Chipotle Grilled Chicken Avocado Sandwich (Printable version)
Smoky chipotle chicken grilled and layered with creamy avocado, crisp veggies, and zesty lime mayo on toasted rolls.
# What you need:
→ Chipotle Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons chipotle peppers in adobo sauce, chopped
04 - 1 tablespoon fresh lime juice
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
→ Sandwich Assembly
10 - 4 sandwich rolls or ciabatta buns, split
11 - 1 large ripe avocado, sliced
12 - 4 romaine lettuce leaves
13 - 1 ripe tomato, sliced
14 - 1 small red onion, thinly sliced
15 - 4 tablespoons mayonnaise
16 - 1 teaspoon fresh lime juice
17 - Pinch of kosher salt
18 - 1 tablespoon fresh cilantro, chopped (optional)
# How To:
01 - In a mixing bowl, whisk together the olive oil, chopped chipotle peppers in adobo sauce, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper until well combined.
02 - Place the chicken breasts in the marinade, turning to coat evenly on all sides. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 6 to 7 minutes per side, until the internal temperature reaches 165°F and distinct char marks appear. Transfer to a plate and rest for 5 minutes before slicing against the grain.
04 - While the chicken rests, place the split sandwich rolls cut-side down on the grill or in a toaster. Toast until lightly golden and crisp, about 1 to 2 minutes.
05 - In a small bowl, stir together the mayonnaise, lime juice, and a pinch of kosher salt. Fold in the chopped cilantro if using, and set aside.
06 - Spread a generous layer of lime mayo on the bottom half of each toasted roll. Layer with a romaine lettuce leaf, sliced grilled chicken, avocado slices, tomato slices, and thinly sliced red onion. Cap with the top half of each roll and serve immediately with an optional squeeze of fresh lime.
# Expert Advice:
01 -
- The chipotle marinade does double duty, infusing smoky depth into the chicken while keeping it incredibly moist.
- Creamy avocado and tangy lime mayo balance the heat so perfectly that even cautious eaters come back for seconds.
02 -
- Undercooked chipotle chicken looks done on the outside before it is actually safe inside, so always verify with a thermometer.
- Assembling the sandwich on a cold bun makes the chicken lose its magic, toasting is not optional.
03 -
- Reserve a spoonful of adobo sauce from the can and stir it into the lime mayo for an extra layer of smoky depth.
- Let the chicken come to room temperature for 15 minutes before grilling so it cooks evenly edge to edge.