Need a grilled lunch idea for when entertaining friends by the pool this summer? How about chipotle grilled chicken with shallots and a side of sweet potato fries?
Now, granted I took the short cut with just tossing some store bought frozen sweet potato fries into the oven to bake, but having these guys in my freezer (along with a few extra chicken breasts) always come in handy if you are entertaining spur of the moment.
Grill up the chicken breasts. (Season prior with olive oil, kosher salt and fresh ground pepper. Tenderize the chicken by poking holes with a fork.) Once the chicken is cooked through, remove from the heat to cool. Then slice up and set aside. With the grill pan still hot, toss a few sliced up shallots on the grill pan. *If you are placing these on a real grill, place the shallots on Reynolds wrap or purchase a small slotted grill pan that can be placed directly on the grill to avoid losing these little guys into the bottom of the grill. Remove from heat once cooked.
In a glass bowl, toss together the chicken, shallots and some chipotle mayo/aioli. (This can either be store bought, or you can combine mayo, lime juice, garlic, and blended chipotle peppers as the sauce.) Pick you bun of choice. I had hotdog buns on hand, and their soft, buttery texture worked perfectly. Stuff the buns with your chicken mixture. Serve with a small side of chipotle dipping sauce for your sweet potato fries.