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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 hours hours
Cook Time 20 minutes minutes
Total Time 2 hours hours 20 minutes minutes
Servings 4
Calories 394 kcal
Author Mike
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.
Calories: 394 kcal | Carbohydrates: 24 g | Protein: 53 g | Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 145 mg | Sodium: 1292 mg | Potassium: 937 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 197 IU | Vitamin C: 9 mg | Calcium: 98 mg | Iron: 3 mg