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.
Servings 4
Calories 394kcal
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.
Notes
The marinated, grilled chicken is also great sliced and served on a bed of greens for a delicious chicken salad.
Nutrition
Calories: 394kcal | Carbohydrates: 24g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1292mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 3mg