Sweet, savory and a little spicy. These mini chicken sandwiches hit all the right flavors for summer grilling.
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Chicken
4 (4- to 5-ounce) boneless skinless chicken breasts
1 cup non-alcoholic Margarita mix
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt
Salsa
1 medium (1 cup) mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon orange marmalade
1 to 2 teaspoons finely chopped jalapeño peppers
4 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters
8 slider buns, sliced
STEP 1
Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness; add Margarita mix and cilantro to bag. Tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, refrigerate at least 30 minutes.
STEP 2
Combine all salsa ingredients in bowl until well mixed. Refrigerate until serving time.
STEP 3
Heat gas grill on medium-high or charcoal grill until coals are ash white.
STEP 4
Remove chicken from bag; discard marinade mixture.
STEP 5
Sprinkle chicken with salt; place onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork. Top each chicken piece with 2 quarters cheese during last minute of cooking.
STEP 6
Place chicken pieces onto bottom half of buns. Top each with salsa mixture and top half of bun.
COLLECTION
Throw some chicken on the grill and you are half way to an easy, delicious dinner. Chicken is a crowd-pleaser and goes well with everything from lemon pepper to fruity salsas.