Recipe

Ingredients (Yield: 24 servings)

24 (6-ounce) chicken breasts
24 ounces Kikkoman Teriyaki Marinade & Sauce

Thai Mayonnaise:
24 ounces mayonnaise
3 tablespoons Kikkoman Thai Style Chili Sauce
6 ounces lemon juice

Cooking spray
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

Instructions

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.

If you like this, try...