Thanks to Evan Andrews for a spicy outdoor treat that's sure to bring a smile to your guests!
Evan's Six-Chili Chicken with Chipotle Mayo on Ciabatta Bread
INGREDIENTS
SERVES: 4
4 boneless, skinless chicken breast halves, pounded until even in thickness
4 ciabatta buns, split in half
4 full lettuce leaves
1 large tomato, sliced thinly
1 red onion, sliced thinly (can be grilled)
Chipotle mayonnaise (recipe follows)
Marinade:
The following chilis are ground or powdered. See note below.
1/2 tsp Chili de Arbol
1/2 tsp Smoked Serrano
1/2 tsp Guajillo
1/2 tsp Chilaca
1/2 tsp Jalapeno
1/2 tsp Chipotle
1 tsp Garlic Powder
1 tsp salt
1 tsp cumin
1/2 cup olive oil
1/2 cup decent white or rose wine
Put chili, spices, oil, and wine in plastic bag and combine. Marinate chicken breast halves in bag in refrigerator 6 to 8 hours, preferably overnight.
Heat grill to medium-high heat, grill chicken breasts until cooked through. Set aside.
Chipotle mayonnaise:
1/2 cup Hellman's olive oil or light mayo
Chipotle powder to taste
pinch salt, pinch garlic
parsley
Mix together, set aside
To Assemble sandwiches:
Lightly grill bread ciabatta bread. Spread Chipotle mayonnaise on one half, cover with lettuce leaf, tomato slices, onion slices. Put grilled chicken breasts on other half.
Keep milk handy -- for the burn!
NOTE: Powdered or flaked chilis can be ordered from http://milagrofoods.com/ or purchased in stores like Fiesta.
