Chicken sandwiches are just chicken sandwiches until you do something about it.
So in this chicken sandwich recipe we've switched out the mayo for a spicy and more healthful avocado-horseradish-lemon spread.
And we've grilled chicken thighs because the meat is so much
tastier and juicier than white meat. (Although, if you insist, there's a
grilled chicken breast option below.) Add bread and the result is...
Juicy Spicy Grilled Chicken Sandwiches.
1/4 cup olive oil, give or take
1 or 2 cloves garlic, minced
3 pounds boneless, skinless chicken thighs or 8 chicken breast halves *
Salt and pepper to taste
4 medium avocados
2 teaspoons horseradish
1 tablespoon fresh lemon juice
8 kaiser rolls or hoagie rolls
Red onion slices
Fresh spinach leaves, stems removed
Combine the olive oil and garlic. Give it a few minutes for the flavors to meld. Brush the chicken thighs with the garlic olive oil, season them with salt and pepper, then grill over medium-low heat until just cooked through, about 10 minutes each side.
Meanwhile, gently mash the (peeled and seeded) avocados. Stir in the horseradish and lemon juice. Spread the mixture generously onto the insides of the kaiser rolls.
Slice the grilled chicken thighs into 1/2-inch slices and divide
them evenly among the kaiser roll bottoms. Dress the sandwiches with
your choice of add-ons, if desired, and put the tops on. Makes 8
*Chicken Breast Option:
Use 8 chicken breast halves instead of chicken thighs. Pound them with a kitchen mallet just to even out the thickness.
Prepare and grill as above, being careful not to overcook them.
No need to slice the meat, though; use one whole chicken breast half (one whole half?) per sandwich.