Grilled Tangerine Achiote Chicken Sandwich
| Serves | 4 |
|---|---|
| Ingredients | Chicken |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Latin |
Chef Max Duley
A Flash in the Pan
Napa, Calif.
Give a grilled chicken sandwich a Latin twist with a sweet-hot marinade spiked with achiote paste and chili powder. Smoked gouda cheese and avocado add extra layers of flavor.
Ingredients
1 cup frozen mandarin/tangerine concentrate, thawed
1 cup canola oil
¼ cup sliced red onion
1 garlic clove
¼ cup cilantro leaves
1 tbsp. achiote paste
½ tbsp. chili powder
4 boneless, skinless chicken breasts
4 sandwich rolls
8 slices smoked gouda cheese
1 tomato, sliced
1 avocado, sliced
Arugula or watercress
Steps
1. In blender container, combine first 7 ingredients; puree for marinade.
2. Put chicken in shallow bowl and cover with marinade. Marinate for at least 30 minutes, but not more than 1 hour.
3. Grill chicken for 3-4 minutes on each side or until done.
4. To assemble sandwich, place grilled chicken on bottom of roll; top with 2 slices cheese, tomato, avocado, and greens.
Photo courtesy of The Perfect Puree of Napa Valley