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Mexi- Chicken Sandwich Recipe


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Mexi- Chicken Sandwich

Mexi- Chicken Sandwich recipe

Servings: 2
Total Time: 20 minutes
Recipe by: Rae


2 chicken breast
4 TBSP Mexi-Spice (see below)
1/2 tsp Kosher salt
1/2 avocado
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


1. Make the Mexi-spice: Mix all ingredients thoroughly and store in an airtight container for up to a year

2. Make the sauce: puree all items in a food processor.

3. 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.

4. In the meantime toast your buns and slice you avocado.

5. Once chicken has finished cooking place it on the bun. Spread the sliced avocado over the chicken.

6. Dress the top bun with the spicy mayo, lettuce, tomato, and onion.


I found Jalapeno buns at the store and they were perfect!!!

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