GRILLED CHICKEN SANDWICH TOPPINGS RECIPES

Steps:

• In a medium bowl or glass measuring cup, whisk together oil, soy sauce, lime juice, mustard, chili powder, and crushed red pepper flakes. Season with salt and pepper. Place chicken in a large resealable bag and pour marinade over. Refrigerate and let marinate for at least 2 hours.  Meanwhile, make sauce: In a medium bowl, whisk together mayonnaise, honey, mustards, vinegar, and hot sauce. Season with a pinch of kosher salt and few cracks of black ground pepper. Refrigerate until ready to use.  When ready to grill, heat grill over medium-high heat. Add chicken and grill until internal temperature reaches 165°, 6 to 8 minutes per side. Remove from grill and place on a plate to keep warm. Place red onion on grill and cook until lightly charred, about 3 minutes per side. Brush inside of buns with oil and grill until golden, 1 to 2 minutes.  Spread honey mustard on bottom bun and top with a piece of chicken, grilled onions, and lettuce. 

Steps:

• Cook honey, tomato paste, ¼ cup water, mustard, Worcestershire, chili powder, onion powder, garlic powder, and ¾ teaspoon each of the salt and pepper in a small saucepan over medium, stirring often, until mixture comes to a boil. Boil, stirring constantly, 1 minute. Remove from heat, and stir in vinegar. Divide sauce into 2 small bowls; set aside.
• Sprinkle chicken with remaining ¼ teaspoon each salt and pepper. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of about 400°F. Coat top grate with oil, and place on grill. (If using a gas grill, preheat to medium [400°F].) Place chicken on oiled grate. Grill, covered, until grill marks appear, about 3 minutes per side. Using 1 of the bowls of sauce, brush on chicken evenly, a couple tablespoons at a time. Continue to cook, flipping and brushing every minute, until it is cooked through, about 5 more minutes. Discard any remaining sauce used for basting.
• Place tomato slices, pickles, and 1 chicken piece on bottom half of each bun. Brush with sauce from second bowl, and add lettuce. Cover with bun tops.