Ingredients:

  • 2 boneless, skinless chicken breasts (or boneless, skinless chicken thighs, pounded to ½ inch thickness), approximately 6 oz (170g) each
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ¼ teaspoon cayenne pepper (1.25ml)
  • Salt and freshly ground black pepper, to taste
  • Juice of ½ lime (approximately 1 tablespoon/15ml)
  • 2 sandwich rolls (brioche, ciabatta, or your favourite sturdy roll), about 4 inches (10cm) in diameter
  • 1 ripe avocado, sliced or mashed
  • 1 small tomato, sliced
  • ½ small red onion, thinly sliced
  • Lettuce leaves (romaine, butter lettuce, or rocket/arugula)
  • 2 slices pepper jack cheese (optional, for extra kick)
  • Spicy mayo or chipotle aioli (store-bought or homemade - see variations)

Instructions:

  1. Combine olive oil, lime juice, and all spices in a bowl. Coat the chicken thoroughly and marinate for at least 15 minutes (up to 2 hours in the fridge, covered, for a more intense flavor).
  2. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing (optional).
  3. Lightly toast the buns on the grill or in a skillet until golden brown and slightly crispy.
  4. Spread spicy mayo or chipotle aioli on the bottom bun. Layer lettuce, grilled chicken, cheese (if using), tomato slices, red onion, and avocado.
  5. Add another dollop of sauce on top of the avocado, and place the top bun on the sandwich. Serve immediately.