Grilled Chicken Breast Recipe
Chili marinated chicken breast, smoked Vermont cheddar, lettuce and tomato served with chipotle mayonnaise on a French roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
Cheese
Produce
Sauce
Bread
Method
Marinade & Chicken
- 1
In a small bowl, whisk together chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper with lime juice and olive oil to create a chili-lime marinade.
- 2
Pat the chicken breasts dry and coat them evenly with the marinade. Cover and refrigerate for 30 minutes to 2 hours for deeper flavor.
- 3
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
- 4
Remove chicken from marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- 5
During the last 2 minutes of cooking, place two slices of smoked Vermont cheddar on each chicken breast to melt.
- 6
Remove from grill and let rest for 5 minutes.
Sauce
- 7
In a small bowl, whisk together mayonnaise and minced chipotle peppers in adobo sauce until smooth to create chipotle mayo.
Bread & Assembly
- 8
- 9
Spread a generous layer of chipotle mayo on both cut sides of the roll.
- 10
Place the grilled chicken with melted cheese on the bottom half, add lettuce and tomato slices, then top with the roll.
- 11
Cut the sandwich in half and serve immediately.
