Friday, August 8, 2008

Chipotle Chicken Sandwich


Despite that dh is getting a little tired of all the chicken we've had lately, he enjoyed these Chipotle Grilled Chicken with Avocado Sandwiches we had last night. I figured he would. After all, we've loved every recipe we've tried from Elise over at Simply Recipes. This one was no exception. The chipotle powder provided a nice touch of flavor. (Though for our tastes, next time I think we'd add a bit more or maybe a touch of cayenne for a bit more zing.) As is, the spice level was fine for the kids but a little too tame for the adults. I loved the cool, creaminess of the avocado and I couldn't stop myself from add some crunchy red onion and a juicy homegrown tomato. All in all, it was a great sandwich and a quick and easy meal for a hot summer evening.


Chipotle Grilled Chicken with Avocado Sandwich
Recipe by Elise at Simply Recipes

3 Tablespoons olive oil
1 Tablespoons lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.

Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.

Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.

Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Serves 4.

2 comments:

Grace said...

you've got two magic words in your recipe title--chipotle and avocado. i'm immediately hooked, and it sounds great!

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