Spicy Chilled Grilled Chicken Sub Tray Recipe

Pound and Prepare

Trim any fat from the chicken breasts. If breasts are very thick, butterfly or lightly pound them to an even thickness (~1/2 inch) so they cook evenly.

Make Marinade

In a medium bowl whisk together 3 tbs olive oil, lime juice, hot sauce, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper until combined.

Marinate Chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Massage to coat thoroughly, then refrigerate for at least 30 minutes and up to 4 hours.

Preheat Grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Brush grates lightly with 1 tbs olive oil to prevent sticking.

Grill Chicken

Remove chicken from marinade, letting excess drip off. Grill the breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Avoid overcooking. Transfer to a clean tray and let rest 10 minutes.

Chill

After resting, place the grilled chicken in the refrigerator uncovered for at least 30 minutes (or until fully chilled). For best flavor and easier slicing, chill 1–2 hours.

Slice

Once chilled, slice the chicken thinly against the grain into long strips suitable for sandwich filling.

Prepare Veggies

Wash and spin dry the baby greens. Slice tomatoes into 1/4-inch rounds. Peel and thinly slice the red onion into rings. Pat tomato slices dry on paper towel to avoid soggy bread.

Make Chipotle Mayo

In a small bowl combine 1 cup mayonnaise, 2 tsp pureed chipotle in adobo, 2 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust heat or salt as desired. Chill until assembly.

Prepare Baguettes

Slice each multigrain baguette lengthwise. If serving cold, you can toast lightly for 2–3 minutes to add texture then cool to room temperature; otherwise use untoasted. Spread chipotle mayo evenly on both cut sides right before assembling to prevent sogginess.

Assemble Subs

On the bottom half of each baguette, layer baby greens evenly (about 1.5 cups per baguette), then arrange chilled sliced chicken across the length of the bread (use about half the chicken per baguette). Top chicken with 4 slices of pepper jack cheese per baguette, followed by tomato slices and a few red onion rings.

Finish and Portion

Place the top baguette halves on and press gently. Using a serrated knife, cut each baguette into 4 equal subs (approx. 8-inch portions if making two baguettes). Insert toothpicks to secure each sub. If preparing a tray, arrange subs neatly on a platter and optionally garnish with lemon or lime wedges.

Chill Before Serving

If not serving immediately, cover loosely with plastic wrap and chill the assembled subs for 15–30 minutes so flavors meld and sandwich is nicely cold. Serve chilled.