Chipotle Marinated Grilled Chicken Sandwiches With Coleslaw

• 1 (7 ounce) can chipotle chiles in adobo
• 1 tablespoon Worcestershire sauce
• 3 tablespoons light brown sugar
• 1 teaspoon salt
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 large garlic cloves, smashed and peeled
• 4 (6 ounce) boneless skinless chicken breasts
• 14 cup white vinegar (optional)
• water
• 4 toasted English muffins or 4 toasted sandwich buns
• Coleslaw, my Sweet and Tangy Cole Slaw for serving

1. Clean Chicken:.
2. Soak chicken in water and vinegar for a couple of minutes.
3. Rinse well, pat dry and transfer to ziploc bag or large bowl.
4. Add all of the ingredients for the marinade in a food processor.
5. Process until thick but not chunky.
6. Add marinade to chicken.
7. Cover and refrigerate for at least 2 hours preferably overnight.
8. Remove chicken from refrigerator half hour before cooking.
9. Preheat a indoor grill pan or outdoor grill to med/high heat.
10. Remove chicken from marinade and grill for 3 minutes per side (turning once).
11. Place a piece of the grilled chicken on the toasted muffin or roll.
12. Top with a generous amount of coleslaw.
13. I served these sandwiches with my seasoned oven fries recipe #505243.

chipotle chiles, worcestershire sauce, light brown sugar, salt, lemon, olive oil, garlic, chicken breasts, white vinegar, water, muffins

Taken from www.food.com/recipe/chipotle-marinated-grilled-chicken-sandwiches-with-coleslaw-505240 (may not work)