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Lime Mayo & Mole Rub Chicken Sandwich

Serves: 4


Corn Bread loaf
Food processor
BBQ Grill or cast iron grill pan

Coriander Lime Mayo 

1 Bunch coriander leaves
1 Lime juiced
1/2 Lime zested
1 Egg
1 tsp Sugar
1 Crushed garlic clove
2 Cups Olive oil
Salt to taste
White pepper to taste

Grilled Chicken & Summer vegetables

4 Chicken Thighs, boneless, skin on
1 tbsp Unsweetened cocoa powder
½ tbsp Ancho chilli powder (sub with Hot paprika or cayenne pepper)
½ tbsp Pasilla chilli powder (sub with chipotle paste)
½ tsp Cinnamon powder
1 tbsp Cumin powder
½ tbsp Onion powder
½ tbsp Garlic powder
½ Lime zest
2 tsp Salt
1/2 cup Olive oil

2 Zucchini, cut lengthwise
½ tbsp Mexican oregano
2 tbsp Olive oil
Salt and pepper to taste


Coriander Lime Mayo  

Blitz garlic lime juice & zest, salt, pepper and coriander leaves into a paste.
Slowly drizzle in olive oil until an emulsion forms and it becomes like a mayonnaise consistency (all of the olive oil may not be necessary).
Set aside for assembly.

Grilled Chicken & Summer Vegetables  

Combine all dry ingredients (except oregano) and rub thoroughly over chicken and allow to sit overnight in the fridge or for at least 3 hours.
Pull chicken from the fridge 1 hour before cooking.
Preheat the grill so the grates are smoking hot, cover marinated chicken in olive oil and grill on high heat to create some char on the surface. Flip as often as needed to prevent burning.
Toss zucchini with oregano, salt, pepper and olive oil. Grill similarly on high heat to char edges. Set aside for assembly. 
Drizzle olive oil over sliced bread and char on both sides. Finish with a little bit of flaky salt on the outside of the slices.


Lather a good amount of Coriander lime Mayo over your charred bread.
Add mole grilled chicken thigh (sliced or whole) and grilled zucchini.
Add extra fresh coriander to the top and sandwich it all together.
Drink a lager or robust white wine to finish it off.

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