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.