Recipes|Featured Main
Grilled Green Chile Chicken Sandwiches
Difficulty Level: Intermediate
-
Prep Time:10 Minutes
-
Cook Time:PT20M10 Minutes
-
Yield:4 Servings
Ingredients
- ¼ cup vegetable oil
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 ½ pounds thin-sliced chicken breast (or boneless, skinless chicken breasts pounded to 1/2-inch thickness)
- 3 whole green chiles (such as Anaheim, Poblano or Hatch)
- 1 (5 ounces) package goat cheese, room temperature
- 4 rustic sandwich rolls or focaccia, toasted on the grill
- 59.15ml vegetable oil
- 59.15ml dry white wine
- 25.56g lemon juice
- 8.52g lemon zest
- 25.56g honey
- 2 cloves garlic, minced
- 4.26g salt
- 4.26g freshly ground black pepper
- 680.39g thin-sliced chicken breast (or boneless, skinless chicken breasts pounded to 1/2-inch thickness)
- 3 whole green chiles (such as Anaheim, Poblano or Hatch)
- 1 (141.75g) package goat cheese, room temperature
- 4 rustic sandwich rolls or focaccia, toasted on the grill
Charred peppers and creamy goat cheese transform this grilled chicken sandwich into a showstopper. Bite after bite, this dish will leave you wanting more.
Preparation
STEP 1
In a medium bowl, whisk together the oil, wine, lemon juice and zest, honey, garlic, salt and pepper. Transfer to a zip-top bag and add the chicken. Refrigerate for at least one hour, or up to eight.
STEP 2
Heat grill to medium-high. Brush peppers lightly with oil. (To reduce the heat of the peppers, cut off the stem and remove the seeds.) Grill peppers and chicken breasts until peppers are nicely charred and chicken is cooked through. Slice peppers.
STEP 3
Spread goat cheese over both sides of the rolls and top with chicken and peppers. Serve hot.
Options
Requires 1 to 8 hours to marinate.