Mexican Grilled Chicken Sandwiches
Juicy, smoky, and cheesy this Mexican Grilled Chicken Sandwich brings the heat and the flavor! Marinated in pickled jalapeños, basted with buttery hot sauce, and topped with melty cheese. Summer cookout vibes all day!
Ingredients
Makes 8 Sandwiches
8 boneless, skinless chicken thighs (or substitute with chicken breasts)
1 (26 oz) can La Costeña pickled jalapeños (with liquid)
1 stick (½ cup) unsalted butter
8 oz Cholula hot sauce (or your favorite)
Meat Church Dia de la Fajita seasoning (or your favorite fajita seasoning)
For the Sandwiches:
8 hamburger buns, buttered and toasted
8 slices of Muenster cheese
Mayonnaise, condiments of choice
Optional Toppings: Lettuce, tomato, avocados, onion
Directions
Marinate the Chicken: Trim excess fat from the chicken. Place the chicken and the entire can of pickled jalapeños (peppers and liquid) into a zip-top or vacuum-seal bag. Seal and refrigerate for 4 to 24 hours. Note: 24 hours delivers maximum heat—too spicy for most kids.
Prep the Grill: Set your grill for medium to high direct heat. Lump charcoal is ideal, but any will work.
Season & Make Basting Sauce: Remove chicken from the marinade and pat dry. Season generously on all sides with fajita seasoning. Let sit for at least 15 minutes to let the rub adhere. While waiting, melt the butter and stir in the hot sauce to make your basting mixture.
Grill the Chicken: Place chicken on the hot grill. Flip and move the pieces frequently to develop a nice char and cook evenly. Baste constantly with the butter-hot sauce mixture. Grill until the internal temp hits at least 165°F. Dark meat can go higher without drying out—shoot for 175–185°F if you like it extra crispy Once done, place a slice of cheddar cheese over each piece and let it melt fully before removing from the grill.
Build the Sandwich: Spread mayo (or your favorite sauce) on the toasted buns. Add a piece of grilled chicken and pile on any extras you like, lettuce, tomato, onions, pickles, etc. Dig in and enjoy that flavor punch!
