Grilled Chicken and California Avocado Sandwich
Grilled chicken and avocado will forever be one of our go-to food combinations. In this hearty sandwich, the chicken is flavored with a delicious homemade Asian marinade. California Avocados and lemon mayonnaise complete the sandwich and fresh microgreens add a bit of crunch.
¼ cup ponzu sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon fish sauce
1 garlic clove, grated
Zest of 1 lemon, divided
3 boneless, skinless chicken thighs
⅓ cup mayonnaise
2 tablespoons finely chopped scallions
Juice of ½ lemon
Kosher salt and freshly ground black pepper
4 slices bread, toasted if desired
2 ripe, fresh California Avocados—pitted, peeled and thinly sliced
1 cup pea shoots or other microgreens
1. In a medium bowl, whisk together the ponzu, brown sugar, sesame oil, fish sauce, garlic and ½ of the lemon zest. Add the chicken to the bowl, and using tongs, toss to coat in the marinade. Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
2. While the chicken is marinating, make the lemon mayonnaise. In a small bowl, stir together the mayonnaise, remaining lemon zest, scallions and lemon juice. Season to taste with salt and pepper. Set aside.
3. Heat a grill pan or cast-iron skillet over medium high heat. When hot but not quite smoking, brush with vegetable oil and place the marinated chicken thighs on the grill. Grill until a thermometer reads 165°F when inserted into the thickest part of the meat (or until the juices run clear), 5 to 6 minutes per side. Remove from the grill and rest for 5 minutes. Cut into slices.
4. To assemble the sandwiches, spread the mayo onto one side of two slices of bread, then top with California Avocado, sprouts, the chicken and the remaining bread.