Bring home a taste of the Carribean with this barbequed chicken sandwich, topped with mango and avocado.
|1||Package (8 pieces) Maple Leaf® Prime® Naturally Boneless Skinless Chicken Thighs|
|2 tsp||(10 mL) Allspice|
|1||Chipotle in adobo sauce|
|2||Bunches green onion, roughly chopped|
|4||Limes, zested and juiced|
|1/3 cup||(80 mL) Olive oil|
|3 tbsp||(45 mL) Honey|
|Salt and pepper|
|1||Large mango, thickly sliced|
|4||Whole wheat ham buns, split|
|4 tsp||(20 mL) Mayonnaise|
PLACE chicken in a large re-sealable plastic bag.
ADD allspice, chipotle in adobo sauce, green onions, lime juice and zest, olive oil, honey, salt and pepper to the bowl of a food processor. Process the mixture until well combined. Pour over chicken, massage gently and refrigerate for at least 30 minutes and up to 4 hours.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.
GRILL chicken for 5-6 minutes per side or until evenly char grilled and the internal temperature reaches 165°F (74°C). Place mango slices on the grill for 1-2 minutes per side or until slightly softened and grill marks appear. Lightly grill the buns if desired.
ASSEMBLE sandwiches by spreading 1 tsp (5 mL) of mayonnaise over the bottom half of each bun followed by a leaf of lettuce, 2 chicken thighs, grilled mango and avocado. Top with remaining buns and serve immediately.
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