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.
Ingredients
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
Instructions
- Slice each large chicken breasts into half lengthwise to create 4 equal pieces.
- 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.
- 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.
- Let marinate in the fridge at least 30 minutes.
- 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).
- 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.
- Enjoy warm with BUBBL’R Blood Orange Mango Mingl’r for a complimentary refreshment!
Like the recipe? Leave a comment!