Grilled chipotle-marinated chicken topped with bacon, lettuce, tomato and jalapeños—this spicy, flavorful BLT Chipotle Chicken Sandwich is simple to make and full of bold, smoky taste.
I spent a week on a sandwich-making spree and this BLT Chipotle Chicken Sandwich quickly became a favorite. If you love smoky, slightly spicy flavors and a satisfying crunch from bacon, this sandwich delivers. The key is a quick chipotle-lime marinade for the chicken and a bright roasted red bell pepper and chipotle spread that ties everything together.
Whether you’re grilling for a weeknight dinner, patio lunch, or an easy weekend meal, this sandwich is straightforward and impressive. It pairs well with a crisp salad, baked fries, or simple tortilla chips. If you like more heat, increase the jalapeños or add a pinch of extra chipotle powder to the marinade.
Why this BLT Chipotle Chicken Sandwich works
The chicken is marinated briefly in lime juice, jalapeño liquid and chipotle powder for a burst of citrus and smoke. Grilling adds another layer of charred flavor that complements the roasted red bell pepper and chipotle spread. Fresh iceberg lettuce and ripe tomato give cooling contrast, while deli jalapeños and bacon add the heat and crunch every great sandwich needs.
Ingredients
- 2 tbsp freshly squeezed lime juice (about 2 limes)
- 1 tbsp liquid from a jar of jalapeños
- 1 tsp crushed garlic
- 1 tsp chipotle powder
- 1/2 tsp ground cumin
- 2 boneless, skinless chicken breasts
- 3 slices cooked bacon
- 2 hamburger buns
- 2 tbsp roasted red bell pepper and chipotle spread
- 1/2 cup iceberg lettuce, shredded
- 1 small tomato, sliced
- 1/4 cup deli-sliced jalapeños
Servings and time
Serves: 2 sandwiches
Prep time: 20 minutes (including marinating)
Cook time: 20 minutes
Total time: 40 minutes
Instructions
- Whisk together the lime juice, jalapeño liquid, crushed garlic, chipotle powder and ground cumin in a small bowl to make the marinade.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is well coated.
- Refrigerate and let the chicken marinate for 15 minutes. This short marinade brightens the chicken without making it tough.
- Preheat your grill to medium heat. Grill the chicken about 10 minutes per side, until fully cooked through (internal temperature should reach 165°F / 74°C) and nicely charred at the edges.
- During the last 3–4 minutes of grilling, place the hamburger buns on the grill to toast lightly.
- Remove the chicken and buns from the grill. Spread about 1/2 tablespoon of the roasted red bell pepper and chipotle spread on each bun half.
- On the bottom bun, layer shredded iceberg lettuce and tomato slices.
- Add a whole grilled chicken breast (or slice it first if you prefer) on top of the tomato.
- Place one and a half slices of cooked bacon on the chicken, then top with deli-sliced jalapeños to taste.
- Close with the top bun and serve immediately. Enjoy while the chicken is warm and the buns are still toasty.
Tips and variations
- If you prefer less heat, use fewer jalapeños or choose mild roasted red peppers without chipotle. For extra heat, add fresh sliced jalapeños or a drizzle of hot sauce.
- Swap hamburger buns for ciabatta, sourdough or a sturdy roll to vary texture and flavor.
- For a quicker option, cook the chicken in a skillet over medium-high heat for 6–8 minutes per side, or bake at 400°F (200°C) for 18–22 minutes.
- Make the sandwiches ahead for a picnic by keeping components separate and assembling just before eating to preserve crisp lettuce and toasted buns.
Nutrition highlights (per serving)
- Calories: 466 kcal
- Protein: 57 g
- Carbohydrates: 28 g
- Fat: 12 g
- Sodium: 1198 mg
- Fiber: 2 g
This BLT Chipotle Chicken Sandwich balances smoky, spicy and fresh flavors for a satisfying meal. It’s easy to adapt for different heat levels, bread choices, and sides, making it a versatile recipe to add to your go-to weeknight lineup.
