Chipotle Grilled Chicken with Avocado Sandwich


Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.

Photography Credit: Elise Bauer

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.

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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.

Chipotle Grilled Chicken with Avocado Sandwich

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

  • Yield: Serves 4


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon 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


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

2 Pound chicken breasts to even thickness: 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).

3 Marinate the chicken: Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.

4 Grill the chicken breasts and buns: 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.

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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39 Comments / Reviews

No ImageChipotle Grilled Chicken with Avocado Sandwich

Did you make it? Rate it!

  1. Lisa S.

    ok, this just got added to the rotation. Some nice heat of the Chipotle. Now, I made some changes, had a Chipotle-adobe-tomato sauce in the fridge so used some of that, not the powder. Worked perfectly. So a Chipotle in adobo sauce would probably work here too, just puree it. I didn’t have Monterey Jack cheese, so used a Fiesta cheese blend that had it as 1 of the 3 cheeses. Worked perfectly. And I didn’t slice my avocado, it was too soft and just mashed by cutting. Added a pinch of salt and a splash of lime to slow the oxidation down, but it will be gone by lunch tomorrow.


  2. ARmike

    This tip has really helped me with Avacoado and sandwiches. Mash your slices into a paste, add the mayo if you want, and us it as a spread. I like it chunky. It does’t slide out the sandwich. I always end up with one or two slices in my hand or half way out or on the plate.
    This is much easier.

  3. 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!


  4. Nancy

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

  5. Jennifer Ford

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


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