Chicken Bourbon Club Naanwich Recipe
bourbon glazed chicken [grilled or breaded], gouda, spring mix tomatoes on naan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Naanwich Assembly
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine bourbon, brown sugar, soy sauce, garlic powder, onion powder, salt, and black pepper. Mix well. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Chicken
Heat olive oil in a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill or pan-fry for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Naanwich Assembly
- 3
Prepare the Naan
Warm the naan bread in a dry skillet or oven until slightly toasted and pliable.
- 4
Assemble the Naanwich
On one piece of naan, layer sliced grilled chicken, gouda cheese, spring mix, and cherry tomatoes. Top with the second piece of naan.
- 5
Serve
Cut the naanwich in half and serve immediately, enjoying the delicious bourbon chicken with fresh greens and melted gouda.