Smoky Chipotle Chicken Sandos
with Mini Potato Coins- Soy
- Wheat
- Milk
- Egg
- Mustard
Tender chicken thighs coated in Southwest spices and slathered with smoky chipotle sauce will have you screaming with delight! But don't fret — our chipotle sauce is more smoky than spicy!
Ingredients
280 g
Chicken Thighs
1 tbsp
Southwest Spice Blend
1 tbsp
Cornstarch
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk)
28 g
Spring Mix
90 mL
Dill Pickle, sliced
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
350 g
Red Potato
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Slice potatoes into 1/4-inch coins.Add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
Meanwhile, drain pickles. Pat dry with paper towels.Heat a large non-stick pan over medium.While the pan heats, pat chicken dry with paper towels. Add chicken and 1/2 tbsp (1 tbsp) oil to a large bowl. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.
When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.) Cook chicken, flipping halfway through, until golden-brown and cooked through, 4-5 min per side.**
Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.Add buns, cut-side up, on an unlined baking sheet.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)
Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.Stack pickles and spring mix on top, then close with top buns.Divide sandos and potato coins between plates.Serve any remaining pickles and chipotle sauce alongside for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoky chipotle sauce and seasoned chicken are the standout highlights, with crunchy dill pickles adding a welcome contrast. Some reviewers found the chipotle sauce quite spicy or concentrated, so mixing it with mayo can help balance the heat.
- Ease of prep: Most found this straightforward to pull together, though actual cook time often runs longer than the estimated 25 minutes.
- Suggestions: Mix the chipotle sauce with mayo to mellow the intensity, and consider coating the chicken fully in the sauce rather than drizzling for deeper flavour. Adding cheese, sliced tomato, or romaine lettuce in place of spring mix can boost texture and round out the sandwich.
- Leftovers: The cornstarch coating helps the chicken crisp up nicely, but the potato coins tend to soften and lose their texture once cooled.
- Portions: Most found the portions generous, though some noted a single sandwich per person can feel light for bigger appetites.
