Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches Recipe
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Southwestern grilled chicken sandwiches. the flavor combination will make this your favorite grilled chicken sandwich a guaranteed success in your next BBQ party.
Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches Recipe
The base of these flavorful grilled chicken sandwiches comes from slow cooking the chicken in a bit of barbecue sauce and mixing in cilantro, lime and mango.
Equipment
Ingredients
- 1 pound chicken breast tenderloins or strips
- 1/4 cup finely chopped fresh cilantro
- 1 clove garlic, minced
- 1/4 jalapeno chile pepper, seeded and minced
- 2 tablespoons finely grated fresh lime zest
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chipotle chile powder
- 1 tablespoon olive oil
For the salsa
- 1 medium tomato, chopped
- 1 small sweet onion, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 1/2 jalapeno chile pepper, seeded and minced
- 1 clove garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/8 teaspoon chipotle chile powder
- 1 tablespoon fresh lime juice
The veggies
- 1 sweet onion cut into 1/2-inch slices
- 1 red bell pepper, quartered
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- 2 mangos – peeled, seeded, and sliced
- 4 slices Monterey Jack cheese
Instructions
- mix all the marinade ingredients and place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine all the ingredients in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat the grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
