Grilled Mojito Chicken Sandwiches

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READY IN: 1hr 30mins
Recipe by Diana Adcock

We made these last summer and idiot me didnt post the recipe--I found it yesterday during my big recipe clean. It's originaly from Cooking Light, and it's reeeeally good! Add a second serrano pepper if you like "bite".

Ingredients Nutrition


  1. In a small bowl combine the first six ingredients.
  2. Whisk well, cover and chill.
  3. In a heavy duty freezer bag combine the 1 T. fresh mint, 3 T. lime juice, 3 T. dark rum, 1 t. cumin, and the minced garlic.
  4. Seal bag and shake well.
  5. Add the pounded chicken breasts.
  6. Press out air and seal.
  7. Marinate for 1 hour in the fridge.
  8. Prepare grill.
  9. Remove chicken from bag and discard marinade.
  10. Place the onion slices on the grill.
  11. Grill for 4 minutes.
  12. Place the chicken on grill.
  13. Grill for 4 to 5 minutes.
  14. Turn chicken and onions.
  15. Cook for another 4 to 5 minutes, or until chicken is done-it cooks fast.
  16. Remove chicken and onions from grill.
  17. Season with salt and pepper.
  18. Cut rolls in half and grill for 1-2 minutes-just until toasted and light brown.
  19. To assemble-.
  20. Spread chilled dressing on bottom halves of toasted rolls.
  21. Top each with a chicken breast, then onion, tomato and lettuce.
  22. Top with the toasted roll tops.
  23. Serve.

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