Grilled Chicken Sandwich with Mango Chutney & Curry Mayo
60 min Prep Time
15 min Cook Time
SAY GOODBYE to boring sandwiches and hello to a flavor-packed upgrade!
This Grilled Chicken Sandwich with Mango Chutney & Curry Mayo brings together juicy, spice-marinated chicken, melty pepper jack cheese, tangy pickled onions, and a creamy curry mayo—all hugged between warm, toasty Stonefire® Naan Rounds. Sweet meets savory with a swipe of mango chutney, and fresh cilantro adds a burst of brightness. Perfect for backyard grilling, easy weeknight dinners, or impressing your lunch guests—this recipe is your new go-to for bold, satisfying bites.
Ingredients
- 1 lb boneless, skinless chicken cutlets or breasts
- ½ cup plain yogurt
- Juice of 1 lemon
- 2 cloves garlic, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt + pepper
- 4 Stonefire Naan Rounds
- 4 slices pepper jack cheese
- ½ cup mango chutney
- ½ small red onion, thinly sliced (pickled, marinated in white vinegar, a pinch of sugar, and salt)
- ½ cup cilantro leaves
- ½ cup mayo mixed with 1–2 tsp curry powder and a squeeze of lemon
Directions
- Marinate the chicken in yogurt, lemon juice, garlic, cumin, paprika, salt, and pepper for at least 1 hour (or overnight).
- Quick pickle the onions by tossing them with a splash of vinegar, a pinch of sugar, and salt. Let sit while everything else comes together.
- Grill chicken over medium-high heat for about 5–6 minutes per side, until charred and cooked through. Then top one side with pepper jack to melt slightly. Let rest.
- Toast naan rounds on the grill for 4-5 minutes
- Assemble: Spread the curry mayo over one piece of naan. Top with grilled chicken, pickled onions, and fresh cilantro. Spread mango chutney on the other piece of naan and sandwich everything together. Serve warm—yum!