If you don’t want the hassle of making chicken for this recipe, you can use store-bought rotisserie chicken or sliced turkey. However, making your own chicken thighs is definitely the cheaper route ($5/lb vs $9 for sliced turkey!) and the marinade really makes this sandwich a keeper.
- 1 tablespoon ancho chili powder (or any chili powder you have on hand)
- 1 lime
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp salt
- 1 lb boneless skinless chicken thighs
- 1 ciabatta
- 1 avocado, sliced
- 1/2 cup chipotle mayonnaise (recipe follows)
- In a mixing bowl, combine the chili powder, juice of ½ a lime, mustard, oil and salt. Add the chicken and toss until coated in the marinade. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches. Remove to a plate and allow to rest for 5-10 minutes.
- In the meantime, cut the ciabatta in half lengthwise and toast under the broiler on a cookie sheet for a minute or two, until the bread is crusty, but not yet beginning to brown.
- Slather both sides of the bread with chipotle mayonnaise. Cut the chicken into strips and arrange them on top of the bottom half of bread. Add a layer of avocado, squeeze the remaining lime juice over the top, and sandwich together.
- ½ cup mayonnaise
- 1 chipotle chili in adobo sauce
- 1 tbsp adobo sauce (from the can)
- 1/2 lime, juiced
- Mix all the ingredients together. This can be done up to a week in advance and kept refrigerated.