- 1
- 20 mins
- 20 mins
Ingredients
- 6.000 6 chicken thighs
- 0.500 1/2 cup Kikkoman Teriyaki Marinade & Sauce
- 0.500 1/2 cup Kikkoman Teriyaki Baste & Glaze
- 6.000 6 slices cheese (Jack, Cheddar, etc.)
- 6.000 6 sandwich buns
- 1.000 1 ripe, Fresh California Avocados, seeded, peeled and sliced
Preparation
Step 1
Instructions
Marinate the chicken thighs in Teriyaki Marinade & Sauce for at least 2 hours.
Grill chicken until no longer pink in the center.
Brush Teriyaki Baste & Glaze on each thigh, top with slices of cheese and avocado. Place under the broiler for about 1 minute, until cheese is melted; serve on buns. For preparation all on the grill brush Teriyaki Baste & Glaze on each thigh, top with slices of cheese. Cover grill for about 1 minute or until cheese is melted. Place chicken on bottom half of the sandwich buns, top with avocado slices and bun top; serve.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Suggestion: Serve with a fresh green salad or fruit, or try with Wasabi Avocado Potato Salad.