Grilled Fajita Chicken Sandwiches

3 large boneless skinless chicken breasts
juice from one lime
Fajita Spice Mix, below
1 red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
2 cups guacamole
6 bolillos
Fixings: hot sauce, lettuce, tomatoes

Use a sharp knife to fillet each chicken breast into two thin pieces, and place them in a zipper bag with the lime juice and half of the spice blend. Allow to marinate for at least 30 minutes, but longer times will give better results.

Light the grill and bring it up to a medium high heat. Place the pan of peppers and onions and the chicken on the (clean and well oiled) grill. Grill the chicken for 3 minutes. Flip and continue to cook for another 3-4 minutes. Stir the peppers and onions at the same time.

Remove the chicken to a foil lined plate and cover. Remove the onions and peppers and set aside. Keep the grill going. Butter the bolillos and toast over the grill. Don’t go too far, though. They will take a few minutes to brown, but only a few more to burn.

Once the buns are toasted to your liking it is time to construct the sandwich. Place the chicken on the toasted bun, top with peppers and onions, and finish with a generous smear of guacamole. Additional fixings like lettuce, tomatoes, and hot sauce are optional.

Fajita Spice Mix
1/3 cup oil
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

Mix all spice blend items together. Use as directed above.

Makes 6 Chicken Fajita Sandwiches

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