+ Add All Honey Lime Chipotle Chicken Sandwich Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Honey Lime Chipotle Chicken Sandwich
Rate this Recipe
Serves 4
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 lb. chicken breasts
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon soy sauce
2 teaspoons chipotle chili powder
2 teaspoons liquid smoke
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon kosher salt
1/4 teaspoon pepper
4 slices French bread
1 cup torn arugula, for garnish
Place chicken in a large Ziploc freezer bag and pound thin with meat mallet.
Mix together lime juice, honey, olive oil, white wine vinegar, soy sauce, chipotle chili powder, liquid smoke, cumin, paprika, cayenne, garlic powder, salt and pepper in a medium bowl. Add the marinade to the freezer bag with chicken and place in refrigerator for approximately 6 hours.
Heat up the grill or grill pan to medium heat. Remove chicken from the marinade and place on the warm grill. Discard remaining marinade in the bag.
While chicken is cooking,toast French bread. Also, mix together the Quick Chipotle Crema for topping.
Cook chicken until it reaches internal temperature of 165 degrees. Remove from grill and let stand for a few minutes. Slice the chicken in thin slices.
Spread the bread slices with a thin layer of the topping you choose. Then place a layer of the arugula on the bottom half of the sandwich. Then top with sliced chicken breast.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Place chicken in a large Ziploc freezer bag and pound thin with meat mallet.
Mix together lime juice, honey, olive oil, white wine vinegar, soy sauce, chipotle chili powder, liquid smoke, cumin, paprika, cayenne, garlic powder, salt and pepper in a medium bowl. Add the marinade to the freezer bag with chicken and place in refrigerator for approximately 6 hours.
Heat up the grill or grill pan to medium heat. Remove chicken from the marinade and place on the warm grill. Discard remaining marinade in the bag.
While chicken is cooking,toast French bread. Also, mix together the Quick Chipotle Crema for topping.
Cook chicken until it reaches internal temperature of 165 degrees. Remove from grill and let stand for a few minutes. Slice the chicken in thin slices.
Spread the bread slices with a thin layer of the topping you choose. Then place a layer of the arugula on the bottom half of the sandwich. Then top with sliced chicken breast.
Serve and Enjoy!
Quick Chipotle Crema for Topping
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.