(Yield: 24 servings)
24 (6-ounce) chicken breasts
24 ounces Kikkoman Teriyaki Marinade & Sauce
24 ounces mayonnaise
3 tablespoons Kikkoman Thai Style Chili Sauce
6 ounces lemon juice
24 ounces Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
24 (1-ounce) slices pepper jack cheese
24 honey whole wheat buns
cine-ripened tomato slices, as needed
English cucumber slices, as needed
daikon or alfalfa sprouts, as needed
Marinate chicken breasts in Teriyaki Marinade & Sauce at least 1 hour or up to 24 hours.To make Thai Mayonnaise:
Blend together mayonnaise, chili sauce and lemon juice.
For each serving, to order: Spray 1 chicken breast with non-stick spray and charbroil until done (160 degrees). Generously brush with teriyaki baste & glaze: top with 1 slice cheese and cook about 1 minute more or until cheese melts. Toast 1 bun, place chicken breast on bun and add Thai Mayonnaise, cucumbers, tomatoes and sprouts as desired. Recipe Created by Chef Dave Moonan, Descanso Beach Club, Catalina, CA.
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