All Recipes

Grilled Teriyaki Chicken Sandwich

45 Mins


For Sandwich:

4 Martin’s Sandwich Potato Rolls

4 Boneless, Skinless Chicken Thighs

1 Cup Teriyaki Sauce, for marinade, plus additional for grilling and topping

Fresh pineapple, cut into rings

Red Onion, cut into ½ inch thick slices

For Avocado Spread:

1 Ripe Avocado

¼ Cup Plain Greek Yogurt

1 Lime, juiced

1 Teaspoon Honey

Kosher Salt, to taste

Black Pepper. To taste

Serves: 4


Step 1

Marinate chicken thighs in teriyaki sauce for at least 2-3 hours.

Step 2

To prepare the avocado spread, add all ingredients to a blender or small food processor and blend until smooth. Cover and refrigerate until ready to assemble sandwiches.

Step 3

Heat grill to medium high heat.

Step 4

Brush pineapple slices and red onion slices with teriyaki sauce and sprinkle with salt and pepper.

Step 5

Place onions and pineapple on the heated grill. Grill for approximately three minutes per side for pineapple and four to six minutes per side for onions.

Step 6

Place marinated chicken thighs on the grill for 6-7 minutes per side, or until fully cooked.

Step 7

Brush Rolls with melted butter and grill facedown for 1-2 minutes or until golden brown.

Step 8

To assemble sandwiches, place chicken thighs on toasted bottom bun, lightly drizzle with teriyaki sauce. Add grilled pineapple ring and grilled onions. Spread a generous amount of the avocado spread onto the top grilled bun and serve!

Recipe adapted from: