Spicy Blackened Chicken Sandwiches
30 minutes
Serves: 4
Aioli is just a garlic-infused mayonnaise—look for a blend that is spiked with chiles or horseradish, like wasabi. It lends a savory-spicy accent to a crisp slaw that complements the blackened grilled chicken. Handle the Heat created this list from an ingredient list submitted by Antonio T., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
Ingredients
- 1 bag (12 ounces) broccoli coleslaw
- 1/4 cup spicy aioli, plus more for serving
- 1 medium lemon, zested and juiced
- Coarse salt and freshly ground pepper to taste
- 4 Just Bare Skinless Chicken Breasts
- 5 teaspoons blackened (Cajun-style) seasoning
- 1 (12 ounces) ciabatta loaf, split horizontally, cut crosswise into fourths
Instructions
- Heat grill to medium heat, lightly rubbing grill grates with oil before heating. Mix broccoli coleslaw, 1/4 cup aioli, lemon peel and juice, salt, and pepper in a medium bowl until well blended. Cover and refrigerate until serving time.
- Place each chicken fillet between pieces of plastic wrap or waxed paper. Pound with a rolling pin or meat mallet until flattened to an even thickness. Rub both sides of each fillet with blackened seasoning. Place on grill; cover and cook about 4 minutes. Uncover and turn chicken; cook about 4 minutes longer or until blackened and no longer pink in center (165°F on an instant read thermometer).
- While chicken is cooking, place the ciabatta pieces cut-side down around edge of grill. Toast until golden brown; spread with additional aioli if desired.
- To serve sandwiches, place chicken and slaw between toasted ciabatta pieces.