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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!

For 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.

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

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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.

Course Main

Cuisine American

Keyword chicken, grilled, sandwich, southwestern

Prep Time 2

Cook Time 20

Total Time 2 20

Servings

Calories 394kcal

Author Mike

Ingredients

For the marinade

¼ cup lime juice
⅓ cup water
2 tablespoons olive oil
4 cloves garlic minced
2 teaspoons soy sauce
1 teaspoon kosher salt
½ teaspoon liquid smoke
½ teaspoon cayenne pepper
½ teaspoon ground black pepper

For the sandwiches

4 chicken breasts boneless skinless, butterflied or flattened
4 hamburger buns or sandwich rolls
Roasted poblano cream sauce

Instructions

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.

Nutrition

Nutritional values are approximate.

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