Grilled Chicken And Vegetable Sandwiches With Tarragon Mayonnaise Recipes

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LIME-TARRAGON GRILLED CHICKEN



Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

  • Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
  • Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
  • Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES



Chicken and Grilled Vegetable Stacked Sandwiches image

Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1/4 cup mayonnaise or salad dressing
1 clove garlic, finely chopped
1 tablespoon fresh lemon juice
1 small zucchini, cut lengthwise into 4 thin slices
2 portabella mushroom caps (about 6 oz)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 loaf (1-lb size) French bread, cut in half horizontally, then cut crosswise into 4 sections
1/4 lb thinly sliced cooked chicken (from deli)
1 plum (Roma) tomato, thinly sliced
2 oz smoked mozzarella or provolone cheese, thinly sliced
1/4 cup packed fresh basil leaves

Steps:

  • In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
  • Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
  • Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

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