Chicken Mesquite Sandwich

Tammy Brownlow


This sandwich is addictive! My family just loves everything about it. The perfectly juicy, flavorful chicken...the creamy avocado. Bacon ... well I just couldn't resist adding some. I chose two cheeses - queso fresco - creamy and tangy and pepper jack melted yum...and it helps keep all of the other goodness in place. Finally a fresh crisp pico with a spicy sweet sriacha mayo. I do hope you give this one a try - it is well worth it!


☆☆☆☆☆ 0 votes

4 generously
2 Hr
15 Min



  • 2 large
    chicken breast halves, skinless and boneless
  • 1 pkg
    mccormick's grill mates mesquite seasoning
  • 1/4 c
    vegetable oil
  • 1/4 c

  • 1 c
    cherry tomatoes - i had yellow in my garden, you can use 1 cup seeded and diced tomato of your choice
  • 1/4 c
    minced onion
  • 1
    jalapeno, seeded and diced - optional adjust to your taste
  • 1
    red mini bell pepper, seeded and diced
  • 2 Tbsp
    cilantro leaves, torn
  • ·
    juice from 1 lime

  • 1/3 c
    blue plate mayonaisse
  • ·
    3 - 4 tbsp green sweet and spicy sriacha

  • 1
    ripe avocado, sliced
  • 3 Tbsp
    queso fresco
  • ·
    pepper jack cheese, thinly sliced
  • 8
    slices cooked bacon
  • 4
    6" sub rolls

How to Make Chicken Mesquite Sandwich


  1. Slice chicken breasts in half to create 4 portions. Place chicken in a container, mix and pour ingredients for marinade over chicken, turning to coat chicken evenly. Allow to marinade for 1 hour up to 4 hours.
  2. Combine all ingredients for pico in a container. Allow flavors to combine in fridge for an hour. Taste for salt and pepper, and season to your taste.
  3. This is when I bake my bacon. I line a baking sheet with aluminum foil and place the bacon slices on top. I place it in a COLD oven, then turn the heat to 350 degrees. Watch bacon carefully - I usually end up baking for about 8 minutes then I remove and set on top of stove. The bacon will continue to cook on the hot pan. This produces perfect bacon for me - not brittle, not "fatty". This takes a couple of times to get the timing right but once you get this down, you will want to cook your bacon like this all the time.
  4. Prepare your grill and get your charcoal going. That's what we use, but you can use your grill of choice.
  5. Place chicken on grill and cook for 5 minutes. Turn chicken over and top with avocado slices, divide queso fresco over the top, then top with bacon, and finally pepper jack. Close grill and allow cheese to melt.

    I know it doesn't sound like a very long cook time, but your chicken breast is thinner because you sliced it in half - and you want to turn it before it is done to allow for the cheeses to melt. Total cook time will be about 10 minutes.

    I've also baked the chicken at 350 using this same method and it turns out perfect every time.
  6. Move off the grill to a baking sheet and place in oven tented with aluminum foil to keep warm.
  7. Mix sriacha and mayo in a small bowl.

    Heat pan to medium high heat.

    Spread inside of rolls with sriacha mayo lightly.

    Place on pan and grill until golden. Turn and grill tops until just crisp.
  8. To plate:

    Place chicken on bottom bun.
  9. Divide pico over chicken. Drizzle sriacha mayo over pico and top with bun.
  10. I slice the sandwich in half - just my preference.

    Dig in!

    You may want to make additional sriacha mayo - it is really good! I also like it with fries, baked potatoes, and on other sandwiches.

Printable Recipe Card

About Chicken Mesquite Sandwich

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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