These juicy chicken burgers are covered in a spicy-sweet kick from chili crunch, honey, and fresh lime juice, then grilled to perfection. Each patty is layered with Sargento® Sliced Pepper Jack Natural Cheese, adding just the right amount of heat. Topped with crisp jalapeño slices and a refreshing salsa, all on a toasted bun.
Ingredients
Directions
- Set aside two tablespoons of chili crunch mixture in a small bowl. Place chicken breasts in a gallon sized freezer re-sealable plastic bag. Add remaining chili crunch mixture, lime juice and honey to the bag. Seal bag and move chicken breasts around with your hands until chicken is well coated with the chili mixture. Set aside for 30 minutes.
- Pre-heat a grill until grill grate is hot. Grill cut side of buns until golden brown. Transfer to a plate and place 1 slice of cheese on each bun bottom. Set aside.
- Remove chicken breasts from bag and transfer to a small, foil lined sheet pan. Grill chicken breasts for 6-8 minutes over medium heat, then flip chicken with tongs. Grill an additional 3-4 minutes. Add 2 slices of cheese on top of each chicken breast. Grill an additional 2-3 minutes or until juices run clear and cheese has melted completely. Transfer chicken to the reserved bun bottoms.
- To assemble sandwiches, top each sandwich with some peach salsa, 5-6 jalapeno slices and finish with the bun tops. Serve.
Tips
- Chili crunch is a condiment found in the Asian food isle of the grocery store. You can substitute and hot chili garlic rub or marinade of your choice, or simply season with chili powder, salt and lime juice.
Comments
No one has commented on this page yet.