Grilled spicy chicken sandwich

Ingredients

• 3 Potato Baguette (halved) or 6 French Sandwich Rolls, split horizontally
• 3 pieces Grilled Chicken Breast, slice thickly
• 1 Large Green Leaf Lettuce
• Mango salsa
• A handful of Cilantro leaves
• Sea Salt and Black Pepper, or to taste
• Grilled Chicken Breast
• 3 Pieces (about 530g) Chicken Breasts, boneless

Marinate:

• 3 tablespoons Lime Juice (2 Limes)
• 2 Thai Birds Eye Chilies, finely chopped
• 2 tablespoons Finely Chopped Mint Leaves
• 3 tablespoons Finely Chopped Cilantro
• 1 ½ tablespoons Fish Sauce
• ¼ Cup Peanut Oil, or Vegetable Oil

Spicy Mango Salsa:

• 4 Medium Ripe Mangoes, peeled, pitted and finely diced
• ½ Medium Sized Red Onion, finely diced
• 1 ½ - 2 Lime, juice
• 2-3 Red Chilies, seeded and finely chopped
• 10 tablespoons Orange Juice
• 4 tablespoons Chopped Fresh Cilantro
• ¼-½ teaspoon Ancho Chili Powder, or to taste
• Sea Salt and Black Pepper or to taste

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Preparation

• In a medium bowl whisk all the marinade ingredients. Place the chicken pieces in a large resalable bag and pour in the marinade.
• Turn the bag to distribute the marinade and refrigerated for about 4 to 5 hours.
• Make the mango salsa:
  Combine all the ingredients and season with salt and pepper. Cover and refrigerate until serving. Preheat the grill for direct cooking over medium heat. Grill the chicken with the lid closed for about 5 to 6 minutes each side. Remove from the grill and allow to cool slightly before slicing.
• Make the sandwich: Lightly grill the rolls, cut side down over a direct medium heat for about 40 seconds.
• Place one or two pieces of lettuce leaves on the bottom of each roll, chicken and top with some spicy mango salsa and cilantro.
• Serve immediately with extra salsa on the side.