GRILLED CHICKEN TORTA RECIPES

Steps:

• Break up achiote into a bowl. Combine with garlic, 1 tablespoon of the lime juice, the paprika, cumin, a pinch of cayenne pepper, and kosher salt to taste. Thinly slice chicken horizontally. Add to garlic-lime mixture, stirring to coat. Cover and refrigerate for 30 minutes. Meanwhile, prepare Chipotle Crema.
• Preheat grill to high. Remove chicken from marinade and place chicken on the greased grill rack. Grill chicken 3 to 4 minutes per side until done and well-marked. Transfer to a plate. Drizzle remaining lime juice onto chicken. Drizzle cut sides of rolls with olive oil. Grill rolls for 1 minute. Turn; grill 30 seconds more. Spread cut sides of rolls with Chipotle Crema. Layer grilled chicken, tomato, onion, avocado, lettuce, and cheese inside rolls.

Steps:

• Preheat the oven to 450F.   Add 1 tablespoon of butter to a baking dish and put it in the oven for a minute or so to melt the butter.  Dredge the chicken breasts in the butter and season each side liberally with your choice of seasoning (I used salt, black pepper, ground New Mexican chili and ancho chili powder). 
• Bake chicken for 15 minutes or until the center is no longer pink.  Once cooked, cover with foil and let rest for a few minutes before serving. 
• In a blender or food processor add the following ingredients:  1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper.   Combine well and take a taste, adding more lime or cilantro if necessary.
• I usually tear out and discard the inner portion of the sandwich rolls and then put them in the oven for the last few minutes of the chicken bake. 
• To build the sandwiches, each roll gets chicken, fresh avocado slices, and plenty of the Cilantro Lime sauce.  Additional fixings include cheese, pickled jalapenos, tomatoes, and lettuce.