SW Grilled Chicken Sandwich

Brad Nichols

By
@bmnich

I was looking for the ultimate southwestern grilled sandwich for Cinco de Mayo, and this turned out fantastic! Basically a deconstructed Fajita cooked on the grill and served on a fresh Portuguese roll, this sammy was gobbled up by our guests last night, and I'm confident yours will feel the same way. If you don't have a favorite recipe - feel free to grab my Authentic Guacamole recipe to make on the side! Enjoy and Happy Cinco de Mayo!!


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Comments:

Serves:

4

Prep:

3 Hr

Cook:

15 Min

Method:

Grill

Ingredients

1 1/2 lb
boneless chicken breast

FOR THE MARINADE

1 Tbsp
mild chile powder - i prefer to use hatch chile
1 Tbsp
cumin
2 Tbsp
olive oil
2 clove
garlic crushed
1 Tbsp
fresh cilantro - chopped
1/4 c
lime juice
1/4 c
water
1 tsp
liquid smoke
1 tsp
salt
1/4 tsp
ground black pepper
1
red bell pepper - quartered
2
jalapeno peppers - halved and seeded

FOR THE ONIONS

1
sweet onion
1/2 Tbsp
mild chile powder
1/2 Tbsp
cumin
1 tsp
hot sauce
4
fresh portuguese rolls
queso blanco or cheddar
your favorite guacamole
salsa (optional)

Directions Step-By-Step

1
Combine marinade ingredients in a zip lock bag or plastic container
2
Add Chicken, toss to coat and refridgerate for 3 hours
3
Grill Sweet Red and Jalapeno Peppers until they blister and blacken and start to get a bit soft. Remove and reserve for serving
4
Cook the onions in a skillet over Medium-Low heat until they begin to caramelize.
5
Add the Chile powder, salt cumin and hot sauce to the onions and continue to reduce over Medium-Low heat for 4-5 mins. Remove and reserve for serving
6
Remove Chicken from Marinade and grill directly over high heat until cooked - about 4-5 mins per side
7
Add chicken, Peppers, and Onions to a fresh Portuguese roll, top with some Queso blanco or cheddar and garnish with lettuce, tomato, Guacamole, and salsa/hot sauce. Enjoy!