Honey Mustard Chicken Sandwiches


  • 4 boneless skinless chicken thighs
  • 2 tbsp honey
  • ¼ cup Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp white distilled vinegar
  • 1 tsp salt
  • 4 brioche buns
  • 2 vine tomatoes, sliced
  • ¼ red onion, sliced into rings
  • 4 Romaine lettuce leaves
  • 1 avocado, pitted and sliced
  • 4 Havarti cheese slices
  • In a large bowl, whisk together all ingredients for the marinade. Reserve about 3 tbsp for the sandwiches during assembly.
  • Add the chicken thighs and turn to coat. Refrigerate and marinate for 30 minutes, or up to 12 hours.
  • Remove the chicken from the marinade. Air Fry at 400°F / 205°C for 15-18 Minutes, until charred around the edges and golden. Set aside.
  • Top the bottom of each brioche bun with a slice of cheese. Air Fry at 400°F / 205°C for 3 Minutes, or until the cheese has melted.
  • Layer slices of avocado on top of the melted cheese, followed by tomato slices, red onion slices, the honey-mustard chicken, and then lettuce. Spread the reserved honey mustard sauce on the top bun. Squish the sandwich together and take a big bite!
Previous Next