Chipotle Chicken Sandwich
This Chipotle Chicken Sandwich is a smoky, spicy, and flavorful delight, featuring tender grilled chicken marinated in a chipotle sauce, topped with fresh veggies, and served on a toasted bun. Perfect for a quick lunch or a hearty dinner!
Ingredients
For the Chipotle Marinade:
- 2 chipotle peppers in adobo sauce (minced)
- 2 tbsp adobo sauce (from the can)
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
For the Sandwich:
- 2 boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
- 4 brioche or whole-grain buns
- 1 avocado (sliced)
- 1 cup shredded lettuce
- 1 tomato (sliced)
- ¼ red onion (thinly sliced)
- 4 slices pepper jack cheese (optional)
- 2 tbsp mayonnaise (optional)
Instructions
- Prepare the Marinade:In a bowl, combine the minced chipotle peppers, adobo sauce, olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well.Marinate the Chicken:Add the chicken cutlets to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).Cook the Chicken:Heat a grill or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).Assemble the Sandwich:Toast the buns lightly. Spread mayonnaise on the bottom bun (if using). Layer the cooked chicken, avocado slices, shredded lettuce, tomato slices, red onion, and pepper jack cheese (if using). Top with the other half of the bun.Serve:Serve immediately with a side of chips, fries, or a fresh salad.
Notes
- For a spicier sandwich, add an extra chipotle pepper or a dash of hot sauce to the marinade.
- Substitute brioche buns with whole-grain or gluten-free buns for a healthier option.
- Store leftover chicken in an airtight container in the fridge for up to 3 days.