Description
This Honey Chipotle Chicken Sandwich features tender, spice-coated grilled chicken breast layered with fresh cucumber, red radish, crisp lettuce, and a spicy sriracha mayonnaise on lightly toasted buns. The perfect balance of smoky, sweet, and mildly spicy flavors, this sandwich is ideal for a flavorful and satisfying meal.
Ingredients
Chicken and Marinade
- 1 1/4 to 1 1/2 pounds thin sliced boneless, skinless chicken breasts, or chicken breasts pounded to 1/2 to 3/4 inch thickness
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons honey
- 3 tablespoons olive oil
Sandwich
- 4 large buns, lightly toasted if desired (see note for gluten-free option)
- Fresh cucumber, sliced into coins
- Fresh red radish, sliced into coins
- Bibb or romaine lettuce leaves
- 1 shallot, thinly sliced
- 1/4 cup mayonnaise
- Sriracha sauce to taste
Instructions
- Prepare the marinade and coat chicken: In a large dish or Ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and kosher salt. Add the honey and olive oil, mixing until well combined. Add the chicken breasts and thoroughly coat both sides with the spice mixture. Cover the dish or seal the bag and refrigerate for at least 30 minutes and up to 24 hours to marinate.
- Preheat the grill and cook the chicken: Set up your grill to medium heat. If using charcoal, arrange coals on one side to create indirect heat. Place the chicken breasts on the cooler indirect heat side and cook for about 8 to 10 minutes, flipping around the 5-minute mark or once grill marks appear. Cook until the internal temperature reaches 165°F (74°C). Once done, remove the chicken from the grill and cover with foil to rest for a few minutes.
- Assemble the sandwiches: Lightly toast the buns if desired. Mix the mayonnaise with sriracha sauce to your preferred spice level and spread it generously on both sides of the buns. Layer the bottom buns with slices of radish, cucumber, and shallots, then top with the grilled chicken breasts and a few leaves of Bibb or romaine lettuce. Cover with the top buns and serve warm.
Notes
- For a gluten-free option, use gluten-free buns or bread alternatives.
- You can adjust the spice level by varying the amount of chipotle chili powder and sriracha sauce.
- Allowing the chicken to marinate longer intensifies the flavor but 30 minutes is sufficient if short on time.
- Resting the chicken after grilling keeps it juicy and tender.
- Use migraine-friendly mayonnaise and sriracha if dietary restrictions apply.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
