Prepare and keep chipotle and pesto mayo on hand for this delicious sandwich!
Directions for: Grilled Chicken Sandwich
Ingredients
Chicken3-5 pounds of chicken thighs
8 fl. oz. lime juice
3 Tbsp granulated garlic
2 Tbsp oregano
4 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp chili powder
cup salad oil
Chipotle Mayo1 7 oz can chipotle chiles in adobo sauce
4 garlic cloves
4 tsp firmly packed brown sugar
tsp kosher salt
1 Tbsp freshly squeezed lemon juice
1 cup all natural mayonnaise
cup sour cream
Pesto Mayonnaise1 cup all natural mayonnaise
3-4 tablespoons store bought or homemade pesto
Assembly8 Artisan soft buns
Chipotle Mayonnaise or Pesto Mayonnaise
Grilled chicken thighs
Washed, dried cilantro sprigs
Directions
Chicken1. Marinate chicken thighs for 1 hour in this mixture. Preheat grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through (165 degrees on an instant read thermometer).
Chipotle Mayo1. In a food processor, puree the chilies to a smooth consistency. Set aside 3 tablespoons of the chipotle puree. The chipotle puree can be spicy, so add less than the 3 tablespoons o reduce the heat in the mayonnaise. The remaining puree can be frozen for another use. Clean the bowl of the food processor and add the garlic and brown sugar. Pulse. Scrape down the sides of the work bowl and add the salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store in an airtight container for up to 3 weeks.
Pesto Mayonnaise1. Combine the mayonnaise and pesto. Store in the refrigerator for up to 3 weeks in an airtight container.
Assembly1. Spread the mayo on the cut side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).
See more: Chicken, Lunch, Main, Grill, Summer, Mexican