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    Ginger Lime Chicken Sandwiches

    Ginger Lime Chicken Sandwiches

    Photo by David G.

    • Prep Time


    • Cook Time


    • Servings



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    • 2

      6 ounces skinless -- boneless chicken breast halves

    • ½

      teaspoon coarse salt

    • ¼

      teaspoon freshly ground black pepper

    • ¼

      cup snipped fresh cilantro

    • 2

      teaspoons finely shredded lime peel

    • 3

      tablespoons lime juice

    • 2

      tablespoons olive oil

    • 2

      tablespoons honey

    • 1 - 2

      tablespoons grated fresh ginger

    • ¼

      cup mayonnaise

    • 2

      cloves garlic -- minced

    • 4

      hamburger buns or kaiser rolls -- split

    • olive oil

    • 4

      lettuce leaves

    • Thinly sliced red onion


    1. Halve chicken breasts horizontally. Sprinkle chicken with coarse salt and freshly ground pepper; place in a self-sealing plastic bag set in a shallow dish. 2. For marinade, in a medium bowl whisk together cilantro, lime peel, lime juice, olive oil, honey, and ginger. Pour over chicken in bag. Seal bag; turn to coat. Marinate in refrigerator for 1 to 4 hours, turning occasionally. 3. Meanwhile, for garlic mayonnaise in a small bowl combine mayonnaise and garlic. Cover and chill. 4. Drain chicken, discarding marinade. For a charcoal or gas grill, grill chicken, over medium heat* for 7 to 8 minutes or until no longer pink (170 degrees F), turning once. Brush cut sides of buns lightly with additional olive oil. Grill, cut side down, for 10 seconds or until lightly toasted. 5. Spread bun tops with garlic mayonnaise, then assemble: Top bun bottoms with lettuce, chicken breast, red onions, if desired, and bun tops.


    More recipes by David G.