Grilled Teriyaki Chicken Sandwiches

Grilled Teriyaki Chicken Sandwiches

David first made these grilled teriyaki chicken sandwiches many moons ago, when we were “courting”. He wanted to make me something special one night for supper. While he was in the grocery store trying to figure out what that was going to be, he saw a bottle of teriyaki marinade, that inspired him to marinate some chicken breasts to grill for sandwiches.

How sweet was he for making me something so special to eat for supper? Those grilled teriyaki chicken sandwiches made a very special memory and we have been making them ever since, except now they are better than they were all those moons ago.

Back then we didn’t do a lot of kitchen experiments. Sometimes we could hardly afford to eat, much less experiment with foods. We made meals that were fast and economical. Unfortunately, that meant eating a lot of processed junk.

Through the years, we became more established. We started cooking more and experimenting with just about everything we made. Little did we know we were becoming major foodies and started clean eating. We began to replicate everything we could to take out the processed junk with all that weird stuff we could hardly pronounce.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

These sandwiches are better today than they were all those years ago because we now make our own teriyaki marinade from scratch. The sandwiches are better for us, with no artificial preservatives and best of all, we can control the amount of sodium, which is always important to watch in your diet.

You’ll love these Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki marinade made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato, and red onions. Simple ingredients and lots of flavor!

Today I’m sharing this special recipe with you. Here’s how we made them:

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Place chicken breasts inside of a zip top bag. In a small bowl, combine Teriyaki Marinade ingredients; whisk until sugar has dissolved. Pour over the chicken breasts; seal bag pressing out most of the air. Massage gently; place the bag inside of a bowl and place in the refrigerator. Marinate overnight or even longer if possible. The longer the chicken stays in the marinade the better the flavor.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Prepare a charcoal grill for indirect heat.

Bone-in chicken requires a slower cooking method to get the inside fully cooked. To do this, start the chicken directly over the hot coals. Move the chicken to the cooler zone when the skin has browned and has begun to crisp; about 10 minutes.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 40 to 45 minutes or until done (165 degrees F).

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

(If you are opting in for the grilled pineapple slices, add them to the grill the last five minutes of cooking the chicken.)

Remove the chicken from the grill and allow it to rest about 5 minutes.

Split buns and lay them inside down on top of the grill over direct heat for about 2 minutes, or until crisp and golden brown.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Pull the breast meat away from the bone. Place the breast meat skin-side up on a cutting board. 

Cut the chicken into fillets: Make sure that the thicker end of the meat faces the knife hand. Holding the meat with the tongs, begin cutting horizontally through the midsection of the chicken breast half. Take caution while cutting, to avoid the hand that is holding the chicken meat down, to prevent injuring your fingers. Steady the knife to cut the fillets evenly and to the same thickness. Check your cutting progress at the halfway point to make sure that you are not cutting too high or too low. You will have 4 equal size fillets for 4 sandwiches.

For thicker meat, simply cut in half, but this makes it hard to hold the sandwich together.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Assemble the sandwich: Start by spreading mayonnaise (optional); add lettuce on top of the bottom bun – This will keep the bun from getting soggy (Read more HERE). Next, add a piece of teriyaki chicken; top with a little more lettuce, tomato and red onion, sandwich with the top bun.

Enjoy with chips or fries.

Grilled Teriyaki Chicken Sandwiches with perfectly grilled chicken breasts marinated in a teriyaki sauce made of soy sauce, fresh ginger, garlic and hints of toasted sesame oil on top of a toasted bun with lettuce, tomato and red onions. | TheMountainKitchen.com

Note: The condiments are only suggestions; feel free to use what you would like.

The grilled chicken starts with this wonderful teriyaki marinade. It’s also a quick and easy way to add flavor in all of your Asian inspired dishes.

I hope you’ll make these Grilled Teriyaki Chicken Sandwiches, but most of all I hope you make special memories in your kitchen with that special someone in your life.

My Signature

I’m sharing this recipe on Fiesta Friday #131. Come on over and join the fun!

Grilled Teriyaki Chicken Sandwiches

Grilled Teriyaki Chicken Sandwiches - perfectly grilled chicken breasts marinated in a teriyaki sauce on a toasted bun with lettuce, tomato and red onions.
Course Main Course
Cuisine American, Japanese
Keyword grilled, sandwiches, teriyaki chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 584kcal

Ingredients

  • 1 bone-in split chicken breast
  • Teriyaki Marinade (recipe to follow)
  • 4 Kaiser Buns

Recommended Toppings

  • mayonnaise
  • lettuce
  • tomato sliced
  • red onion sliced
  • grilled pineapple slices

Teriyaki Marinade

  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • cup brown sugar
  • teaspoon toasted sesame oil
  • 2 cloves minced garlic
  • 1 ½ teaspoons ginger freshly grated

Instructions

  • Place chicken breasts inside of a zip top bag. In a small bowl, combine Teriyaki Marinade ingredients; whisk until sugar has dissolved. Pour over the chicken breasts; seal bag pressing out most of the air. Massage gently; place the bag inside of a bowl and place in the refrigerator. Marinate overnight or even longer if possible. The longer the chicken stays in the marinade the better the flavor.
  • Prepare a charcoal grill for indirect heat.
  • Bone-in chicken requires a slower cooking method to get the inside fully cooked. To do this, start the chicken directly over the hot coals. Move the chicken to the cooler zone when the skin has browned and has begun to crisp; about 10 minutes. Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 40 to 45 minutes or until done (165 degrees F).
    Remove the chicken from the grill and allow it to rest about 5 minutes.
  • Split buns and lay them inside down on top of the grill over direct heat for about 2 minutes, or until crisp and golden brown.
  • Pull the breast meat away from the bone. Place the breast meat skin-side up on a cutting board.
  • Assemble the sandwich starting by spreading mayonnaise (optional); add lettuce on top of the bottom bun. Next, add a piece of teriyaki chicken; top with a little more lettuce, tomato and red onion, sandwich with the top bun.

Notes

If you are opting in for the grilled pineapple slices, add them to the grill the last five minutes of cooking the chicken.

Nutrition

Calories: 584kcal | Carbohydrates: 56g | Protein: 21g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 178mg | Sodium: 1063mg | Potassium: 390mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1205IU | Vitamin C: 33.2mg | Calcium: 76mg | Iron: 1.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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