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It's beginning to feel a lot like summer around here and I'm more ready than ever to fire up the BBQ grill outside to cook up some festive summer inspired foods. This spicy Mustard & Jalapeño Grilled Chicken Sandwich is the perfect send off into BBQing season.

Ugh, seriously the poor grill has been stuck under it's cover for far too long by now. It's time to bust that big boy out and dust him off!

The mustard marinade and sauce used on this chicken is fantastic. It's sweet, it's spicy, and it's full of flavor! Plus, it's super easy to toss together in the midst of a chaotic morning or on a lunch break even to leave your chicken marinating while you go about the rest of your day. That's one of my favorite things about mustard, you don't have to do much to it to get something amazing in the end when being used as a marinade or sauce.

I love the New Heinz® Yellow Mustard for this recipe! The taste is bright, zingy, and full of perfectly bold mustard flavor. The new Heinz Yellow Mustard came out in February of this year and is made with 100% natural ingredients, including stone-ground mustard seeds, a secret blend of spices, and vinegar which give the perfect combination of flavor and tang!

When I used the new squeeze bottle for the first time, I couldn't have been more thrilled. No more first squirt of watered down mustard mess! Heinz designed their new bottles top-down, so that now you don't even have to shake the bottle before using it.

Heinz has been making food taste great for almost 150 years. They are now applying their expertise to mustard. The new thicker mustard won't make your bread soggy either, it doesn't sink into the bread, but rather sits on top; making it perfect for sandwiches, hotdogs, and burgers alike. So, try it today with America's Favorite Ketchup®!

Mustard & Jalapeño Grilled Chicken Sandwiches
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Sandwich • Calories: 238.6 • Fat: 3 g • Carb: 32.4 g • Fiber: 5 g • Protein: 26 g • Sugar: 15.8 g • Sodium: 947.4 mg

Ingredients:
Mustard Marinade & Sauce:
1/2 C. Heinz Yellow Mustard
1/4 C. Brown Sugar
1/4 C. Natural Sweetener (Truvia, Stevia, Etc.)
1/4 C. Pickled Jalapeno Juice
1 Tbsp. Low Sodium Worcestershire
1 1/2 Tsp. Hot Sauce
Salt & Pepper to Taste

1 Lb. Boneless Skinless Chicken Breasts
4 Whole Wheat Buns

Optional Suggested Toppings:
Dry Slaw, Sliced Red Onion, Mustard, and Pickled Jalapeño Slices.

Directions:

Combine the ingredients for the sauce into a small pot and heat over medium heat just until the sugar has dissolved.

Remove the sauce from the heat and allow to cool slightly.

I got all the ingredients I needed for this sauce at my local Walmart, but the Heinz Yellow Mustard is available at other major retailers nationwide and comes in 8, 14, and 20 oz. bottles.

found the new squeeze bottle of Heinz Yellow Mustard with the 'BBQ Sauces' and 'Ketchup & Mustard'; right next to the Heinz Ketchup!

While you're waiting for the sauce to cool, place the chicken between two pieces of parchment paper and pound it out to be about 1/2" thick or so.

You want the chicken pieces to be larger than your sandwich bun.

Transfer half of the marinade into a shallow baking dish or ziplock bag; reserve the remaining half of the sauce into a small airtight dish in the refrigerator for use later.

Place the pounded out chicken into the marinade and set in the fridge for at least 30 minutes, but 2-4 hours is preferred.

Once done marinating, remove the chicken carefully from the marinade, discarding the remaining sauce, and cook via whatever grilling method you prefer; stove top, counter top, or out doors.

Feel free to use any of the reserved sauce to brush over the chicken as it cooks; just be sure not to double-dip or cross-contaminate it with raw chicken!

When the chicken is cooked through, transfer each to a bun and top accordingly.

I topped mine off with a slaw, red onion, mustard, pickled jalapeños, and more of the mustard sauce.

I shared how I like to use Heinz Yellow Mustard® in my recipe, and now I want to know how you use it! What's your favorite dish to use mustard with?