Chicken Teriyaki Sub - Snacks for the Work Week Collaboration
A great recipe for Grill and Smoker.
Ingredients
| 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 |
Directions
GETTING READY
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.
MAKING
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.
SERVING
7. Serve it as it is and enjoy.
Recipe Summary
Nutrition Facts
Serving size
Calories 519Calories from Fat 81
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
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
