Chipotle Grilled Chicken with Avocado Sandwich

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We were, until recently, a family of non-grillers. While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago. Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns. I loved it, as did my guinea pig recipe testers Molly and David. By the way, I know there are probably some mayo haters out there. I tried it without mayo, and it was too dry. If you don’t like mayo, then mash up the avocados into a guacamole. You need the creaminess of either the avocado or the mayo to balance the spiciness of the chile and the roughness of the grilled bun.

Chipotle Grilled Chicken with Avocado Sandwich Recipe

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  • Yield: Serves 4.

Ingredients

  • 3 Tbps olive oil
  • 1 Tbsp 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

Method

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

2 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.

3 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.

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

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Showing 4 of 37 Comments

  • Ryan Tipton

    Made it last night and it was a hit! Also made some homemade mayo for the first time with grilled onion in it. Wow was it tasty with the chili powder and lime! Thanks for the recipe Elise!

  • Nancy

    Maybe you can try a little of Russian Dresssing and it well give you a great taste instead of mayo.

  • Jennifer Ford

    I brought this to a BBQ last night and it was delicious! I’ll be bookmarking this one for sure…

  • Linda

    I was looking for something a little different from the blackened chicken sandwich I usually make, and this was perfect. I threw in the 1 T of tequila someone suggested and doubled the chipotle so it would be hot enough for us, and the flavors blended well. I forgot to put the cheese on, and my family all agreed we didn’t miss the cheese at all; in fact we thought the cheese would overwhelm the other flavors.

  • Maurice

    For those of you who read this, and are true non-grillers, I’d say get a Forman grill. The boxer made a pretty decent piece of equipment. They have a variety, so choose your options.

    As for the sandwich, I make one that’s pretty similar. I think the only difference is that I use deli meat, but when I get fancy I use spicy chicken. I’m a health nut as well, so keep that in mind. I start but de-skinning the avocado, and heat in the microwave for about 2 min of medium heat. Then i spread it out, this replaces the mayo, and if it is still too dry add some cream cheese or goat cheese, if you like (i avoid mayo at all costs). Add about 2 tablespoon cheese per hand sized avocado, then reheat. If you choose the deli route vs. the chicken add the chile powder to the guac.

    As for the cheese, you can use the jack, but sharp cheddar goes very well with avocado and chicken. As for the bread, choose what you like, toasted or grilled.

    Spread the guac on the bread, one side is fine. Add the chicken or deli slices, place about 5 large leaves of spinach on the sandwich instead of lettuce, it has more vitamins and more flavor, with a little more moisture. Stick your cheese of choice on, with or without a couple slices of tomato and you have a pretty fast healthy sandwich. Also this recipe didn’t use oil, 1 tablespoon of olive oil has about 120 Cal, not all the oil in the recipe is used, but think about it, that’s a lot.

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