Grilled Chicken Fajita Sandwiches with Peppers and Onions

Boneless, skinless chicken breasts were on sale recently, so I bought several family packs and decided to make grilled chicken fajita sandwiches. I often prepare chicken sandwiches, but I like to butterfly or pound the breasts first so they’re not so thick. Thinner pieces pick up more flavor, cook more evenly, and give a better texture than biting into a thick 1″ slab of breast. Butterflying also stretches the meat so you get more servings from the same amount of chicken.

The Sauce Takes It Over The Top

For these grilled chicken fajita sandwiches I marinated the chicken for about two hours before placing it on the grill. While the chicken cooks, I prepare a roasted poblano cream sauce to top the sandwiches. The cream sauce has a rich, smoky flavor that pairs beautifully with the smoky, charred notes from the grill. It also works well as a dip for chips or vegetables, and is excellent spooned over baked potatoes or grain bowls.

A few simple techniques make a big difference: pat the chicken dry before searing for better grill marks, don’t over-marinate (acidic marinades can start to break down the meat if left too long), and move the chicken to indirect heat to finish cooking without charring the exterior. Toasting the buns lightly adds a pleasant crunch and helps prevent sogginess from the sauce.

Also try my roasted chicken sandwich with roasted green pepper mayonnaise for a different but equally delicious take on a grilled chicken sandwich.

Grilled Chicken Fajita Sandwiches

A simple, flavorful sandwich featuring marinated, grilled chicken breasts topped with a roasted poblano cream sauce. Butterflying the chicken ensures quick, even cooking and great texture.

Course: Main

Cuisine: American / Southwestern-inspired

Keywords: chicken, grilled, sandwich, fajita, southwestern

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Servings: 4

Calories: 394 kcal (approx.)

Author: Mike

Ingredients

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 kosher salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

For the sandwiches

4 chicken breasts, boneless and skinless, butterflied or flattened
4 hamburger buns or sandwich rolls
Roasted poblano cream sauce (see notes or prepare separately)

Instructions

Combine all of the marinade ingredients in a bowl. Pour the mixture into a resealable bag or an airtight container.
Add the butterflied chicken breasts to the marinade, seal, and shake gently to coat each piece evenly.
Place the marinating chicken in the refrigerator for up to 2 hours, turning the bag or container occasionally so the chicken marinates evenly.
Prepare the grill for both direct and indirect heat. Brush the grates clean and oil lightly to prevent sticking.
Remove the chicken from the marinade and shake off any excess liquid. Place the breasts over direct heat and sear for 3–4 minutes.
Rotate each piece 90 degrees and cook another 3–4 minutes to develop cross-hatch grill marks. Flip the chicken and cook an additional 3–4 minutes on the other side.
Move the chicken to indirect heat and continue cooking until the internal temperature reaches a safe level and the juices run clear (timing will vary with thickness). Allow the meat to rest a few minutes before serving to retain juices.
Toast the buns on the grill if desired.
Assemble each sandwich by placing a grilled chicken breast on a bun and topping generously with the roasted poblano cream sauce. Add any additional toppings you like—sliced onions, bell peppers, avocado, or a handful of greens all work well.

Notes

The marinated, grilled chicken is also excellent sliced and served over a bed of greens for a quick and flavorful chicken salad. If you don’t have a roasted poblano cream sauce ready, a simple yogurt-based or mayo-based sauce with a touch of lime and smoked paprika can be a good substitute.

Nutrition

Nutritional values are approximate.