Skip to main content

Honey Citrus Chicken Sandwiches

 Chicken sandwiches with lettuce tomato onion and cheese on a white plate
So happy that the weather is finally starting to turn and I can start grilling more of our meals!  We eat chicken at least a couple of times a week and it can be a challenge to change it up so we don't get bored with it.  One of the best ways I've found to do that is with marinades. 

I saved this recipe for Honey Citrus Grilled Chicken Sandwiches a while back from Taste of Home.  I like that it uses ingredients I always keep on hand.  I will say, I'm not a big fan of bottled citrus juices, instead I buy fresh and juice them myself.  Then I pour the juice into ice cube trays and freeze them solid. It's great because I can just pop them out and thaw them as needed.

For marinades with citrus, you want to be cautious that you don't leave the chicken there for too long, it can start to change its texture.  I let these go about 4 hours.  I prepped all my toppings ahead because the chicken doesn't take long to grill at all.  To add cheese or to not add cheese is totally up to you, both versions are delicious. 

Marinated chicken sandwich with lettuce tomato onion on a white plate

We're at the #BBQWeek mid-way point, can you believe it?  I've pinned so many new things to try, and I hope you have also.   Check out today's recipes by using the links down below the recipe! 

 


Honey Citrus Chicken Sandwiches

Yield: 6
Author:

ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon cayenne pepper (1/8 to 1/4)
  • 6 slices cheese, optional, I used Colby Jack
  • 6 ciabatta rolls, split
  • 6 thin tomato slices
  • 6 red onion slices
  • Shredded lettuce

instructions:

How to cook Honey Citrus Chicken Sandwiches

  1. Flatten chicken breast evenly to 1/2 in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning, and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 4 to 6 hours.
  2. Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion, and lettuce.
Source: https://www.tasteofhome.com/recipes/honey-citrus-chicken-sandwiches/
Created using The Recipes Generator






Comments

  1. I love honey and citrus together. Definitely putting these on the summer menu.

    ReplyDelete
  2. I like marinating my chicken in citrus for a short while before cooking too. Guaranteed tender and juicy.

    ReplyDelete
  3. I think this has just become our Memorial Day sandwich. Yum.

    ReplyDelete
  4. Love the citrus flavors on this chicken!

    ReplyDelete
  5. This is such a sunny flavor profile for summer!

    ReplyDelete
  6. What a delicious sounding way to prepare chicken! Sounds delicious.

    ReplyDelete
  7. These sound so good! So many of my favorite things in one sandwich!

    ReplyDelete
  8. I'll take one! The honey citrus combo sounds s good for a sandwich.

    ReplyDelete
  9. This sandwich looks so good! I would love to enjoy one of these this weekend!

    ReplyDelete
  10. This comment has been removed by a blog administrator.

    ReplyDelete
  11. These sandwiches look and sound so flavorful and delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another