Pollo Verde Recipe
Grilled Herb Marinated Chicken, Iberico Bacon, Ciabatta, Piquillo, Smashed Avocado, Garlic Aioli
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Ingredients
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Chicken Marinade
Toppings and Assembly
Method
Chicken Preparation
Marinate the Chicken
In a large bowl, combine olive oil, chopped cilantro, lime juice, minced garlic, cumin, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
Assembly
Cook the Bacon
In a skillet over medium heat, cook the Iberico bacon until crispy. Remove and drain on paper towels.
Toast the Ciabatta
Slice the ciabatta in half and toast lightly on the grill or in a toaster until golden brown.
Assemble the Sandwich
On the bottom half of each ciabatta, layer the grilled chicken, crispy Iberico bacon, sliced piquillo peppers, and smashed avocado. Spread garlic aioli on the top half and close the sandwich.