Ingredients

The following ingredients have 4 Servings
  • Buns
  • Cilantro, to top
  • Monterey Jack cheese
  • 8 strips bacon
  • ¼ cup tequila
  • Juice of 3 limes
  • Juice of 1 orange
  • ½ tablespoon chili powder
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3-4 boneless, skinless chicken breast halves
  • 2 ripe avocados
  • 1 small red onion, minced
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste
  • ¼ cup chipotle sauce
  • ¼ cup mayonnaise

Instruction

  • Combine all of the chicken ingredients in a large container or freezer bag. Marinate in the refrigerator overnight, or for at least an hour.
  • While the chicken marinates, make the guacamole and chipotle mayo in 2 separate bowls. Make each by combining all of the ingredients and mixing well. Wrap the bowls and set in the refrigerator until ready to use.
  • Preheat the oven to 400 degrees and place the bacon on a baking sheet lined with foil. Cook until crisp, about 20 minutes. Set aside.
  • When the chicken is done marinating, preheat the broiler. Place the rack about 5 inches away from the heat source. Spray a broiler pan and place the marinated chicken on top. Feel free to pour some of the leftover marinade over the chicken.
  • After the broiler has preheated, place the chicken under the broiler. Cook for about 6 minutes on each side and then check to make sure the chicken is cooked through. Place a piece of Monterey Jack cheese on top of the chicken and place under the broiler for an additional 30 seconds to a minute, or until melted.
  • Layer the sandwiches in this order: bun, chipotle mayo, chicken, bacon, guacamole, cilantro, bun. Enjoy.