Best 7 Grilled Chicken Sandwich With Chipotle Lime Mayo Recipes

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Indulge in a tantalizing culinary journey with our grilled chicken sandwich, a symphony of flavors that will leave your taste buds dancing. Picture a succulent chicken breast, marinated in a zesty blend of herbs and spices, grilled to perfection with beautiful char marks, cradled between two toasted buns. A creamy chipotle lime mayo adds a delightful kick, while crisp lettuce, juicy tomatoes, and red onions provide a refreshing crunch. This sandwich is not just a meal; it's an experience that will transport you to a realm of culinary bliss.

But that's not all! This article is a treasure trove of delectable recipes, each one a culinary gem waiting to be discovered. From the tantalizing chipotle lime mayo to the flavorful grilled chicken marinade, every recipe is carefully crafted to elevate your taste buds. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you through the process with easy-to-follow instructions and helpful tips. So, prepare your taste buds for an extraordinary adventure and embark on a culinary journey that will leave you craving for more.

Here are our top 7 tried and tested recipes!

CILANTRO LIME GRILLED CHICKEN SANDWICH



Cilantro Lime Grilled Chicken Sandwich image

A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken breasts
3/4 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
4 slices bacon
Vegetable oil, for oiling the grill grates
Kosher salt and freshly ground black pepper
1/4 cup chipotle mayonnaise (or other spicy mayonnaise)
4 panini rolls, split
1 avocado, sliced
1 tomato, sliced
1 cup loosely packed fresh cilantro leaves
4 small radishes, thinly sliced

Steps:

  • Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
  • Preheat an outdoor grill or grill pan to medium-high heat.
  • Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
  • Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

CHIPOTLE CHICKEN SANDWICH



Chipotle Chicken Sandwich image

This chicken sandwich has a nice kick to it!

Provided by Chris Elmore

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 16

2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
½ teaspoon white sugar
salt and ground black pepper to taste
1 green onion, chopped
1 clove garlic, minced
½ teaspoon dried oregano
⅓ cup light mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
1 ½ tablespoons chopped green onion
1 ½ tablespoons sweet pickle relish
8 slices sourdough bread
4 slices mozzarella cheese
1 cup torn lettuce

Steps:

  • Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
  • Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
  • Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
  • Toast sourdough bread slices.
  • Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE



Chicken Sandwich With Chipotle Mayonnaise image

Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
2 tablespoons cajun seasoning (or adjust to taste) or 2 tablespoons creole seasoning (or adjust to taste)
4 tablespoons butter, divided
1 medium onion, sliced
1 small red bell pepper, sliced
8 hamburger buns or 8 kaiser rolls, toasted is best
1 cup mayonnaise
1/4 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons chipotle peppers, in adobo (pureed)
1 teaspoon honey (optional)
1/2 teaspoon kosher salt

Steps:

  • Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
  • Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
  • To make chipotle mayonnaise, mix all mayonnaise ingredients together.
  • To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3

GRILLED CHICKEN SANDWICH



Grilled Chicken Sandwich image

Provided by Food Network

Time 1h55m

Yield 8 servings

Number Of Ingredients 21

3 to 5 pounds chicken thighs
8 fluid ounces lime juice
3 tablespoons granulated garlic
2 tablespoons oregano
4 tablespoons kosher salt
1 1/2 tablespoons black pepper
1 tablespoon chili powder
12 cups salad oil
1 (7-ounce) can chipotle chiles in adobo sauce
4 cloves garlic
4 teaspoons firmly packed brown sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup prepared all-natural mayonnaise
12 cup sour cream
1 cup prepared all-natural mayonnaise
3 to 4 tablespoons store-bought or homemade pesto
Artisan soft buns
Chipotle Mayonnaise or Pesto Mayonnaise
Grilled chicken thighs
Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)

Steps:

  • For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
  • For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
  • Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
  • For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
  • To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

¼ cup finely chopped fresh cilantro
1 clove garlic, minced
¼ jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 ½ teaspoons salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon sea salt
⅛ teaspoon chipotle chile powder
1 tablespoon fresh lime juice
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon minced garlic
½ cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

Steps:

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

CHIPOTLE-LIME GRILLED CHICKEN



Chipotle-Lime Grilled Chicken image

Provided by Alexis Touchet

Categories     Chicken     Marinate     Quick & Easy     Lime     Hot Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Steps:

  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
  • While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
  • Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
  • Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

CHIPOTLE LIME MAYONNAISE



Chipotle Lime Mayonnaise image

Recipe courtesy of The East Coast Grill and the Back Eddy. The Restaurant owner serves this mayonnaise on a grilled coriander rubbed chicken sandwich.

Provided by DailyInspiration

Categories     Sauces

Time 5m

Yield 1/2 cups

Number Of Ingredients 7

1/2 cup mayonnaise
2 chipotle peppers, minced
1 teaspoon garlic, minced
2 tablespoons fresh lime juice (1 lime)
3 tablespoons fresh cilantro, chopped
kosher salt
fresh ground black pepper

Steps:

  • Combine and mix ingredients in a medium size bowl. Use immediately or cover and refrigerate.

Tips:

  • For the chicken, use boneless, skinless chicken breasts or thighs. If using chicken breasts, pound them to an even thickness before grilling.
  • To make the chipotle lime mayo, simply combine mayonnaise, chipotle peppers in adobo sauce, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
  • For the grilled chicken sandwich, simply grill the chicken breasts or thighs until cooked through. Then, top with chipotle lime mayo, bacon, avocado, and lettuce.
  • Serve the grilled chicken sandwich on a toasted bun with your favorite sides.

Conclusion:

This grilled chicken sandwich with chipotle lime mayo is a delicious and easy-to-make lunch or dinner recipe. The chicken is tender and flavorful, and the chipotle lime mayo adds a nice smoky and tangy flavor. The bacon, avocado, and lettuce add a nice crunch and freshness. Serve this sandwich on a toasted bun with your favorite sides for a complete meal.

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