Grilled Honey Chipotle Chicken & Avo Melts
Prep+ Total Time includes marination time.These Grilled Honey Chipotle Chicken & Avo Melts hit the spot every time. Protein-packed and the most incredible combo of sweet, spicy and savory, you're going to be obsessed.
Servings 4
Ingredients
For the Chicken Marinade:
- 2 small chicken breasts (about 1 pound), butterflied and cut all the way through so there are four thin cutlets
- 3 cloves garlic
- 1/4 cup avocado oil
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons adobo paste from a can of chipotle peppers
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Bacon:
- 8 slices thick-cut, no-sugar-added bacon (I like Applegate)
To Assemble:
- 1 medium red onion, cut into 1/4-inch-thick rings
- Avocado oil
- Kosher salt
- Freshly ground black pepper
- 4 slices goat cheddar cheese
- 8 slices sourdough bread
- 1 clove garlic, peeled
- 2 large avocados, pitted and thinly sliced
- 2 cups thinly shredded romaine lettuce
Instructions
For the Chicken Marinade:
- In a wide-mouth jar, add the garlic, avocado oil, lime juice, red wine vinegar, honey, adobo paste, smoked paprika, onion powder, dried oregano, kosher salt, and black pepper. Blend using an immersion blender until it’s totally smooth.
- Transfer the marinade to a gallon-sized zip-top bag. Add the chicken cutlets, seal the bag, and massage the marinade into the chicken, ensuring it is evenly coated. Transfer to the fridge and marinate for at least 1 hour, preferably 3 hours.
For the Bacon:
- Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
- Remove the crispy bacon from the oven and transfer it to a paper towel-lined plate. Tear each piece of bacon into two pieces and set aside until you’re ready to grill.
To Grill:
- Remove the chicken from the fridge and set it on the counter for about 15 minutes while your grill is preheating. This will help ensure the cutlets cook evenly.
- Preheat the grill to medium-high heat.
- Arrange your items for the grill. Using a pastry brush, coat the onion rounds with avocado oil and a pinch of salt and pepper. You will also need to bring out the cooked bacon pieces, the cheddar cheese, sourdough slices, and the garlic clove.
- Once the grill is hot, remove the chicken from the marinade, allowing the excess to drip off and add directly to the grill. Cook undisturbed for 4 minutes before flipping to the other side. Flip, and cook for another 3-4 minutes, until the chicken has grill marks and is fully cooked through (registering 165 when using a thermometer). This will vary depending on the thickness of the cutlets.
- Add 4 small pieces of bacon to each cutlet and top with the sliced goat cheddar cheese. Turn the heat down to medium, close the lid, and allow the cheese to melt for about 2 minutes before removing the cutlets from the grill and transferring them to a clean plate. Allow to rest.
- Add the onions and cook for 4 minutes per side. Once cooked, transfer to a plate.
- Turn the grill down to medium-low. Brush the sourdough with avocado oil and transfer it to the grill. Toast for about 1 minute per side until the bread is slightly golden but soft in the middle. Remove from the heat and immediately rub the raw garlic into the bread's surface. Turn off the grill.
To Assemble:
- Lay out the 8 pieces of toasted bread. Add half of an avocado on four of the pieces, pressing it into the bread with a fork. Add a cutlet atop the mashed avocado, and top with grilled onions and a handful of thinly shredded romaine. Top with the other slice of bread. Slice each sandwich in half. Serve and enjoy!