Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
Course: CuisineCuisine: European30 mins
20
minutes1
minute1 hr 50 mins
8
Ingredients
- MARINADE
¼ cup — finely chopped fresh cilantro
1 clove — garlic, minced
¼ — o pepper, seeded and minced
2 tablespoons — finely grated fresh lime zest
1 ½ teaspoons — salt
½ teaspoon — onion powder
¼ teaspoon — ground black pepper
¼ teaspoon — chipotle chile powder
1 tablespoon — olive oil
1 pound — chicken breast tenderloins or strips
- SALSA
1 medium — tomato, chopped
1 small — sweet onion, finely chopped
2 tablespoons — finely chopped fresh cilantro
½ — o pepper, seeded and minced
1 clove — garlic, finely chopped
¼ teaspoon — ground black pepper
¼ teaspoon — sea salt
⅛ teaspoon — chipotle chile powder
1 tablespoon — fresh lime juice
- GRILLED VEGETABLES
1 — sweet onion cut into 1/2-inch slices
1 — red bell pepper, quartered
1 tablespoon — olive oil
¼ teaspoon — salt
½ teaspoon — minced garlic
- LIME MAYONNAISE
½ cup — mayonnaise
2 tablespoons — fresh lime juice
16 thick slices — French bread
2 — peeled, seeded, and sliced
8 slices — Monterey Jack cheese
Directions
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeño, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeño, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together mayonnaise and 2 tablespoons lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove chicken and vegetables from the grill. Slice grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off sandwiches with the remaining slices of bread.
- Return sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Source:
