Ingredients:

  • 4 medium boneless, skinless Chicken Breasts (approx. 6 oz / 170g each)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup full fat Mayonnaise
  • 1 Tbsp Chipotle Pepper in Adobo Sauce (plus 1 tsp of the adobo sauce)
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Honey or Maple Syrup
  • 1/4 tsp Garlic Powder
  • 4 Brioche Buns or Ciabatta Rolls, split
  • 2 Tbsp Unsalted Butter, melted
  • 4 thin slices Red Onion (Optional)
  • 4 slices Tomato
  • 4 large leaves Lettuce (Romaine or Butter Lettuce)
  • 1 medium Avocado, sliced

Instructions:

  1. Prepare the Chicken: Place the chicken breasts between two sheets of parchment paper. Using a meat pounder, gently pound the thick end of each breast until they are an even thickness (about 3/4 inch or 2 cm).
  2. Mix Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, 1 tsp salt, and pepper.
  3. Marinate: Place the pounded chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the top and refrigerate for a minimum of 30 minutes, and up to 4 hours.
  4. Create the Aioli: In a small bowl, combine the mayonnaise, diced chipotle pepper and adobo sauce, lime juice, honey/maple syrup, and garlic powder.
  5. Mix and Chill: Whisk the aioli thoroughly until smooth and well-combined. Cover and chill until ready to assemble to allow flavors to meld.
  6. Preheat Grill: Preheat your grill to medium-high heat (about 375–400°F / 190–200°C).
  7. Grill Buns: Brush the insides of the buns lightly with melted butter. Place the buns cut-side down on the grill for 1–2 minutes until lightly golden and toasted. Set aside.
  8. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken breasts on the hottest part of the grill.
  9. Cook and Turn: Cook for 4–6 minutes per side, rotating a quarter-turn halfway through for grill marks. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
  10. Rest the Chicken: Transfer the cooked chicken to a cutting board and tent loosely with foil. Allow the chicken to rest for a full 5 minutes before slicing or serving whole.
  11. Spread: Spread a generous layer of the Smoky Chipotle-Lime Aioli on the top and bottom half of each toasted bun.
  12. Layer Base: Place the lettuce leaf on the bottom bun, followed by a slice of tomato.
  13. Add Chicken: Place one rested chicken breast atop the vegetables.
  14. Finish and Serve: Layer 1–2 slices of avocado and a few slices of red onion (if using) onto the chicken. Complete the sandwich with the top bun and serve immediately.