Chipotle Marinated Grilled Chicken Sandwiches With Coleslaw

Submitted by Joanne

"I love the flavor of Chipotles in adobo sauce. But on their own they are extremely spicy. Combining them with brown sugar, the citrus tones down the heat a little."

 

• Ready In: 20mins
• Ingredients: 12
• Yields: 4 sandwiches

ingredients

• For the marinade

• 1 (7 ounce) can chipotle chiles in adobo
• 1 tablespoon Worcestershire sauce
• 3 tablespoons light brown sugar
• 1 teaspoon salt
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 large garlic cloves, smashed and peeled
• 4 (6 ounce) boneless skinless chicken breasts
• 1⁄4 cup white vinegar (optional)
• water
• 4 toasted English muffins or 4 toasted sandwich buns
• Coleslaw, my Sweet and Tangy Cole Slaw for serving

directions

1. Clean Chicken:

2. Soak chicken in water and vinegar for a couple of minutes. Rinse well, pat dry and transfer to ziploc bag or large bowl.
3. Add all of the ingredients for the marinade in a food processor. Process until thick but not chunky.
4. Add marinade to chicken. Cover and refrigerate for at least 2 hours preferably overnight. Remove chicken from refrigerator half hour before cooking.
5. Preheat a indoor grill pan or outdoor grill to med/high heat. Remove chicken from marinade and grill for 3 minutes per side (turning once).
6. Place a piece of the grilled chicken on the toasted muffin or roll. Top with a generous amount of coleslaw.
7. I served these sandwiches with my seasoned oven fries recipe #505243.