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Mexi- Chicken Sandwich
Recipe Keywords:
30-minutes-or-lesssandwichspicyeasychickenmexicanmexi-main_dishesbreast
servings: 2
total time: 20 minutes
recipe by: Rae
Ingredients
- Sandwich:
- 2 chicken breast
- 4 TBSP Mexi-Spice (see below)
- 1/2 tsp Kosher salt
- 1/2 avocado
- lettuce
- tomato, sliced
- onion, sliced
- 2 buns, any kind you like
- Spicy mayo
- Spicy Mayo:
- 1 piquillo pepper or 1/2 cup roasted red pepper
- 2 tsp sriracha sauce
- pinch cayenne pepper
- 3 TBSP mayo
- 1 drop liquid smoke
- Mexi Spice:
- zest of 1 orange, dried and pulverized in spice grinder ( about 3/4 TBSP)
- zest of 1 lemon, dried and pulverized in spice grinder ( about 3/4 tsp)
- zest of 1 lime, dried and pulverized in spice grinder ( about 1/2 tsp)
- 1 TBSP brown sugar
- 1 tsp cayenne pepper
- 1.5 tsp oregano
- 4.5 TBSP cumin
- 1.5 tsp granulated garlic
- 1.5 tsp chili powder
- 1.5 tsp paprika
- 2 tsp Kosher salt
Directions
- Make the Mexi-spice: Mix all ingredients thoroughly and store in an airtight container for up to a year
- Make the sauce: puree all items in a food processor.
- Grill the chicken: Sprinkle each side of each breast with 1 TBSP Mexi-spice and a sprinkle of kosher salt. Grill on one side until half way cooked and flip and grill on the second side until the internal temperature reaches 165 degrees.
- In the meantime toast your buns and slice you avocado.
- Once chicken has finished cooking place it on the bun. Spread the sliced avocado over the chicken.
- Dress the top bun with the spicy mayo, lettuce, tomato, and onion.
