TEQUILA LIME CHICKEN SANDWICHES WITH GUACAMOLE AND CHIPOTLE MAYO

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.

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TEQUILA LIME CHICKEN SANDWICHES WITH GUACAMOLE AND CHIPOTLE MAYO

Author: Morgan

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

 

INGREDIENTS

• Buns
• 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

DIRECTIONS

1. Combine all of the chicken ingredients in a large container or freezer bag. Marinate in the refrigerator overnight, or for at least an hour.
2. 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.
3. 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.
4. 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.
5. 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.
6. Layer the sandwiches in this order: bun, chipotle mayo, chicken, bacon, guacamole, cilantro, bun. Enjoy.