Chipotle Marinated Grilled Chicken Sandwiches With Coleslaw Food

GRILLED CHIPOTLE CHICKEN RECIPE

Steps:

• Preheat grill to medium-high.
• Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
• Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.
• Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.

CHIPOTLE MARINATED GRILLED CHICKEN

Steps:

• Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

SPICY CHIPOTLE GRILLED CHICKEN

Steps:

• Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
• Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
• *Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.

HONEY CHIPOTLE CHICKEN SANDWICH

Steps:

• In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
• Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
• Prepare the sandwiches. Lightly toast the buns, if you'd like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.

GRILLED CHIPOTLE CHICKEN SANDWICH

Steps:

• Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
• Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
• Grill chicken. When almost done put cheese on top of each breast.
• Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.

CHIPOTLE MARINADE FOR GRILLED CHICKEN

Steps:

• Add all ingredients into the work bowl of a food processor.
• Process until pureed.
• Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
• Grill chicken for 6-8 minutes per side.

CHIPOTLE MARINATED GRILLED CHICKEN SANDWICHES WITH COLESLAW

Steps:

• Clean Chicken:.
• Soak chicken in water and vinegar for a couple of minutes. Rinse well, pat dry and transfer to ziploc bag or large bowl.
• Add all of the ingredients for the marinade in a food processor. Process until thick but not chunky.
• Add marinade to chicken. Cover and refrigerate for at least 2 hours preferably overnight. Remove chicken from refrigerator half hour before cooking.
• 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).
• Place a piece of the grilled chicken on the toasted muffin or roll. Top with a generous amount of coleslaw.
• I served these sandwiches with my seasoned oven fries recipe #505243.