Chicken Teriyaki Sub - Snacks for the Work Week Collaboration

0815BBQ's picture

Mar. 25, 2014

A great recipe for Grill and Smoker.


Chicken breast 4
Baguette 4 Small
Lemon juice 1 Tablespoon
Mayonnaise 2 Tablespoon
For marinade
Pineapple juice 1 Cup (16 tbs)
Soya sauce 1/2 Cup (8 tbs)
Teriyaki barbecue sauce 3 Tablespoon
Garlic 1 Clove (5 gm) , crushed
Brown sugar 3 Teaspoon
Ground black pepper 1 Teaspoon
For assembling
Arugula 1/2 Cup (8 tbs)
Thin tomato slices 16
Thin cucumber slices 20
Thin onion slices 20



1. Prepare marinade by combining pineapple juice, soy sauce, teriyaki barbecue sauce, garlic, brown sugar and black pepper. Add the chicken pieces and allow to marinate for 6 to 8 hours.


2. Grill on indirect heat for 20 to 25 min or until the internal meat temperature is about 75 C.

3. While the chicken is grilling, mix mayonnaise with lemon juice and set it aside.

4. Slice the baguette into half, place arugula, arrange onion slices, tomato slices and cucumber slices on the first half of the baguette.

5. Spread mayonnaise and put sliced chicken breast on top.

6. Cover it with the other baguette half.


7. Serve it as it is and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 519Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1406 mg58.58%

Total Carbohydrates 58 g19.3%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet