Red Bird Grilled Chicken Sandwich Recipe

BREAKFAST FAVORITES

1. 1

   Marinate the chicken

   Pat dry the chicken breasts. In a bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, chili powder, salt, black pepper, and hot sauce. Add the chicken breasts and toss to coat evenly. Let marinate for 20 to 30 minutes at room temperature or in the refrigerator for up to 2 hours.

2. 2

   Make chipotle mayo

   In a small bowl, combine mayonnaise with chipotle peppers in adobo sauce. Mix until smooth and slightly spicy. Set aside to let flavors meld.

3. 3

   Toast buns

   Cut the brioche buns in half and lightly toast the cut sides on the grill or in a hot skillet until golden.

4. 4

   Preheat grill

   Preheat a grill, grill pan, or skillet over medium-high heat until hot and lightly oiled.

5. 5

   Grill the chicken

   Grill the marinated chicken breasts for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste once with any remaining marinade for extra flavor.

6. 6

   Melt cheese on chicken

   During the last 1–2 minutes of grilling, place two slices of pepper jack cheese on top of the chicken so it melts over the heat.

7. 7

   Assemble the sandwich

   Spread chipotle mayo on the toasted buns. Layer lettuce leaves, tomato slices, and the cheese-topped chicken. Top with thin red chili pepper slices for extra heat, then crown with the top bun.

8. 8

   Serve

   Serve immediately while warm. This sandwich pairs nicely with a light fruit side or hash browns.