Grilled Chicken Avocado Melt

With just six simple ingredients you can whip up delicious grilled teriyaki chicken sandwiches topped with Fresh California Avocado.

Cook: 20 min | Yield: 6 servings

Ingredients

• 6 chicken thighs
• 1/2 cup Kikkoman Teriyaki Marinade & Sauce
• 1/2 cup Kikkoman Teriyaki Baste & Glaze
• 6 slices cheese (Jack, Cheddar, etc.)
• 6 sandwich buns
• 1 ripe, fresh California avocado, seeded, peeled and sliced*

Instructions

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.
4. Serve with a fresh green salad or fruit.

Notes

* 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.

For preparaing 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.

Attribution

Recipe and photo used with permission from: California Avocado Board

Recipe courtesy of Kikkoman Sales USA, Inc.