California Chicken Recipe
Chicken breast marinated in achiote & served on toasted sourdough bread with provolone cheese, green chilies, chipotle cream, buttermilk ranch and avocado
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Ingredients
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Marinade
Chicken
Toppings
Method
Marinate Chicken
- 1
Prepare the Marinade
In a bowl, combine the achiote paste, olive oil, lime juice, minced garlic, salt, and black pepper. Mix well until smooth.
- 2
Marinate Chicken
Place the chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook Chicken
- 3
Grill the Chicken
Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
- 4
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Assemble Sandwich
- 5
Toast the Bread
While the chicken is resting, toast the slices of sourdough bread until golden brown.
- 6
Add Cheese and Toppings
On each slice of toasted sourdough, place a slice of provolone cheese, followed by the grilled chicken slices, green chilies, a drizzle of chipotle cream, buttermilk ranch dressing, and sliced avocado.
- 7
Finish and Serve
Top with another slice of toasted sourdough, cut the sandwich in half, and serve immediately.