Grilled Mojito Chicken Sandwiches |
|
 |
Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 12 |
|
We made these last summer and idiot me didnt post the recipe-I found it yesterday during my big recipe clean. It's originaly from Cooking Light, and it's reeeeally good! Add a second serrano pepper if you like bite . Ingredients:
1/4 cup mayonnaise |
1/2 teaspoon grated lime zest |
3 tablespoons fresh mint, minced |
1 tablespoon lime juice |
1 teaspoon white sugar |
1 serrano pepper, minced with seeds |
1 tablespoon fresh mint, minced |
3 tablespoons lime juice |
3 tablespoons dark rum |
1 teaspoon ground cumin |
1 garlic clove, minced |
4 boneless skinless chicken breasts, pounded thin |
4 slices vidalia onions (1/4 inches thick) or 4 slices walla walla onions (1/4 inches thick) |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
4 crusty french rolls |
1 large tomato, sliced |
8 leaves red leaf lettuce |
Directions:
1. In a small bowl combine the first six ingredients.
2. Whisk well, cover and chill.
3. In a heavy duty freezer bag combine the 1 T. fresh mint, 3 T. lime juice, 3 T. dark rum, 1 t. cumin, and the minced garlic.
4. Seal bag and shake well.
5. Add the pounded chicken breasts.
6. Press out air and seal.
7. Marinate for 1 hour in the fridge.
8. Prepare grill.
9. Remove chicken from bag and discard marinade.
10. Place the onion slices on the grill.
11. Grill for 4 minutes.
12. Place the chicken on grill.
13. Grill for 4 to 5 minutes.
14. Turn chicken and onions.
15. Cook for another 4 to 5 minutes, or until chicken is done-it cooks fast.
16. Remove chicken and onions from grill.
17. Season with salt and pepper.
18. Cut rolls in half and grill for 1-2 minutes-just until toasted and light brown.
19. To assemble-.
20. Spread chilled dressing on bottom halves of toasted rolls.
21. Top each with a chicken breast, then onion, tomato and lettuce.
22. Top with the toasted roll tops.
23. Serve.
|
|