Difficulty: Beginner
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.