Name: Honey Citrus Chicken Sandwiches
Yield: 6
Cuisine: American
Ingredients: 6 boneless skinless chicken breast halves (4 ounces each); 1/4 cup orange juice; 1/4 cup lemon juice; 1/4 cup honey; 2 tablespoons vegetable oil; 1 tablespoon prepared mustard; 1/4 teaspoon poultry seasoning; 1/8 teaspoon cayenne pepper (1/8 to 1/4); 6 slices Monterey Jack or Muenster cheese, optional; 6 kaiser rolls, split; 6 thin tomato slices; 6 red onion slices; Shredded lettuce

Honey Citrus Chicken Sandwiches

So happy that the weather is finally starting to turn and I can start grilling more of our meals! We eat chicken at least a couple of times a week and it can be a challenge to change it up so we don't get bored with it. One of the best ways I've found to do that is with marinades.

Chicken sandwiches with lettuce tomato onion and cheese on a white plate

I saved this recipe for Honey Citrus Grilled Chicken Sandwiches a while back from Taste of Home. I like that it uses ingredients I always keep on hand. I will say, I'm not a big fan of bottled citrus juices, instead I buy fresh and juice them myself. Then I pour the juice into ice cube trays and freeze them solid. It's great because I can just pop them out and thaw them as needed.

Marinated chicken sandwich with lettuce tomato onion on a white plate

For marinades with citrus, you want to be cautious that you don't leave the chicken there for too long, it can start to change its texture. I let these go about 4 hours. I prepped all my toppings ahead because the chicken doesn't take long to grill at all. To add cheese or to not add cheese is totally up to you, both versions are delicious.

We're at the #BBQWeek mid-way point, can you believe it? I've pinned so many new things to try, and I hope you have also. Check out today's recipes by using the links down below the recipe!

Honey Citrus Chicken Sandwiches

Yield: 6

Author: Jolene's Recipe Journal

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon prepared mustard
1/4 teaspoon poultry seasoning
1/8 teaspoon cayenne pepper (1/8 to 1/4)
6 slices Monterey Jack or Muenster cheese, optional
6 kaiser rolls, split
6 thin tomato slices
6 red onion slices
Shredded lettuce

Instructions

Flatten chicken breast evenly to 1/2 in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning, and cayenne pepper.
Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight.
Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear.
If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion, and lettuce.