Ranchero Chicken Sandwich

Chicken sandwich for the soul! Try this delicious marinated chicken with ranchero salsa to start off the week right.

  • Servings 2
  • 30 mins. + 1 hr. marinate
  • Easy



  • 2 Chicken Breasts
  • ½ cup fresh Orange Juice
  • ½ cup fresh Lime Juice
  • 2 tbsp. Chile Ancho Powder
  • 2 cloves Garlic, coarsely chopped
  • 2 small Tomatoes
  • 1 small Onion
  • ½ medium Serrano Pepper, chopped
  • 2 cloves Garlic; 1 chopped, 1 smashed
  • 1/2 tsp. Hot Sauce (Tapatio or Cholula)
  • 1 tsp. ground Cumin
  • Kosher Salt
  • Freshly ground Pepper
  • 2 tbsp. + 2 tsp. extra-virgin Olive Oil
  • 4 large Eggs
  • 2-4 slices of Bread
  • Queso Fresco


For the chicken marinade:

  1. Combine the chicken, orange juice, lime juice, chile ancho powder, and garlic in a large plastic freezer bag.
  2. Place in the refrigerator and let marinade for 1 hour. 
  3. Remove from the marinade and sear.

For the ranchero sauce:

  1. Rough chop the tomatoes and onions and add them to a food processor. Pulse until ingredients combine into a chunky sauce.
  2. Add the serrano, chopped garlic, hot sauce, cumin and salt and pepper to taste.
  3. Heat a medium skillet over low heat and add 2 tsp. olive oil.
  4. Fry the salsa in the oil until it thickens slightly, 3 minutes.
  5. Remove to a bowl and set aside.


  1. Toast the bread.
  2. Add the grilled chicken.
  3. Add a fried or poached egg.
  4. Add ranchero sauce.
  5. Top with crumbled cheese.

Pro Tips

The longer you let the chicken marinate, the more flavor you will have.


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