Teriyaki Chicken Sandwich

When it’s really hot outside I like to cook simple meals… and if I can do that without heating up the kitchen, well, that’s even better! Fire up the bbq and you can make the chicken and toast the buns right outside.

I used chicken thighs for our sandwiches because I prefer the dark meat, I think it’s juicier and more flavorful. But if you like the chicken breast, by all means, go for it. The cooking time would just be less (don’t want to dry it out).

We love radishes and they are so delicious this time of year. We’ve been eating a lot of them, and they made the perfect addition to our plates (served with sea salt for dipping).

No recipe was really necessary because it’s so simple, but here you go!

INGREDIENTS
2 Whole Wheat Buns
2 Skinless/boneless Chicken Thighs
2 Pineapple Rings
Lettuce
Teriyaki Sauce
Salt & Pepper, if desired

METHOD
Grill chicken thighs on medium heat until cooked through, about 15 to 20 minutes.
During the last few minutes of cooking brush a little teriyaki sauce on the chicken.
Remove from heat and allow to cool for a few minutes.
Meanwhile, toast or grill your bread.
Place the chicken on the toasted bottom of the bread.
Top with pineapple ring, teriyaki sauce and lettuce.
Enjoy!