Tangy Chicken Sandwiches Recipe
Tangy Chicken Sandwiches Recipe photo by Taste of Home

Tangy Chicken Sandwiches Recipe

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“I love grilling chicken because it's a healthier choice,” shares Joe Slate from Port St. Joe, Florida. “I put my 'Joe-style' twist on this sandwich with a spicy-sweet marinade and a homemade blue cheese dressing.”
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 2 servings


  • 1/2 cup Louisiana-style hot sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon taco seasoning
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons shredded Parmesan cheese
  • 1-1/2 teaspoons minced chives
  • 3/4 teaspoon lemon juice
  • 1/4 teaspoon balsamic vinegar
  • 1/8 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 2 onion rolls, split and toasted
  • 2 cooked bacon strips
  • 2 slices Colby cheese (3/4 ounce each)
  • 2 lettuce leaves
  • 2 slices tomato
  • 2 slices red onion

Nutritional Facts

1 sandwich (prepared with reduced-fat butter and fat-free mayonnaise) equals 571 calories, 23 g fat (12 g saturated fat), 123 mg cholesterol, 921 mg sodium, 47 g carbohydrate, 2 g fiber, 45 g protein.


  1. In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.
  2. Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
  3. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade.
  4. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops. Yield: 2 servings.
Originally published as Tangy Chicken Sandwiches in Cooking for 2 Summer 2007, p18

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Reviewed Jul. 16, 2011

"AWESOME flavor!!"

Reviewed Feb. 5, 2009

"The marinade is awesome. The chicken is very flavorful. I skip the homemade dressing and opt for store bought blue cheese or ranch dressing to save time."

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