Prep 30 mins
Cook 15 mins
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1⁄2 teaspoon dried chipotle powder (adjust to taste and a little goes a long way)
- 1 lb chicken breast, boneless skinless
- 4 small slice monterey jack cheese
- 4 sets hamburger buns
- 1 avocado, peeled, seeded and sliced
- In a shallow bowl, stir together the olive oil, lime juice and chipotle chile powder.
- Place the chicken breasts between two sheets of wax paper. Use a meat pounder to flatten the breasts to an even thickness of about 1/2 inch. Trim off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces to better fit the buns. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Remove from marinade and lightly season with salt.
- Heat grill on high heat if you are using a gas grill or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
- Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
I'm always looking for new ways to grill chicken in the summer and this is a very quick, easy recipe. I'm not a huge "heat" person, but I do think next time I'll up the chipotle seasoning to 1 tsp for more flavor. I also tried a bit healthier version, using 2% cheese and the Pepperidge Farms Deli Thin buns. This is a great dinner for summer, it's easy to whip up after work and doesn't take long to grill. Thanks!