Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

This amazing Southwest cilantro lime mango grilled chicken sandwiches recipe

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 555 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 8 slices Monterey Jack cheese
• 2 tablespoons fresh lime juice
• 1 pound chicken breast tenderloins or strips
• 1 clove garlic, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1 medium tomato, chopped
• 2 mangos - peeled, seeded, and sliced
• 2 tablespoons finely grated fresh lime zest
• 1 small sweet onion, finely chopped
• 1 sweet onion cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 16 thick slices French bread
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.5 teaspoons salt
• 0.5 teaspoon onion powder
• 0.5 teaspoon minced garlic
• 0.5 cup mayonnaise
• 0.25 teaspoon sea salt
• 0.25 teaspoon chipotle chile powder
• 0.25 cup finely chopped fresh cilantro
• 0.125 teaspoon chipotle chile powder
• 0.25 jalapeno chile pepper, seeded and minced
• 0.5 jalapeno chile pepper, seeded and minced

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Step 3

Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.

Step 4

Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.

Step 5

Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.

Step 6

Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.

Step 7

Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.

Step 8

Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.