Chipotle Chicken Sandwiches
Marinated, grilled chicken breasts flavored with smoky spice creates a resturant worthy sandwich.
Servings: 6 Servings
Equipment
Ingredients
- 2 pounds thinly cut chicken breasts (Note 1)
Marinade Ingredients:
- ¼ cup avocado oil (Note 2)
- 2 tablespoons fresh lime juice about 2 limes
- 1 teaspoon ground chipotle powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic salt (Note 3)
- ¼ teaspoon kosher salt
For Serving:
- Hamburger Buns gluten free if needed
- Sliced Pepper Jack Cheese (Note 4)
- Chipotle Mayo
- Butter Lettuce
- Sliced Tomato
- Guacamole
Instructions
- In a large gallon sized zip top bag or an airtight container, add avocado oil, lime juice, chipotle powder, smoked paprika, garlic salt and kosher salt. Stir to combine. Using a zip top bag holders, makes this task a breeze.
- Next add the thinly sliced chicken breasts to the marinade ingredients. Gently mix the marinade so that it covers the chicken, evenly.
- Place the bag or container in the refrigerator for at least 30 minutes but no longer than 24 hours.
- Preheat the grill to medium heat. If grilling is not an option, use a grill pan on the stovetop. Place a tablespoon of vegetable oil or avocado oil on a folded paper towel. Using tongs holding the paper towel, grease the grill grates.
- Using tongs, remove the marinated chicken and place on the grill grates. Shake off an excess marinade to help prevent flare ups.
- Grill the chicken for 5-8 minutes or until there is a good sear on one side. Flip and cook again for 4-6 minutes or until the chicken reaches an internal temperature of 165 degrees F is reached.
- Using clean tongs, remove the chicken breasts and place on a baking sheet. Tent with tin foil and allow the chicken to rest for 10 minutes.
- Next lightly butter the hamburger buns and toast until golden brown. Then build the ultimate chipotle chicken sandwich. Add lettuce leaves, grilled chicken breast, chipotle mayo, a slice of pepper jack cheese, tomato slice, a scoop of guacamole and the top bun.
Notes
Note 1: If you cannot find thinly cut chicken breasts, cut regular boneless, skinless chicken breasts the long way to similar thickness.
Note 2: Use any neutral, high heat oil.
Note 3: If following a low FODMAP diet use essence of garlic salt by Smoke and Sanity. All the garlic flavor without actual garlic.
Note 4: Omit cheese for a dairy free chicken sandwich. If concerned about spice swap it for Monterey Jack or Havarti Cheese.
Sauces: Use homemade chipotle mayo and guacamole for the ultimate deliciousness.
Nutrition Information does not include sandwich components.
Nutrition Information
Serving: 1 ServingCalories: 329kcalCarbohydrates: 2gProtein: 46gFat: 15gSugar: 1g
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