Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
Ingredients
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons finely grated fresh lime zest
- 1 tablespoon olive oil
- ¼ jalapeño chile pepper, seeded and minced
- 1 ½ teaspoons salt
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chile powder
- 1 pound chicken breast tenderloins or strips
- 1 small sweet onion, finely chopped
- 1 medium tomato, chopped
- 2 tablespoons finely chopped fresh cilantro
- ½ jalapeño chile pepper, seeded and minced
- 1 tablespoon fresh lime juice
- 1 clove garlic, finely chopped
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
- ⅛ teaspoon chipotle chile powder
- 1 sweet onion cut into 1/2-inch slices
- 1 red bell pepper, quartered
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- 16 thick slices French bread
- 2 mangos, peeled, seeded, and sliced
- 8 slices Monterey Jack cheese
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Instructions
- Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
- Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
- Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
- Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
- Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.
Source
Original recipe: View Original