Red Rocker Margarita Chicken Sandwiches
Elevate your sandwich game with these bold and flavorful Red Rocker Margarita Chicken Sandwiches! Juicy, marinated chicken breasts are infused with a zesty margarita-inspired blend of lime juice, orange juice, tequila, honey, and aromatic spices like smoked paprika and cumin, then perfectly grilled to smoky perfection. Sandwiched between toasted ciabatta rolls and topped with a creamy cilantro mayo, crisp lettuce, fresh tomato, spicy jalapeño, and sweet red onion, these Southwest-style sandwiches are a symphony of vibrant flavors and textures. Ready in just 30 minutes of cook and prep time, this quick and easy recipe is perfect for a sunny backyard barbecue or a satisfying weeknight dinner. Dive into this irresistible combination of tender grilled chicken and zingy toppings that’s guaranteed to please your taste buds!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.25 cup lime juice
- 0.25 cup orange juice
- 2 tablespoons tequila
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces ciabatta or sandwich rolls
- 0.25 cup mayonnaise
- 2 tablespoons cilantro, finely chopped
- 1 piece jalapeño, thinly sliced
- 4 pieces lettuce leaves
- 1 large tomato, sliced
- 0.5 piece red onion, thinly sliced
Instructions
In a medium bowl, whisk together lime juice, orange juice, tequila, olive oil, honey, minced garlic, smoked paprika, ground cumin, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
Preheat your grill or grill pan to medium-high heat.
Remove the chicken from the marinade and discard the excess liquid. Grill the chicken for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, lightly toast the ciabatta or sandwich rolls on the grill or in a toaster oven.
In a small bowl, mix the mayonnaise with the chopped cilantro to create a zesty spread.
Assemble the sandwiches by spreading the cilantro mayo onto the bottom halves of the toasted rolls. Layer each sandwich with a lettuce leaf, a grilled chicken breast, tomato slices, red onion, and jalapeño slices. Top with the other half of the roll.
Serve immediately and enjoy this tangy, Southwest-inspired sandwich!
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 204% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 36.1 g | ||
| Protein | 253.3 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3213 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
