Chipotle Chicken Sandwich Recipe

Pound/Prepare chicken

Pat the chicken breasts dry. If very thick, butterfly or place between plastic wrap and pound to an even 3/4-inch thickness so they cook evenly.

Season chicken

Mix salt, black pepper, smoked paprika, and garlic powder. Rub the olive oil over the chicken breasts, then evenly season both sides with the spice mix.

Preheat grill or skillet

Preheat an indoor grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat. Lightly oil the grate or pan.

Grill chicken

Place chicken on the hot grill or skillet. Cook 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and nicely charred. Remove from heat and let rest 5 minutes.

Toast buns

While the chicken rests, spread softened butter on cut sides of buns. Toast on the grill or skillet, buttered-side down, until golden, about 1–2 minutes.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Add 1 tablespoon fresh lime juice and a pinch of salt; mix to a chunky spread.

Slice tomato and assemble lettuce

Slice tomato into 1/4-inch slices. Rinse and dry lettuce leaves. Prepare cheese slices (if you prefer melted, place on chicken briefly under a broiler or on the grill in the last minute of cooking).

Spread chipotle mayo

If using store-bought chipotle mayo, spread about 1.5 tablespoons on each bottom bun. If making your own, see optional section to prepare then spread.

Assemble sandwich

Place a lettuce leaf on each mayo-spread bottom bun, top with a chicken breast, then a slice of pepper jack cheese, a couple slices of tomato, and a generous spoonful (about 2 tablespoons) of mashed avocado. Cap with the top bun.

Serve

Serve immediately while the chicken is warm. Optionally slice in half and secure with a toothpick.

Combine 1/2 cup mayonnaise, 1 chopped chipotle pepper (from adobo), 1 tsp adobo sauce, 1/2 tbsp lime juice, 1/4 tsp honey, and 1/8 tsp salt in a small bowl or blender. Blend or whisk until smooth. Taste and adjust heat or sweetness. Use 3 tbsp total per sandwich (about 1.5 tbsp per bottom bun). Store leftover in fridge up to 5 days.