Marinated Barbecue Chicken Sandwiches with Poblano Pepper Ricotta Spread
The perfect chicken sandwich recipe: Marinated Barbecue Chicken Sandwiches with a Poblano Pepper Ricotta Spread.
Total Time
3hr
5.0
2 Ratings
Author: Olive and Artisan
Servings:
4
Ingredients
Marinade
•
3
Limes
, juiced
•
1/2
cup
Vegetable Oil
•
1
Tbsp
Smoked Paprika
•
2
tsp
Salt
•
2
tsp
Dried Parsley
•
1
tsp
Dried Oregano
•
1
tsp
Onion Powder
•
1
tsp
Ground Cumin
•
4
cloves
Garlic
, minced
•
2
Large
Chicken Breasts
Poblano Ricotta Spread
•
1
cup
Whole Milk Ricotta Cheese
•
1
Poblano Pepper
•
1
Jalapeño Pepper
(optional)
•
1
tsp
Salt
•
1/2
Lime
, juiced
Toppings
•
to taste
Avocados
•
to taste
Tomatoes
•
to taste
Eggs
, fried
•
to taste
Chopped
Fresh Cilantro
•
4
Brioche
Cooking Instructions
1.
Whisk together the juice from the Limes (3), the zest of one of them, Vegetable Oil (1/2 cup), 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).
2.
Mix thoroughly ensure the chicken breasts are completely coated. Cover and place in the fridge for at least two hours or overnight.
3.
Preheat your grill to medium-high.
4.
Grill the chicken and Poblano Pepper (1) until the chicken is cooked through and the pepper is charred.
5.
Peel the charred skin off the roasted poblano pepper and chop.
6.
Place in a bowl with the Fresh Cilantro (to taste), Jalapeño Pepper (1), Whole Milk Ricotta Cheese (1 cup), Salt (1 tsp), and juice from the Lime (1/2). Stir together.
7.
Spread mixture on the Brioche (4). Add grilled chicken, Avocados (to taste), Tomatoes (to taste), and top with an Eggs (to taste).
Nutrition Per Serving
CALORIES
520
FAT
36.5 g
PROTEIN
27.6 g
CARBS
23.9 g
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