Best Mesquite Lime Chicken Sandwich Recipes

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.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

FOODCHANNEL EDITOR

Steps:

• 1 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. 2 Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. 3 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. 4 TIP: Prepare as directed, using McCormick® Grill Mates Zesty Herb or Baja Citrus Marinade in place of the Mesquite Marinade. 5 Try the sandwich with Swiss cheese and ham instead of American cheese and bacon.

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.

CHICKEN MESQUITE SANDWICH

Steps:

• 1. Slice chicken breasts in half to create 4 portions. Place chicken in a container, mix and pour ingredients for marinade over chicken, turning to coat chicken evenly. Allow to marinade for 1 hour up to 4 hours.
• 2. Combine all ingredients for pico in a container. Allow flavors to combine in fridge for an hour. Taste for salt and pepper, and season to your taste.
• 3. This is when I bake my bacon. I line a baking sheet with aluminum foil and place the bacon slices on top. I place it in a COLD oven, then turn the heat to 350 degrees. Watch bacon carefully - I usually end up baking for about 8 minutes then I remove and set on top of stove. The bacon will continue to cook on the hot pan. This produces perfect bacon for me - not brittle, not "fatty". This takes a couple of times to get the timing right but once you get this down, you will want to cook your bacon like this all the time.
• 4. Prepare your grill and get your charcoal going. That's what we use, but you can use your grill of choice.
• 5. Place chicken on grill and cook for 5 minutes. Turn chicken over and top with avocado slices, divide queso fresco over the top, then top with bacon, and finally pepper jack. Close grill and allow cheese to melt. I know it doesn't sound like a very long cook time, but your chicken breast is thinner because you sliced it in half - and you want to turn it before it is done to allow for the cheeses to melt. Total cook time will be about 10 minutes. I've also baked the chicken at 350 using this same method and it turns out perfect every time.
• 6. Move off the grill to a baking sheet and place in oven tented with aluminum foil to keep warm.
• 7. Mix sriacha and mayo in a small bowl. Heat pan to medium high heat. Spread inside of rolls with sriacha mayo lightly. Place on pan and grill until golden. Turn and grill tops until just crisp.
• 8. To plate: Place chicken on bottom bun.
• 9. Divide pico over chicken. Drizzle sriacha mayo over pico and top with bun.
• 10. I slice the sandwich in half - just my preference. Dig in! You may want to make additional sriacha mayo - it is really good! I also like it with fries, baked potatoes, and on other sandwiches.