Garlic-Cumin Grilled Chicken Sandos
with Lime Mayo & Zesty Summer Salad
Bring your A-game to your Father’s Day cookout with these savory chicken sandwiches. Toasted brioche buns are spread with tangy lime mayo and filled with grilled garlic and cumin-rubbed chicken. Toss grilled sweet corn with charred zucchini, fresh tomato, and tangy lime for a colorful, summery side. No grill? No worries—a grill pan works just great!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Lime
1 unit
Zucchini
1 unit
Tomato
4 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 teaspoon
Cumin
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Preheat a well-oiled grill (or grill pan) to medium-high heat. Wash and dry produce. • Drain corn, then pat dry with paper towels. • Place corn and 2 TBSP butter (4 TBSP for 4 servings) in the center of a large piece of foil (about 12-by-12 inches); season with a big pinch of salt and tightly cinch into a packet. Place packet in the center of a second large piece of foil and cinch tightly to seal. (For 4, divide corn between two large pieces of foil and double-wrap packets as instructed.) • Add corn packet to grill (or grill pan); grill until warmed through, 4-5 minutes per side. TIP: Watch carefully to avoid scorching!
• While corn cooks, zest and quarter lime. Trim and halve zucchini lengthwise. Lay flat and slice into 1⁄2-inch-thick planks. Dice tomato into 1⁄2-inch pieces. • In a small bowl, combine mayonnaise and juice from one lime wedge (two wedges for 4 servings); season with salt and pepper.
• In a large bowl, toss zucchini with a large drizzle of oil to coat; season with salt and pepper. • Add zucchini to grill (or grill pan); grill until tender and lightly charred, 2-3 minutes per side; transfer to a plate. (You may need to work in batches for 4 servings.)
• Pat chicken* dry with paper towels. Rub with a drizzle of oil; season all over with garlic powder, cumin, salt, and pepper. • Add chicken to grill (or grill pan, working in batches for 4 servings); grill until chicken is cooked through and lightly charred, 3-5 minutes per side (grills can vary—lower heat if chicken begins to brown too quickly). Transfer to a cutting board.
• Once cool enough to handle, cut zucchini crosswise into 1⁄2-inch pieces; transfer to a second large bowl. Carefully open corn packet (watch out for steam!). • Add corn and its juices and tomato to bowl; toss with lime zest and juice from two lime wedges (four wedges for 4 servings). Taste and season with salt and pepper.
• Halve buns. Brush cut sides with a drizzle of oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add buns to grill (or grill pan), cut sides down; grill until toasted, 30-60 seconds. TIP: Watch carefully to avoid burning!
• Spread cut sides of buns with as much lime mayo as you like. Fill buns with chicken. • Divide sandos between plates; serve with grilled zucchini-corn salad (draining first), any remaining lime wedges, and any remaining lime mayo on the side.
Chicken is fully cooked when internal temperature reaches 165°.
