Chicken Mesquite Sandwich Recipes

MESQUITE GRILLED CHICKEN SANDWICHES

Steps:

• Trim fat off of chicken breasts. Place each breast in between two pieces of wax paper and pound to 1/2" thickness. Cut each breast into 2-3 smaller pieces (to fit bun size).
• Mix marinade ingredients and pour over chicken breast pieces. Refrigerate 30-45 minutes.
• Grill chicken for about 5 minutes on each side, or until internal temperature reaches 165 degrees.
• Butter buns and place on grill until slightly toasted.
• Spread each bun with mayonnaise (if desired) and top with fixins.

MESQUITE CHICKEN SANDWICHES

Steps:

• Rub the mesquite grill seasoning evenly over all sides of the chicken breasts. Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.
• Preheat grill to high, and cook chicken breasts on greased grill grates, flipping occasionally, until cooked through, about 10 minutes total. Place two bacon slices onto each chicken breast, and top with a slice of cheese. Close grill lid and let cheese melt, about a minute. Remove from grill.
• Whisk together the mayo, mustard, and Sriracha. Spread evenly on the top of a bun, and the stack chicken breast with tomato and lettuce.

MESQUITE LIME CHICKEN SANDWICH

Steps:

• Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.