Best Grilled Chicken And Vegetable Sandwiches With Tarragon Mayonnaise Recipes

LIME-TARRAGON GRILLED CHICKEN

Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES

Chicken and Grilled Vegetable Stacked Sandwiches image

Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise or salad dressing
1 clove garlic, finely chopped
1 tablespoon fresh lemon juice
1 small zucchini, cut lengthwise into 4 thin slices
2 portabella mushroom caps (about 6 oz)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 loaf (1-lb size) French bread, cut in half horizontally, then cut crosswise into 4 sections
1/4 lb thinly sliced cooked chicken (from deli)
1 plum (Roma) tomato, thinly sliced
2 oz smoked mozzarella or provolone cheese, thinly sliced
1/4 cup packed fresh basil leaves

Steps:

In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g