Grilled Chicken Sandwich with Supreme Leaf Lettuce

Serves: 4
Total Time: 30 min.

INGREDIENTS

CHICKEN AND MARINADE
4 boneless skinless chicken breasts
2 T olive oil
1 t kosher salt
2 garlic cloves, minced
2 t honey
1/2 t smoked paprika
1/2 t ancho chili powder or other chili powder
juice of one lemon

CHIPOTLE MAYO:
1 canned chipotle chili, plus 1 T adobo from the can
1/2 c mayo
juice of one lime

SANDWICH ASSEMBLY
4 sandwich buns
1 head Supreme Leaf Lettuce, separated into leaves
1 large heirloom tomato, sliced
1 large red onion, sliced into 1/2 in thick slabs
*optional equipment: cooking oil spray and sandwich picks

Preparation

Marinate the chicken. Combine the chicken breasts and marinade ingredients in a medium bowl. Mix and toss with your hands until chicken is fully covered. Cover and refrigerate for 2 hours, up to overnight. 

Make the chipotle mayo. Chop the chipotle chili until it becomes a puree, alternating mincing and mashing with your knife. Place in small bowl with lime juice, mayo and adobo, and whisk to combine.

Prepare the grill for grilling at medium high heat. Scrape grates and, if desired, brush or spray with cooking oil. Place chicken breasts and onion slabs on grill and cook for 8 minutes, without disturbing. Flip chicken and onions and cook for about 8 minutes longer, or until chicken is cooked through and a meat thermometer registers 165. Onions are done when they are charred and tender. Remove onions and chicken from grill. Place bun halves on grill face down and cook until charred in spots, 1-2 minutes. 

To assemble sandwiches, first spread sauce over bun halves. Layer 3-4 leaves of Supreme Leaf, then chicken, onion and tomato. Top with bun and use a sandwich pick to hold, if desired.