Grilled Tangerine Achiote Chicken Sandwich

Menu PartSandwich/Wrap
Cuisine TypeLatin
chicken sandwich

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.  


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


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

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