This Baja Chicken Sandwich is the BEST chicken sandwich around! With juicy chicken marinated in a spicy citrus blend, smoky bacon, crisp lettuce, avocado, and creamy cilantro sauce all on a buttery brioche bun, this sandwich has it all. It’s super easy to make, too, making it the perfect easy lunch or dinner!
Have you tried the Baja chicken sandwich at Quiznos, Subway, or Long John’s? They’re delicious, right?! Well, here’s a Baja chicken sandwich recipe you can make right at home, and I’m willing to bet it’s going to be a new family favorite!
Baja flavor is zesty and a little spicy – it’s so good! The marinade is made with fresh lime juice and orange juice, plus jalapeños, garlic, cumin, and oregano. The result is super juicy, full-of-flavor chicken that’s not only delicious on a Baja grilled chicken sandwich, but also Baja chicken tacos and Baja bowls, too.
For this Baja chicken sandwich recipe, I’m pairing the chicken with smoky crisp bacon strips, fresh veggies, and a tangy, creamy cilantro sauce that seals the deal. This Baja grilled chicken sandwich is a must-make!
Why I LOVE this recipe!
- Family friendly – Kids and adults alike love the flavors in this Baja chicken sandwich. You can adapt it to each person as you build the sandwich.
- Baja flavors – Baja cuisine brings together Mexican and Mediterranean flavors for a combo that is SO delicious! I love the smoky+citrus flavors, and the touch of heat.
- Versatile – Because these Baja chicken sandwiches are served up individually, they’re easily customized to individual tastes. Got a bacon lover in the house? Double up! Avocado hater? More for someone else!
Recipe Notes
This Baja Chicken Sandwich recipe is as simple as promised! Just around 30 minutes hands-on time (including cooking the chicken) for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make this Baja Chicken Sandwich to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the chicken:
- Chicken – Boneless, skinless chicken breasts, cut into sandwich-size servings. Thighs would work well, too.
- Lime juice – From a couple of fresh limes. For the juiciest limes, choose ones that are smooth and heavy for their size.
- Orange juice – Nothing better than fresh-squeezed orange juice! You’ll need one orange.
- Jalapeno peppers – Fresh slices of jalapeño peppers add kick to this Baja marinade. Jalapeño peppers can vary quite a bit in heat level, so you can give a slice a quick taste to see how spicy it is, then add in a few slices or a whole pepper depending on how hot it is.
- Garlic – Freshly minced garlic. To make quick work of the garlic, place the clove on your cutting board and smash it with the flat side of your knife. Remove the skin and the tough end, then carefully cut the clove several times horizontally then again vertically (like you would an onion). Slice down for small bits, then give them a few extra chops to get finely minced garlic.
- Oregano – Dried oregano can be found in the spice section at your local grocery store.
- Cumin – You’ll want ground cumin, found in the spice section at grocery stores.
- Salt & pepper
- Cooking oil – For sautéing the chicken.
- Pepper Jack cheese – Melted over your chicken, for a creamy and subtly spicy kick.
For the creamy cilantro sauce:
- Greek yogurt – You’ll want plain, unsweetened Greek yogurt. I like to use full-fat Greek yogurt for my sauce, but a lower-fat Greek yogurt will work fine, too.
- Salsa verde – This tangy green tomatillo salsa adds so much flavor! It can be found in the Hispanic foods section of most well-stocked grocery stores.
- Cilantro – Fresh cilantro adds to the Baja vibes.
- Lime juice
- Garlic
For the sandwiches:
- Brioche buns – Buttery brioche buns are the perfect bun for Baja chicken sandwiches, but if you prefer, another soft hamburger bun will work.
- Lettuce – I like leafy green lettuce, but another mild lettuce such as romaine or butter lettuce will also work.
- Bacon – Cook your bacon slices nice and crispy for added smoky flavor and crunch.
- Pico de gallo – You can buy it premade from the store or make your own pico de gallo.
- Avocado – To find a perfectly ripe avocado, give it a gentle press. If it yields just a little–kind of like pressing on the fleshy part of your hand underneath your thumb–it’s ripe. If you’re not making your Baja chicken sandwiches for a couple of days, I recommend keeping ripe avocados in the fridge in order to prevent them from over-ripening.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Baja Chicken Tender Subs – Marinate chicken tenders, saute until done, and build your sandwich in a sub bun.
- Baja Chicken Lettuce Wraps – Build your Baja chicken sandwich in between sturdy leaves of iceberg lettuce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make a Baja Chicken Sandwich.
Place the chicken in a zip-top bag or covered container and add the spices.
Squeeze the limes over the top and add the lime halves. Add the sliced jalapeños.
Add the orange juice and orange halves plus the garlic. Seal the bag and refrigerate to marinate for at least 20 minutes and up to one hour.
Cook the chicken in a skillet until golden brown on both sides and cooked through the middle. Top with cheese. Assemble the sandwich starting with the bottom bun, lettuce, and chicken.
Add the remaining toppings: Bacon, pico de gallo, avocado, and creamy cilantro sauce.
Cover with the bun top and secure with a cocktail pick if desired.
Recipe Tips
- How to tell when chicken is done – I recommend using an instant-read thermometer for the most accurate way to tell when your chicken is done cooking. Insert the probe into the thickest part of the chicken and, when it reads 165°F, it’s done.
- Rest your chicken – After the chicken is done cooking, let it rest for about 5 minutes so that it can reabsorb the juices.
- Toast your bun – Butter and toast your buns for an extra boost of flavor and texture.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-minced garlic – You can find jars of already-minced garlic in the produce section of most grocery stores. It’s a great shortcut!
- Make some components ahead of time – Prepare the sauce, cut the chicken, cook the bacon, prep the toppings (except for the avocado), and make the marinade ahead of time. Keep them in the fridge in individual airtight containers or storage bags for up to 3 days. When it’s time to make your Baja chicken sandwiches, pop your chicken into the marinade and refrigerate for 20 minutes to 3 hours and toast your buns. From there, all you need to do is cook your chicken and prep your sandwiches!
- Use leftover Baja chicken – Make Baja chicken breasts for another meal, but prepare extra and save it in the fridge for these sandwiches up to 3 days later!
What to Serve with a Baja Chicken Sandwich
Since this protein based dinner has the delicious flavors of Baja California in northwest Mexico, it will pair well with many of your favorite Mexican side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Corn Salad
- Southwest Corn
- Mexican Roasted Vegetables
- Tortilla chips + Easy Pico de Gallo or Homemade Guacamole
Baja Chicken Sandwich Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Baja Chicken Wrap– If you have leftover chicken, toppings, and sauce, add them to a wrap for a twist on Baja chicken sandwiches that makes a super easy lunch or dinner for another day.
- Baja Chicken Salad– Top crisp shredded romaine with diced leftover Baja chicken and top with leftover creamy cilantro sauce, chopped avocado, and pumpkin seeds.
Recipe FAQ’s
What is Baja-style cuisine?
Baja-style cuisine originated in the Baja California region in northwest Mexico. It’s renowned for fresh, local ingredients prepared in a rustic way. It’s a fusion of Mexican and Mediterranean cuisines, sometimes with an Asian twist.
Is this Baja Chicken Sandwich the same as those at Quiznos, Long John’s, or Subway?
While the recipe is not exactly the same, this sandwich recipe has many of the same flavors and is a great at-home alternative to the fast food version.
More EASY Baja Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Baja Chicken Sandwich
Ingredients
For the Baja Chicken
- 1 pound boneless, skinless chicken breast, about 2 chicken breasts cut in half
- 2 tablespoons lime juice, juice of about 2 limes
- ¼ cup orange juice, juice of about 1 orange
- 2 jalapeños, sliced
- 4 cloves garlic , minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons cooking oil, divided
- 4 slices pepper jack cheese
For the Creamy Cilantro Sauce
- ½ cup greek yogurt
- ½ cup salsa verde
- ½ cup cilantro, (about ½ bunch)
- 1 tablespoon fresh lime juice, (juice of about 1 lime)
- 1 clove garlic
For the Baja Wraps
- 4 broiche buns
- 4 pieces leafy lettuce
- 4 slices bacon, cooked to crispy
- 1 cup pico de gallo, prepared
- 1 avocado, sliced
Instructions
To make the Baja Chicken
- Preheat the oven to 350˚F. Cut chicken to make it into a sandwich sized piece (about 4 ounces).
- Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
- Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
- Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
- Transfer the skillet to the oven and cook for an additional 10 minutes. Add the pepper jack cheese on top of each piece of chicken and return to the oven for up to 5 minutes, or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
To make the Creamy Cilantro Sauce
- Place all sauce ingredients in a blender or food processor and blend until smooth.
To assemble the Baja Chicken Sandwiches
- Optional: Toast bun in the oven, or on a skillet.Assemble sandwich by starting with the bottom of the bun.
- Layer on lettuce, then top with the baja chicken with melted pepper jack cheese on top. Add the bacon, pico de gallo, and avocado.
- Drizzle the creamy cilantro sauce over the top of the sandwich, or spread on the top of the bun, then top with the bun top.
Recipe Notes
- Chicken: Boneless, skinless chicken thighs can be substituted for the chicken breast.
- Pepper Jack: Sub in a milder cheese like Monterey Jack for less of a spicy kick.
- Brioche buns: Swap in your favorite hamburger bun.
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