Spicy Boars Head Ichiban Teriyaki Style Chicken Grilled Sandwiches Recipes

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TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

Provided by Bev Weidner

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon fresh lime juice
1 packed tablespoon light brown sugar
1/4 cup plus 2 tablespoons teriyaki marinade
1 large red onion, sliced into four 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 tablespoons unrefined coconut oil
4 slices bacon, cut in half, optional
4 slices provolone, each slice cut in half
1/4 cup mayonnaise
Four 4-inch brioche hamburger buns, split
1/2 avocado, sliced
4 leaves butter lettuce

Steps:

  • Preheat the oven to 250 degrees F.
  • If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
  • Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
  • Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
  • If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
  • Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
  • Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
  • Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
  • Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
  • Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN SALAD



Boar's Head Bold® Ichiban Teriyaki™ Style Chicken Salad image

Mix fresh vegetables and fruit like celery and Mandarin oranges with the savory taste of Bold® Ichiban Teriyaki™ Style Chicken for an effortlessly delicious flavor journey.

Provided by Boar's Head

Categories     Trusted Brands: Recipes and Tips

Time 15m

Yield 2

Number Of Ingredients 8

3 (1/4 inch thick) slices Boar's Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken, cubed
¼ cup celery, diced
¼ cup scallions, diced
½ cup Mandarin oranges, diced
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon brown sugar

Steps:

  • Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  • In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 16.9 g, Cholesterol 30 mg, Fat 1.4 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 0.4 g, Sodium 2259 mg, Sugar 11.9 g

WARM BOAR'S HEAD ICHIBAN TERIYAKIANDTRADE; STYLE CHICKEN AND SWEET POTATO SALAD



Warm Boar's Head Ichiban Teriyakiandtrade; Style Chicken and Sweet Potato Salad image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 medium shallots, quartered, root ends left intact
2 medium sweet potatoes, cut into 1/2-inch chunks (about 1 pound)
5 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/3 cup sliced almonds
2 tablespoons unseasoned rice vinegar
1 tablespoon natural almond butter
1 tablespoon grated fresh ginger
1 tablespoon white miso
1 tablespoon soy sauce
2 teaspoons honey or agave
1 tablespoon toasted sesame oil
2 heads frisee, trimmed and torn into bite-size pieces (about 8 cups)
8 ounces sliced Boar's Head Ichiban Teriyaki¿ Style Chicken, cut into strips
2 scallions, thinly sliced

Steps:

  • Put a baking sheet on the lower rack of the oven and preheat the oven to 400 degrees F.
  • Toss the shallots and sweet potatoes with 1 tablespoon of the grapeseed oil and some salt and pepper in a large bowl. Transfer the vegetables to the hot baking sheet and roast, tossing once about halfway through, until tender, 20 to 22 minutes.
  • Meanwhile, spread the almonds on a small baking sheet and toast until golden, 4 to 5 minutes. Set aside to cool.
  • For the dressing, combine the vinegar, almond butter, ginger, miso, soy sauce and honey in a blender and blend until smooth. With the blender running, slowly pour in the sesame oil and remaining 1/4 cup grapeseed oil through the hole in the blender top to make a smooth, creamy dressing.
  • Toss the cooked sweet potatoes and shallots with half of the dressing while still warm.
  • Put the frisee in a large bowl, drizzle with the remaining dressing and toss. Mound the salad on a serving platter or individual plates. Top with the sweet potatoes and shallots, followed by the Boar's Head Ichiban Teriyaki™ Style Chicken strips. Sprinkle with the scallions and toasted almonds and serve.

TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ground ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
4 hard rolls or croissants
1 cup finely shredded lettuce
8 tomato slices
4 green pepper rings
1/4 cup mayonnaise, optional

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight., Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°. , On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.

Nutrition Facts :

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