Mesquite Chicken Burgers Recipes

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

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

Steps:

• In a large skillet pour in the jar of pineapples with juices and add chicken breast.
• Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
• Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
• Evenly divide first mushrooms and then ham onto the top each breast.
• Top each breast with a thick slice of Monterey Jack cheese.
• Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).