Grilled Chicken Fajita Sandwiches

Boneless, skinless chicken breasts were on sale the other day so I backed up the truck and bought a few family packs. I decided to make some grilled chicken fajita sandwiches. I often make chicken sandwiches, but I like to butterfly the breasts first so they aren’t so thick. You get more flavor that way, you get more out of your chicken, and the texture is better I think. I don’t like biting through a 1″ thick piece of chicken breast. But that’s just me!

Grilled Chicken Fajita SandwichFor these grilled chicken fajita sandwiches I first marinated the chicken for 2 hours then tossed it into the grill. Meanwhile, I made a simple (but fantastic) roasted poblano cream sauce for topping the sandwiches. The sauce itself is amazing (and perfect as a dip, or in baked potatoes) and it compliments the smoky grilled chicken flavor perfectly.

Also try my roasted chicken sandwich with roasted green pepper mayonnaise.

Grilled Chicken Fajita Sandwiches

Course Main
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4
Author Mike


For the marinade

  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon liquid smoke flavoring
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper

For the sandwiches


  • Combine all of the marinade ingredients and pour into a resealable baggie or container.
  • Add the chicken, seal, and shake gently to coat.
  • Place in fridge for up to 2 hours, turning often.
  • Fire up the grill for direct and indirect cooking.
  • Shake off any excess chicken marinade and place over direct heat on the drill.
  • Grill for 3-4 minutes then turn 90 degrees and cook another 3-4 minutes.
  • Flip and cook 3-4 minutes then remove to indirect heat and cook until the chicken is done.
  • Toast buns as desired.
  • Assemble sandwiches by topping buns with chicken and a good amount of the cream sauce.

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