8 boneless skinless chicken breasts
1 pkg. sweet onion hamburger buns (8 count)
butter, at room temp. (I use salted)
sliced red onion, for garnish
sliced tomato, for garnish
iceberg lettuce, for garnish

MARINADE:

1 (11 oz.) can mandarin oranges
1 tbsp. minced garlic
1/2 cup soy sauce
1/2 cup olive oil
1/2 cup honey
1 bunch green onions
1 large handful fresh cilantro
2 habanero peppers, roasted, seeds removed

In a blender, throw marinade ingredients in and blend. Pour marinade in a Ziploc style gallon sized bag with chicken breasts. Marinade chicken breast overnight. Remove chicken breasts from marinade (RESERVE MARINADE). Grill chicken.

Meanwhile, place reserved marinade in a heavy duty saucepan. Cook on medium high heat and bring to a boil; stirring continually. Reduce heat and continue cooking/stirring. You will want the sauce to reduce by half. Remove from heat (you will want the sauce to be warm when preparing sandwich).

Spread butter on the inside of each bun and toast under your broiler. Remove buns from oven and assemble sandwich by generously dipping each chicken breast into sauce, place on a toasted bun, spread chipotle mayonnaise (see below) on the inside of the top part of bun. Next garnish with onion, tomato and lettuce. Serve.

CHIPOTLE MAYONNAISE:

1 cup mayonnaise
1/4 cup dairy sour cream
2 chipotle peppers in adobo sauce (Goya)
Kosher salt, to taste
freshly cracked pepper, to taste

In a blender, add all the above ingredients, hit puree. Stop blender - scrape down sides of blender - puree again. Transfer to a sealed container and refrigerate until ready to use.

Use as a dipping sauce or spread on your favorite sandwich.

Notes: This produces enough marinade to marinate 12 boneless skinless chicken breasts in the amount of sauce above. However once you cook the sauce it reduces. You will still have enough sauce to serve 12 if you desire. Keep any leftover sauce in a sealed container in the refrigerator to put on top of rice, etc.

Submitted by: My Crowded Kitchen