| | Directions | 1. Mix liquid from pickles, oil and mustard in small bowl. Reserve 1/4 cup of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
2. Meanwhile, mix mayonnaise and roasted ginger in small bowl until well blended. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3. Grill chicken over medium-high heat 4 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. Cut rolls in half lengthwise. Spread with mayonnaise mixture. Serve chicken in rolls topped with Asian Refrigerator Pickles.Test Kitchen Tip: Prepare as directed, using McCormick® Gourmet Collection Roasted Ground Ginger in place of the regular Ground Ginger. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 3/4 cup liquid from Asian Refrigerator Pickles |
| - | | 2 tablespoons oil |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 1/2 pounds thinly sliced boneless skinless chicken breasts |
| - | | 1/2 cup mayonnaise |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 6 ciabatta rolls (6-inch long) |
| - | | 2 cups prepared Asian Refrigerator Pickles, drained |
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