I’ve made these chicken breast sandwiches many times, they are flavorful and much lighter than a beef burger. I grill them on the BBQ. I generally serve my wasabi mayo with them.
Prep time: 10 minutes plus 2-4 hours to marinate the chicken breasts
Cooking time: 8-10 minutes
4 – 8 oz boneless, skinless chicken breasts-pounded out with a tenderizer– to about a 1/2 inch thickness
4 tablespoons of soy sauce- China Lily is my favorite, it really does taste different than the other soy
1 tablespoon of fresh lime juice
1 teaspoon freshly grated ginger
1 teaspoon agave syrup or honey- add more if you like a sweeter flavor
1. Mix up the soy sauce, ginger, lime juice and agave syrup in a measuring cup. This will be your marinade for the chicken breasts.
2. Take your tenderized chicken breasts and put them into two large zip lock bags, one placed inside the other, so that there is no chance of leaking. Now add the marinade. Mix up well with the chicken. and seal the bags. Marinate for at least 2 hours and as long as overnight but no longer than that.
3. Heat BBQ to 400 degrees F. Take chicken breasts out of the marinade and place on the hot BBQ. Now grill for 4-5 minutes on each side or until opaque not pink in the middle. You could also just bake them in the oven for about 15 minutes at 400 degrees F.
4. Serve on a toasted bun, perhaps with my wasabi mayo, and any other favorite toppings like lettuce, tomato and onions, but that’s up to you. Even some avocado would be great.