Chipotle Marinated Grilled Chicken Sandwiches With Coleslaw

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: 20 mins
• 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.