This week we are featuring a great way to make your chicken sandwich moist and tasty. It’s all about marinating with a citrus marinade. Karyl from Karyl’s Kulinary Krusade tells us all about how she came to create this delicious recipe so be sure and visit her blog.
You will want to check out all of Karyl’s restaurant reviews as well as her recipes.
We hope you love this marinated chicken sandwich recipe as much as we do. And please visit Bowdabra blog again next week for another yummy recipe!
Season chicken with salt, pepper, onion powder and garlic powder. Add juice(s) and soy sauce. Cover and marinate in the fridge for at least 4 hours, up to overnight. The longer you marinate, the more intense the flavor and the more tender the chicken breast.
Discard marinade. Smear both sides of chicken with roasted garlic. Let chicken rest for 30 minutes.
Add bacon strips to dry skillet. Cook over medium heat, until it reaches desired doneness. Drain on paper towels and cut each strip into two pieces
Heat grill to medium-high heat (or 350 degrees on gas grill). Drizzle pineapple and red onion with avocado oil or canola oil.
Add pineapple over direct heat, and red onion over non-direct heat. Cook on one side until char marks develop, about 4-5 minutes. Flip and cook for another 2-3 minutes. Remove from heat.
Add chicken to grill, over direct heat. Cook for 8 minutes, flip, and cook for another 8 minutes. The cooking time will depend on the thickness of your chicken, but the most important thing is to make sure the chicken cooks all the way through until the internal temperature is 160 degrees.
Lightly butter inside of buns. Place butter side down on indirect heat on the grill and lightly brown, for about 3-4 minutes. Remove from heat. Dress with mayonnaise, mustard, or your choice of condiment.
Prepare sandwiches: lettuce/baby spinach, red onion, chicken breast, bacon, tomato, pineapple
Note: to read Karyl’s disclosure policy click here.