Ingredients
3
chicken thighs
1⁄6 cup
Kikkoman Teriyaki Marinade & Sauce
1⁄6 cup
Kikkoman Teriyaki Baste & Glaze
3
slices cheese (Jack, Cheddar, etc.)
3
sandwich buns
1⁄3
ripe, Fresh California Avocados, seeded, peeled and sliced
Preparation
1.Marinate the chicken thighs in Teriyaki Marinade & Sauce for at least 2 hours. 2.Grill chicken until no longer pink in the center. 3.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.
