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Grilled Mexican Chicken Sandwiches

Grilled Mexican Chicken Sandwiches


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Ingredients

  • Sliced red onions and/or guacamole, if desired
  • Cooking spray
  • 4 slices pepper Jack cheese
  • 1 can Pillsbury Grands! Homestyle refrigerated original biscuits
  • 4 boneless skinless chicken breasts
  • 1/2 package Old El Paso taco seasoning mix

Directions

Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.

Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.

Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.

Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.


Best Grilled Chicken Sandwich

Sometimes simple is best&mdashbut then again, there are times when you&rsquore looking for something completely over the top. This homemade grilled chicken sandwich is the best of both worlds. At its core, this sandwich is made up of a simple piece of grilled chicken. But add on all the delicious toppings&mdashmelty cheese, coleslaw, bacon, and BBQ sauce&mdashand you&rsquoll have the ultimate chicken sandwich. The best part is that you can customize it however you like. With tender, flavorful chicken, plus your favorite sandwich toppings, this grilled chicken recipe is nearly impossible to mess up.

For this sandwich, we&rsquore using chicken cutlets&mdashthe perfect solution to weeknight cooking. They&rsquore thin enough to cook up quickly on the grill so you can spend less time over the hot flames, and more time enjoying the great outdoors with your family and friends. If you can&rsquot find chicken cutlets, simply cut a boneless, skinless chicken breast in half horizontally and pound it out to make it a bit thinner.

How do you make grilled chicken?

During the summer, burgers tend to get all the attention. But grilled chicken can be just as tasty&mdashespecially when it&rsquos cooked the right way. It&rsquos quick to make, tender, juicy, and full of charred flavor. You can season the chicken with a variety of spices&mdashfrom Cajun to lemon-pepper seasoning&mdashbut we&rsquore keeping it simple with seasoned salt (such as Lawry&rsquos). It&rsquos grilled over medium-high heat until well-marked and no longer pink in the middle.

How do you grill chicken without a grill?

This recipe can easily be adapted for winter months or if you just don&rsquot have a grill. Simply sear the chicken in a grill pan or heavy skillet instead.

How do you layer a chicken sandwich?

There&rsquos no wrong way to make a chicken sandwich! We start with the grilled chicken on toasted buns, then layer it up with a slice of cheese and a drizzle of BBQ sauce. Add a heaping mound of coleslaw, then top it off with crumbles of crispy bacon.

What do you eat with grilled chicken sandwiches?

These grilled chicken sandwiches taste great alongside your favorite picnic sides and BBQ sides. Serve them up with dill pickles, potato chips, and corn on the cob. Add them to a fourth of July menu with other grilled meats or simply make them for an easy weeknight dinner.


Fried Chicken Donut Sandwich

Want to satisfy your salty-sweet cravings all at once? Look no further than this insanely delicious, Southern-inspired fried chicken sandwich that uses split glazed donuts as the "bun." Be sure to bring the sandwich together while the donut and chicken are still piping hot to maximize the melty madness. Everyone will love this fried chicken donut sandwich!


Recipe Summary

  • 2 skinless, boneless chicken breast halves
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 lemon, juiced
  • 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
  • 1 teaspoon ground black pepper
  • 4 sprigs fresh dill, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 8 thick slices French bread
  • 2 tablespoons mayonnaise, or to taste
  • 4 slices tomato
  • 4 lettuce leaves

Preheat grill to medium-high heat.

Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.

Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill let stand for 5 minutes. Cut chicken breasts in half.

Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes remove from pan.

For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.


Ingredients

  • 4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
  • 2 quarts cold water
  • Kosher salt, plus more for seasoning
  • 1/4 cup (55g) sugar (if making a wet brine see note)
  • 1/4 small avocado, diced (about 1/3 cup)
  • 1/2 large jalapeño, roughly chopped (about 2 tablespoons)
  • 1/4 cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
  • 5 tablespoons vegetable oil, divided
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice, from 1 lime
  • Freshly ground black pepper
  • 6 slices thick-cut bacon, halved
  • 4 soft white sesame burger buns, split
  • 3/4 cup mayonnaise
  • 1 cup crushed ruffled potato chips
  • 1 cup shredded iceberg lettuce
  • Four (1/4-inch-thick) slices tomato
  • Type of fire:two-zone indirect
  • Grill heat:medium-high

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We all love this recipe. I have made it so many times i have lost count. The whole family loves this.

This was good. Not hot enough for the husband or me. I would definitely add more spices and skip the mayo. I'll just squeeze lime juice over the chicken next time. Not a mayo fan and it was tooo much. I too used sliced chicken breasts for ease of eating. Loved how the avocado worked with this. I'll definitely make again.

I will probably "butterfly" or slice the chicken next time, as the breasts were a bit too thick for sandwiches.

We make these regularly because they are SO delicious and easy to make! They are a bit messy to eat, but that's part of the fun.

This was DELICIOUS and ESPECIALLY EASY the way I made it. Didn't goof with raw chicken--just oven baked pre-grilled Great Value breast fillets (found in the frozen foods at W/M). Found that I was out of black beans and subbed red kidney beans (only used about 2/3 of what the recipe required). Had some left-over salsa from "Catfish Tacos with Tomato and Avocado Salsa" (from this site), and subbed it for the slices of tomato and avocado. Since this salsa is quite limey, I did not make the mayo-lime mixture. Put a thin layer of mayo on both the top and bottom halves of each bun. Also added some iceberg lettuce on top of the layer of beans on each sandwich--to add crunch. ENJOY. (P.S. Made in this fashion, they were less sloppy to eat than most tacos I've had.)

This was awesome!Highly reccommend!

Sorry folks, I'm not in agreement. Tried it for some friends last night. My one friend liked them alot, her husband wasn't as verbal as his wife, although he said he enjoyed them. My husband hated them, which really surprised me. And I thought they were "ok". Considering the variety of responses, I⟞ suggest making these first, then trying them on guests. Maybe this is one of those "love em or hate em" recipes.

These sandwiches have great flavor and are so simple to make. Good for a weeknight dinner or informal entertaining - just add a simple salad. I followed the recipe to a 'T' except that I grilled the chicken.

My husband and I LOVED these easy sandwiches! Can't wait to try them on my son when he visits from college this weekend. I marinated chicken in lime juice and minced garlic for an hour before sauteing and then sliced before making sandwiches. delicious. Have lots of napkins on hand!

Fabulous sandwiches. Agree with reviewer who sliced cooked chicken breast - as it makes the sandwiches MUCH easier to eat.

Thanks to all the rave reviews or I might have missed out on this yummy recipe. I sliced the cooked breasts to make it easier to eat. I added more cumin and salt to the beans and served it on an onion hamburger bun. Next time I might experiment with some cilantro sprigs as lettuce. Will make this again and again.

Wonderful. but messy!! i grilled the chicken instead of pan-frying and found it just as easy! we used a salsa instead of the mayo and it was still great!

These sandwiches were delicious but VERY MESSY to eat. I would suggest pounding out the chicken to make it thinner which would help on the messyness. I also marinated the chicken in lime juice/cheyenne pepper for several hours. The chicken could use more cheyenne pepper.

This dish was fantastic! I also marinated the chicken with oil and cayenne before grilling (instead of pan frying), which I think provided superior flavor and visual appeal. I also used low-fat mayo, but would recommend using more lime. Absolutely delicious and so easy!

I used and suggest using light sour cream instead of mayo to give it a more authentic feel. Marinated my chicken in Chile hot sauce overnight that provided for that heat I like!! I also diced the tomato and avocado, while adding diced onions, chopped fresh cilantro and limejuice for a great relish topping. The bean mixture could use a little more cumin, but in all this was a great simple recipe that has room to experiment and build.

I didn't think that it could taste better than it smelled while cooking. but it did!

These sandwiches are fun, colorful and tasty. We grilled the chicken breasts on the bbq instead of cooking them on the stove. Also marinated the chicken in an spicy, herb marinade before grilling. When teamed with a lively salad, these sandwiches make a light, delicious summer dinner.


Grilled Chicken Sandwiches

  • Yield: 4 Sandwiches
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Course: Sandwich
  • Cuisine: American
  • Author: Sabrina Snyder

Grilled Chicken Sandwiches are the perfect dish to serve at a Summer BBQ, made with tender, seasoned chicken, crispy bacon, lettuce, and tomato.

Ingredients

  • 2 chicken breasts , boneless and skinless
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground mustard
  • 8 slices thick-cut bacon
  • 8 slices thick sandwich bread
  • 1/2 cup mayonnaise
  • 4 tablespoons whole-grain mustard
  • 2 vine tomatoes , sliced
  • 8 leaves romaine lettuce
  • 1/2 red onion , thinly sliced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Cook bacon in batches in a large skillet on medium-high until chewy and crispy, about 4-5 minutes .

Add chicken to the pan and cook for 5-6 minutes on each side until cooked through to 165 degrees.

Layer with lettuce, chicken, sliced tomatoes, onion, and 2 slices of bacon.

Top with the second slice of toasted bread. Press down gently and serve.

Nutrition Information

Yield: 4 Sandwiches, Amount per serving: 728 calories, Calories: 728g, Carbohydrates: 35g, Protein: 40g, Fat: 47g, Saturated Fat: 17g, Cholesterol: 124mg, Sodium: 1531mg, Potassium: 943mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5470g, Vitamin C: 13g, Calcium: 176g, Iron: 3g

All images and text © for Dinner, then Dessert.

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A one-pot evening meal with minimum fuss and maximum taste.

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When preparing the chicken to grill, place the chicken breasts in a Ziploc bag and pound flat (no too much because you don’t want the chicken to tear). You just want even thickness so it will cook evenly on the grill.If you want to be ambitious with the bacon, feel free to cook it up on the grill (or even wrap the chicken in it). If you are doing it on the grill, I suggest wrapping it in paper towels and zapping the in microwave for just 30-seconds – 1 minute to get some of the grease off. This will prevent excess grease from getting into your grill and causing flames to rise and burn your bacon. Keep an eye on it closely because bacon tends to burn extra quickly on the grill!

Keep that grill hot, because we have so many delicious recipes to keep you cooking outside all summer long!


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