A firey sandwich with the creamy cooling power of avocado.
We were, until recently, a family of non-grillers.
Which is why I brought home a grill a few weeks ago.
Elise Bauer
Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns.
As did my guinea pig recipe testers Molly and David.
By the way, I know there are probably some mayo haters out there.
Elise Bauer
I tried it without mayo, and it was too dry.
If you don’t like mayo, then mash up the avocados into a guacamole.
Place the chicken breasts between two sheets of wax paper.
Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch.
Cut off excess fat.
Place the chicken breasts in the marinade, turning to coat.
Cover with plastic wrap.
Let marinate for at least 15 minutes, preferably an hour.
Grill the chicken pieces a couple of minutes on each side, until cooked through.
Cover the grill for half a minute to melt the cheese.
Toast the buns on the grill as well.
