Chicken Fajita Sandwich

Spice up your dinner routine with this Chicken Fajita Sandwich recipe. Smoky grilled chicken with peppers, onions and cheese on a toasty bun will have you skipping the drive-thru tonight.

Our fajita marinade is perfect for chicken, beef and shrimp and it is the best marinade to make a flavor for these Mexican-inspired chicken sandwiches.

Ingredients for Chicken Fajita Sandwich Recipe

• Boneless Chicken Thighs – sliced into 1/2 inch strips.
• Olive Oil
• Lime Juice
• Brown Sugar
• Granulated Garlic
• Chili Powder
• Ground Cumin
• Kosher Salt
• Black Pepper
• Onions – thinly sliced
• Bell Peppers – thinly sliced with seeds and membranes discarded
• Pepper Jack Cheese Slices
• Soft Italian Rolls

Step-By-Step Directions

1. Add olive oil, lime juice, brown sugar, garlic, chili powder, cumin, salt and pepper to a bowl for the marinade. Whisk together until well combined.
2. Mix chicken into marinade, cover and refrigerate for at least 1 hour or up to 8 hours.
3. Prepare a grill fire to 350° using hickory, oak or pecan chunks for smoke flavor.
4. Use a cast iron skillet, grill pan or griddle over hot grill.

5. Mix marinated chicken with vegetables.

6. Add to the grill.
7. Cook with the grill closed, stirring every 5 minutes.
8. Continue to cook until chicken reaches 165° using a digital meat thermometer and vegetables should be softened.
9. Remove from the grill.

10. Slice a small section out of the top of each roll to make room for the filling. Place rolls on a sheet pan.
11. Add 2-3 slices of pepper-jack to the rolls and fill with chicken fajita mixture.
12. Return to the grill or place under oven broiler for about 5 minutes or until rolls are toasted and cheese is bubbly.

13. Remove from grill or oven and serve immediately.

Recipe Notes

• Storage: Wrap leftovers in plastic wrap or aluminum foil and refrigerate 2-3 days.
• Reheat: Place on a baking sheet and cover loosely with aluminum foil. Cook for 10-12 minutes at 350° or until heated through.

More Mexican Chicken Recipes to Try

• Grilled Chicken Monterey
• Mexican Grilled Chicken
• Chicken Stuffed Poblano Peppers
• Grilled Chicken Enchiladas

Create a delicious dinner with tender and juicy chicken thighs and grilled vegetables served up on toasty buns for the best Tex-Mex Chicken Fajita Sandwiches!

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Chicken Fajita Sandwich

Spice up your dinner routine with this Chicken Fajita Sandwich recipe. Smoky grilled chicken with peppers, onions and cheese on a toasty bun will have you skipping the drive-thru tonight.

Prep Time15 minutes mins

Cook Time20 minutes mins

Marinating1 hour hr

Course: Chicken

Cuisine: American

Keyword: chicken fajitas, chicken sandwich, grilled chicken

Servings: 4

Calories: 990kcal

Ingredients

• 1 ½ pounds chicken thighs boneless, skinless, sliced into 1/2 inch strips
• ½ cup olive oil extra virgin
• ½ cup lime juice
• ⅓ cup brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 onions sliced thin
• 3 bell peppers sliced thin, seeds and membranes discarded
• 4 Soft Italian Rolls or sub sandwich buns
• 12 slices pepper jack cheese

Instructions

• Add olive oil, lime juice, brown sugar, garlic, chili powder, cumin, salt and pepper to a bowl for the marinade. Whisk together until well combined.
• Mix chicken into marinade, cover and refrigerate for at least 1 hour or up to 8 hours.
• Prepare a grill fire to 350° using hickory, oak or pecan chunks for smoke flavor.
• Use a cast iron skillet, grill pan or griddle over hot grill. Mix marinated chicken and sliced vegetables and add to the grill pan.
• Cook with the grill closed, stirring every 5 minutes.
• Continue to cook until chicken reaches 165° using a digital meat thermometer and vegetables should be softened.
• Remove from the grill.
• Slice a small section out of the top of each roll to make room for the filling. Place rolls on a sheet pan.
• Add 2-3 slices of pepper-jack to the rolls and fill with chicken fajita mixture.
• Return to the grill or place under oven broiler for about 5 minutes or until rolls are toasted and cheese is bubbly.
• Remove from grill or oven and serve immediately.

Notes

Storage: Wrap leftovers in plastic wrap or aluminum foil and refrigerate 2-3 days.

Reheat: Place on a baking sheet and cover loosely with aluminum foil. Cook for 10-12 minutes at 350° or until heated through.

Nutrition

Serving: 1g | Calories: 990kcal | Carbohydrates: 36g | Protein: 46g | Fat: 75g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 37g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 2302mg | Potassium: 838mg | Fiber: 4g | Sugar: 25g | Vitamin A: 4048IU | Vitamin C: 128mg | Calcium: 552mg | Iron: 4mg

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