This smoked Southwest chicken sandwich features chipotle peppers used two ways and is served on a toasted soft potato roll.
Disclosure: Martin’s Famous Potato Rolls sponsored this post. Opinions are my own.
I always keep a few cans of chipotle peppers in adobo sauce in the pantry. One or two peppers added to sauces and dips instantly bring a smoky, slightly sweet depth that pairs perfectly with grilled and smoked meats.
What is a chipotle pepper and why is it in adobo sauce?
Chipotles are ripe red jalapeños that have been dried and smoked. Like many peppers, jalapeños begin green and turn red as they fully ripen. The red chiles are then dried and smoked, producing that distinctive smoky flavor.
You can buy them as ground chipotle powder, useful for rubs, or as whole chipotles packed in adobo, a tangy, slightly sweet tomato-based sauce made with vinegar, sugar and spices like chile powder and cumin. Canning the rehydrated peppers in adobo lets them soak up and concentrate those flavors.
You’re in control of the heat
This sandwich recipe uses canned chipotles two ways. First, blend one chipotle (add a second if you want more heat) into a bottle of your favorite barbecue sauce until smooth. Taste and adjust the spice level to suit your preference.
To cool and balance the heat, make a chipotle crema by blending Mexican crema with a chipotle, white vinegar and a pinch of salt. Mexican crema is similar to a loose, richer sour cream; if you can’t find it, thin sour cream with a little milk until it reaches a pourable consistency.
To echo the smoky chipotle flavor, smoke a whole chicken and season it with a simple Southwest rub of kosher salt, black pepper, granulated garlic and cumin.
Set your smoker to about 275°F using indirect heat. You can use charcoal with a couple of pecan or other fruitwood chunks for added flavor, or follow your preferred smoker setup.
Smoke the chicken until the thickest part of the thigh reaches 165°F. The skin doesn’t need to be crisp for this recipe since you’ll pull and toss the meat for the sandwich.
Transfer the bird to a pan, cover with foil, and let it rest for about 30 minutes so the juices redistribute and the meat stays moist. Pull the chicken, discard bones and skin, and shred the meat. Toss the pulled chicken with the warmed chipotle barbecue sauce until well coated.
When it comes to sandwiches, bread matters
Choosing the right roll makes a big difference. You want a bun that’s soft and slightly sweet but sturdy enough to hold saucy pulled chicken without collapsing. Potato rolls strike that balance because they combine potato flour and wheat flour for tenderness with enough structure to handle robust fillings.
Martin’s Famous Sandwich Potato Rolls are a popular choice for this style of sandwich; their mild sweetness and buttery flavor complement barbecue well. Toast the rolls briefly on the grill cut side down for about 10–15 seconds to add texture—no butter required.
After pulling the chicken, switch your grill to direct heat and place the rolls cut side down on the grate just long enough to get a light char and some texture.
It’s sandwich building time
Assemble the sandwich by piling the bottom roll with the sauced pulled chicken. Add shredded lettuce and thinly sliced red onion for crunch and brightness. Smear a generous portion of chipotle crema on the top bun and place it over the sandwich.
Serve with tortilla chips or your favorite sides and enjoy.
Where to find Martin’s Famous Potato Rolls.
Southwest Chicken Sandwich with Chipotle Crema
Ingredients
Southwest Rub
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp granulated garlic
- 1 tsp cumin
Chipotle BBQ Sauce
- 1 bottle barbecue sauce
- 1–2 chipotle peppers in adobo sauce
Chipotle Crema
- 1 cup Mexican crema (or thinned sour cream)
- 1–2 chipotle peppers in adobo sauce
- 1/4 cup white vinegar
- 1/2 tsp kosher salt
Other Ingredients
- 4 lb whole chicken
- 8 Martin’s Famous Sandwich Potato Rolls
- 1/2 red onion, thinly sliced
- 1 cup shredded lettuce
Instructions
Southwest Rub
- Combine the rub ingredients in a bowl.
Chipotle BBQ Sauce
- Place the barbecue sauce and 1–2 chipotles in a blender and pulse until smooth. Set aside.
Chipotle Crema
- Combine the crema, chipotle, vinegar and salt in a blender. Pulse until smooth and refrigerate until ready to use.
Smoked Southwest Chicken
- Pat the chicken dry and rub all over with the Southwest rub.
- Preheat your smoker or grill to 275°F and set up for indirect cooking.
- Place the chicken breast side up and smoke for about 2 hours, until the thigh reaches 165°F.
- Transfer to an aluminum pan, cover with foil and rest for 30 minutes.
- While the chicken rests, warm the chipotle BBQ sauce.
- Pull the chicken, discard skin and bones, and toss the meat in the warm sauce.
Assembly
- Split the potato rolls and grill cut side down until slightly charred.
- Pile sauced pulled chicken on the bottom bun, top with shredded lettuce and sliced red onion.
- Smear chipotle crema on the top bun and place it over the sandwich.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.