When I go out to eat at a casual restaurant, there’s about a 75% chance I’m going to get a chicken sandwich if there is one on the menu. It’s only 75% because sometimes I like to “broaden my horizons”, or whatever you’d like to call it. But the truth is I could get chicken sandwiches every time and never get sick of them.
There is one complaint I have to make about pretty much every chicken sandwich I’ve ever eaten at a restaurant, though, and that is that it is always missing something. That’s not to say it’s not delicious, but every time I get a chicken sandwich, I always wind up thinking, “this would be better if the chicken was marinated/it had a sauce/there was guacamole/it was spicier/it was cheesier,” etc. Then I go home, think about how I should make a chicken sandwich for the blog, and then 20 minutes later I forget.
Usually. But not this time.
This time, I made the ultimate chicken sandwich– loaded up with flavorful, juicy chicken, crisp bacon, melted cheese, spicy chipotle mayo, and cooling guacamole. Drool.
AND I topped it with a cheesy jalapeno. If I am going to make the best chicken sandwich ever, I’m not cutting any corners– not even on the garnishes.
I think some variation of this would also be great in taco/burrito form. If anyone would like to make that happen and then, you know, just send me a little sample, that would be great.
- Cilantro, to top
- Monterey Jack cheese
- 8 strips bacon
For the Chicken:
- ¼ cup tequila
- Juice of 3 limes
- Juice of 1 orange
- ½ tablespoon chili powder
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3–4 boneless, skinless chicken breast halves
For the Guacamole:
- 2 ripe avocados
- 1 small red onion, minced
- 1 clove garlic, minced
- 1 tomato, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Chipotle Mayo:
- ¼ cup chipotle sauce
- ¼ cup mayonnaise
- Combine all of the chicken ingredients in a large container or freezer bag. Marinate in the refrigerator overnight, or for at least an hour.
- While the chicken marinates, make the guacamole and chipotle mayo in 2 separate bowls. Make each by combining all of the ingredients and mixing well. Wrap the bowls and set in the refrigerator until ready to use.
- Preheat the oven to 400 degrees and place the bacon on a baking sheet lined with foil. Cook until crisp, about 20 minutes. Set aside.
- When the chicken is done marinating, preheat the broiler. Place the rack about 5 inches away from the heat source. Spray a broiler pan and place the marinated chicken on top. Feel free to pour some of the leftover marinade over the chicken.
- After the broiler has preheated, place the chicken under the broiler. Cook for about 6 minutes on each side and then check to make sure the chicken is cooked through. Place a piece of Monterey Jack cheese on top of the chicken and place under the broiler for an additional 30 seconds to a minute, or until melted.
- Layer the sandwiches in this order: bun, chipotle mayo, chicken, bacon, guacamole, cilantro, bun. Enjoy.
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