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Marinated Barbecue Chicken Sandwiches with Poblano Pepper Ricotta Spread

20 INGREDIENTS • 7 STEPS • 3HRS

Marinated Barbecue Chicken Sandwiches with Poblano Pepper Ricotta Spread

Recipe

5.0

2 ratings
The perfect chicken sandwich recipe: Marinated Barbecue Chicken Sandwiches with a Poblano Pepper Ricotta Spread.
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The perfect chicken sandwich recipe: Marinated Barbecue Chicken Sandwiches with a Poblano Pepper Ricotta Spread.
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

3HRS

Total Time

$2.14

Cost Per Serving

Ingredients

Servings
4
us / metric
Marinade
Lime
3
Limes, juiced
zest 1 of them
Vegetable Oil
120 mL
Vegetable Oil
Smoked Paprika
1 Tbsp
Smoked Paprika
Salt
2 tsp
Salt
Dried Parsley
2 tsp
Dried Parsley
Dried Oregano
1 tsp
Dried Oregano
Onion Powder
1 tsp
Onion Powder
Ground Cumin
1 tsp
Ground Cumin
Garlic
4 cloves
Garlic, minced
Chicken Breast
2
Large Chicken Breasts
sliced in half to create 4 thin filets
Poblano Ricotta Spread
Whole Milk Ricotta Cheese
250 g
Whole Milk Ricotta Cheese
Poblano Pepper
1
Poblano Pepper
Jalapeño Pepper
1
Jalapeño Pepper
optional
Salt
1 tsp
Salt
Lime
1/2
Lime, juiced
Toppings
Avocado
to taste
Avocados
Tomato
to taste
Tomatoes
Egg
to taste
Eggs, fried
Fresh Cilantro
to taste
Chopped Fresh Cilantro
Brioche
4
Brioche

Nutrition Per Serving

VIEW ALL
Calories
520
Fat
36.5 g
Protein
27.6 g
Carbs
23.9 g
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author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

Cooking Instructions

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step 1
Whisk together the juice from the Limes (3), the zest of one of them, Vegetable Oil (120 mL), Smoked Paprika (1 Tbsp), Salt (2 tsp), Dried Parsley (2 tsp), Dried Oregano (1 tsp), Onion Powder (1 tsp), Ground Cumin (1 tsp), and Garlic (4 cloves) and pour over the Chicken Breasts (2).
step 2
Mix thoroughly ensure the chicken breasts are completely coated. Cover and place in the fridge for at least two hours or overnight.
step 3
Preheat your grill to medium-high.
step 4
Grill the chicken and Poblano Pepper (1) until the chicken is cooked through and the pepper is charred.
step 4 Grill the chicken and Poblano Pepper (1) until the chicken is cooked through and the pepper is charred.
step 5
Peel the charred skin off the roasted poblano pepper and chop.
step 6
Place in a bowl with the Fresh Cilantro (to taste), Jalapeño Pepper (1), Whole Milk Ricotta Cheese (250 g), Salt (1 tsp), and juice from the Lime (1/2). Stir together.
step 7
Spread mixture on the Brioche (4). Add grilled chicken, Avocados (to taste), Tomatoes (to taste), and top with an Eggs (to taste).
step 7 Spread mixture on the Brioche (4). Add grilled chicken, Avocados (to taste), Tomatoes (to taste), and top with an Eggs (to taste).

Tags

BBQ
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