Sandwiches

Grilled Teriyaki Chicken Sandwich

Prep Time: 20 min

Cook Time: 20 min

Difficulty: Beginner

Looking for a sandwich upgrade to shake up your lunch routine? We've got a delicious idea that will have everyone lining up for seconds. These Grilled Teriyaki Chicken Sandwiches bring the flavor with Jody's Asian Persuasion Rub and a burst of pineapple for sweetness!

Instructions

Step 1: Marinate Chicken Breast in 12 ounces of Teriyaki Glaze for 2-4 hours.
Step 2: Combine the Sriracha and Mayonnaise in a small bowl and chill in refrigerator.
Step 3: Preheat recteq to 425°F.
Step 4: Remove chicken breasts from the marinade, drain excess marinade, and season with the Jody’s Asian Persuasion Rub.
Step 5: Place the chicken breast on the recteq and grill 15-20 minutes or until the chicken reaches an internal temperature of 165°F.
Step 6: Place pineapples on grate and grill 10-15 minutes to cook alongside the chicken.
Step 7: Glaze chicken breast with remaining 4 ounces Teriyaki Sauce and cook 2-3 minutes to glaze.
Step 8: Place pineapple on top of glazed chicken breast, top with provolone cheese, and allow cheese to melt. Toast the buns as well.
Step 9: To build the sandwich, spread the Sriracha Mayo on the toast and add the grilled chicken.

Ingredients

Serving Sizes

Sandwich

2 each Boneless, Skinless Chicken Breasts
8 ounces Teriyaki Glaze
2 tablespoon Jody's Asian Persuasion Rub
¹/₂ can(s) Pineapple Rings
2 each Brioche Buns
4 slices Provolone Cheese
¹/₂ tablespoon Sriracha Sauce
1 ¹/₂ tablespoon Mayonnaise

Tools Needed

Small Bowl

Step 1: Marinate Chicken Breast in 12 ounces of Teriyaki Glaze for 2-4 hours.
Step 2: Combine the Sriracha and Mayonnaise in a small bowl and chill in refrigerator.
Step 3: Preheat recteq to 425°F.
Step 4: Remove chicken breasts from the marinade, drain excess marinade, and season with the Jody’s Asian Persuasion Rub.
Step 5: Place the chicken breast on the recteq and grill 15-20 minutes or until the chicken reaches an internal temperature of 165°F.
Step 6: Place pineapples on grate and grill 10-15 minutes to cook alongside the chicken.
Step 7: Glaze chicken breast with remaining 4 ounces Teriyaki Sauce and cook 2-3 minutes to glaze.
Step 8: Place pineapple on top of glazed chicken breast, top with provolone cheese, and allow cheese to melt. Toast the buns as well.
Step 9: To build the sandwich, spread the Sriracha Mayo on the toast and add the grilled chicken.

Chef Pairings

Try serving these Grilled Teriyaki Chicken Sandwiches with our Grilled Potato Salad and a generous serving of fresh fruit for a tasty and colorful table setting.