Teriyaki Chicken Sandwiches

In this Palmer home, I am constantly looking for and trying out new recipes. I thouroughly enjoy reading through my many cookbooks, searching for yummy recipes, and I almost always have about 5 new ones marked and ready to try out. There have been some rare dissapointments along the way, some recipes that sound delicious and turn out to be anything but delightful to the taste buds. More often than not though, I have have success. Last night, I had success!! Aaron and I loved this recipe, and it will be added to my recipe box!

Teriyaki Chicken Sandwiches

1/2 C. vegetable oil
1/4 C. soy sauce
3 TBLS. honey
2 TBLS. white vinegar
1 tsp. ground ginger
3/4 tsp. garlic powder
4 boneless skinless chicken breast halves
4 rolls or hamburger buns
1 C. shredded lettuce
4 tomato slices
mayonnaise (optional)

Combine the first six ingredients and whisk together. Reserve 1/4 cup. Pour remaining sauce in a large resealable bag. Add chicken, seal, and marinate for atleast 5 hours. Drain and discard marinade. Broil chicken 4 inches from the heat for 5 minutes on each side, or until juices run clear. On the bottom half of each roll/bun, layer lettuce, tomato and chicken. Drissle with reserved sauce. Spread mayo on top if desired.
NOTE: Chicken may be grilled, covered, over low heat for 10-12 minutes, or until juices run clear.

Rebekah's Notes:
I definately recommend using the grill. I went the broiling route, and when I saw smoke, I had Aaron open the oven to check on them, and there was a huge flame going from all the grease. Next time we will be using our grill! :) We didn't have lettuce on hand, so we just used tomato and mayo. We both really enjoyed this recipe!