grill in the last 5 minutes of cooking to brown the pineapple on both sides.
- Once the chicken is done cooking and the pineapple slices are browned remove from skillet or grill. Let the chicken rest a few minutes.
- Assemble the sandwiches, I like to add mayo to the bun than a slice of lettuce, a slice of tomato, a slice of pineapple and the chicken breast. I also add a spoonful of the teriyaki sauce to the chicken too.
Teriyaki Chicken Sandwiches
After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.
Provided by: Taste of Home
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 12
Provided by: Taste of Home
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
- 1/2 cup canola oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 teaspoon ground ginger
- 3/4 teaspoon garlic powder
- 4 boneless skinless chicken breast halves (about 1-1/2 pounds)
- 4 hard rolls or croissants
- 1 cup finely shredded lettuce
- 8 tomato slices
- 4 green pepper rings
- 1/4 cup mayonnaise, optional
Nutrition:
- In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight.
- Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°.
- On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.
