Red & Green Grilled Chicken Recipe
Grilled Chicken Breast, Swiss Cheese, Sautéed Spinach, Roasted Red Peppers, Chipotle Crema, Sourdough
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Ingredients
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Chicken & Marinade
Roasted Red Peppers
Sautéed Spinach
Chipotle Crema
Bread & Cheese
Method
Chicken & Marinade
- 1
Prep and pound
Pat the 4 chicken breasts dry. If breasts are uneven, place each between plastic wrap and gently pound to an even thickness of about 1/2 inch so they cook evenly.
- 2
Make marinade
In a bowl, whisk together 3 tbs olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1.5 tsp kosher salt, 0.75 tsp black pepper, juice of 1 lime, and 1 tsp honey until combined.
- 3
Marinate chicken
Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20 minutes is sufficient for flavor to penetrate.
- 4
Grill the chicken
Preheat a grill or grill pan over medium-high heat. Oil the grates or pan lightly. Remove chicken from marinade, letting excess drip off. Grill the breasts 5–7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) or juices run clear. Transfer to a plate and let rest 5 minutes.
- 5
Roasted Red Peppers
- 6
Char the peppers
Preheat your broiler to high or heat the grill to high. Place the 3 whole red bell peppers on a rimmed baking sheet (broiler) or directly on the hot grill. Broil or grill, turning every 3–4 minutes, until skins are evenly blackened and blistered on all sides, 10–15 minutes.
- 7
Steam and peel
Transfer the charred peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam — this loosens the skins. Once cooled enough to handle, peel away the skins, remove stems and seeds, and slice the peppers into 1/2-inch wide strips. Toss with 1 tbs olive oil and 0.25 tsp kosher salt.
Sautéed Spinach
- 8
Cook aromatics
Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 tbs minced shallot and 1 minced garlic clove and cook, stirring, until softened and fragrant, about 1–2 minutes — do not brown.
- 9
- 10
Season and finish
Season the spinach with 0.5 tsp kosher salt, 0.25 tsp black pepper, and 1 tsp lemon juice. Toss well, then remove from heat and transfer to a bowl. If the spinach releases a lot of liquid, gently squeeze through a clean towel or use a slotted spoon to drain before assembling sandwiches.
Chipotle Crema
- 11
Combine and adjust
In a small bowl, whisk together 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tbs chopped chipotle in adobo, 1 tbs lime juice, 0.25 tsp kosher salt, and 1 tsp honey until smooth. Taste and adjust heat or acidity by adding a little more chipotle or lime juice as desired. Cover and chill until assembly.
Bread & Cheese / Assembly
- 12
- 13
Assemble sandwiches
On the bottom slice of each sandwich, place a grilled chicken breast with melted Swiss. Top each breast with a generous handful of sautéed spinach, then 3–4 strips of roasted red pepper. Drizzle about 1 tbs (adjust to taste) of the chipotle crema over the vegetables, then cap with the top slice of sourdough.
- 14
Serve
Press gently, slice in half if desired, and serve immediately while warm. Offer extra chipotle crema on the side.
