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!
The Sauce Takes It Over The Top
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.
Also try my roasted chicken sandwich with roasted green pepper mayonnaise.
Grilled Chicken Fajita Sandwiches
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.
