Honey-Chipotle BBQ Sandwiches



  • 1 lb. boneless skinless
  • chicken breast
  • 1/2 cup water
  • 1 tsp. ground cumin
  • 4 garlic cloves, thinly sliced
  • 1 (7 oz.) can chipotle Chiles with adobo sauce
  • 1 tbsp. canola oil
  • 1 tsp. minced garlic
  • 1 tsp. ground cumin
  • 1/2 cup canned tomato puree
  • 1/4 cup cider vinegar
  • 3 tbsp. honey
  • 1 tbsp. Worcestershire Sauce
  • 4 sandwich rolls
  • 2 oz. Monterey Jack cheese, thinly sliced
  • 4 sliced red onions


  1. In a large saucepan combine water, cumin, garlic and chicken. Cover and bring to a boil. Reduce heat and cook until chicken is done. Drain and cut chicken into thin slices.
  2. Set aside 2 tablespoons adobo sauce from can, as well as 2 chiles.
  3. Heat oil in a large nonstick skillet. Add garlic, and saute until garlic just begins to brown. Add 1 teaspoon cumin, saute for 1 minute. Stir in tomato puree and cook till mixture thickens. Stirring constantly, add reserved adobo sauce and chile peppers, along with vinegar, honey, Worcestershire sauce and salt. Add chicken to sauce and simmer until thoroughly heated.
  4. Preheat broiler. Once heated, arrange rolls on baking sheet. Broil until lightly toasted. Split rolls and add chicken mixture to bottom halves of rolls, and top with cheese. Broil until cheese melts. Once melted, take out of oven and place onion and top half of roll on top. Serve immediately.

Web Analytics