Grilled Chili Maple Chicken Summer Ciabatta Sandwiches

Today’s sandwich series episode is on this gloriously juicy, tender chicken that has been marinating in a maple chili crisp sauce and layered with a few simple summer veggies.


Servings: 4

For the Ciabatta Sandwiches:

  • BUBBL’R Blood Orange Mango Mingl’r, for serving
  • 1 large Ciabatta Loaf, or 4 individual ciabatta loaves
  • 2 large Chicken Breasts, about 1 lb, boneless and skinless
  • 1/3 cup Maple Syrup
  • 1 tbsp. Olive Oil
  • 1 tbsp. Chili Crisp Oil
  • ½ tsp. Salt
  • ½ tsp. Sweet Paprika
  • ½ small Red Cabbage, thinly sliced
  • ½ cup Corn Kernels, about 2 ears of corn
  • 1/3 cup Fresh Basil, chopped
  • 1/3 cup Basil-Mint Aioli, or substitute with Ranch

For the Basil-Mint Aioli:

  • ½ cup Fresh Basil Leaves
  • ¼ cup Fresh Mint Leaves
  • ½ cup Plain Greek Yogurt
  • 2 tbsp. Olive Oil
  • Juice of 1 Lemon
  • Salt & Black Pepper, to taste


  1. Slice each large chicken breasts into half lengthwise to create 4 equal pieces.
  2. In a large resealable bag, add the chicken breasts. Seal tightly, removing any air inside the bag, and use a kitchen mallet to tenderize the chicken.
  3. Add the maple syrup, olive oil, chili crisp oil, salt, and paprika with the chicken. Seal the bag again and shake to coat the chicken in the sauce.
  4. Let marinate in the fridge at least 30 minutes.
  5. Preheat the grill to 400F. Add the chicken on the grilling racks and cook for 5-8 minutes on each side, or until internal temperature reaches 165F (fully cooked).
  6. Assemble the ciabatta loaves by layering the bottom halves with a generous slather of the Basil-Mint Aioli followed by the grilled chicken, thinly sliced red cabbage, corn kernels, and chopped basil.
  7. Enjoy warm with BUBBL’R Blood Orange Mango Mingl’r for a complimentary refreshment!