Mexican Chicken Philly Cheesesteak with Chipotle Lime Yoghurt Sauce
Fire up the BBQ for this Mexican-Inspired Chicken Philly Cheesesteak - the perfect recipe for weekend entertaining or an easy, crowd-pleasing dinner. Juicy grilled chicken, smoky capsicum, melted cheese and a creamy chipotle–lime yoghurt sauce come together in one flavour-packed sandwich that’s seriously good.
Serves
4
Prep time
20 minutes
Cooking time
20 minutes
Helpful Tips
Storage
Store leftover chicken and vegetables in airtight containers in the fridge for up to 3 days. Reheat gently on the BBQ or in a pan before assembling fresh sandwiches.
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Substitutions
- Use sour cream for the sauce
- Swap Monterey Jack for mozzarella, provolone, or cheddar.
- Add sliced avocado or pickled jalapeños
Serving Suggestions
Serve with lime wedges and a side of grilled corn. For an entertaining spread, slice the sandwiches in halves or thirds and serve them on a platter with extra chipotle–lime yoghurt sauce for dipping.
Helpful Tips
Storage
Store leftover chicken and vegetables in airtight containers in the fridge for up to 3 days. Reheat gently on the BBQ or in a pan before assembling fresh sandwiches.
Substitutions
- Use sour cream for the sauce
- Swap Monterey Jack for mozzarella, provolone, or cheddar.
- Add sliced avocado or pickled jalapeños
Serving Suggestions
Serve with lime wedges and a side of grilled corn. For an entertaining spread, slice the sandwiches in halves or thirds and serve them on a platter with extra chipotle–lime yoghurt sauce for dipping.
Ingredients
For the Chicken:
- 750g chicken thighs, sliced into thin strips
- 2 tsp ground cumin
- 1 tsp chipotle powder
- 2 tsp ground oregano
- 2 garlic cloves, minced
- 1 tbsp adobo sauce (from chipotle in adobo sauce jar)
- 1 tbsp freshly squeezed orange juice
- Juice of 1/2 lime (1 tbsp)
- Salt & cracked black pepper, to taste
- 1 tbsp olive oil, for grilling
For the Capsicum & Onion:
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1.5 brown onions, sliced
- 1 tbsp olive oil
- Salt & pepper, to taste
For the Chipotle–Lime Yoghurt Sauce:
- ½ cup Greek yoghurt
- 2 tsp adobo sauce (from chipotle in adobo sauce jar), or to taste
- Juice of ½ lime (1 tbsp)
- 1 tbsp chopped coriander
- 1/2 tsp honey
- Pinch of salt
To Serve:
- 4 soft rolls (Turkish, or ciabatta)
- Melty cheese like Monterey Jack or mozzarella
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
560
kcal
Protein
48
g
Carbohydrates
35
g
Fat
22
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- To marinate the chicken, combine the chipotle powder, cumin, oregano, garlic, adobo sauce, orange juice, lime juice, salt and pepper in a large bowl. Add the chicken thighs and toss to coat evenly. If time allows, marinate for 30 minutes or up to overnight for the best flavour.
- To make the chipotle–lime yoghurt sauce, mix together the Greek yoghurt, chipotle, lime juice, honey, coriander and salt in a small bowl until smooth and creamy. Cover and refrigerate until ready to serve.
- Preheat the BBQ to medium–high heat and lightly oil the hotplate to prevent sticking.
- Drizzle the capsicum and onion slices with a little olive oil, season with salt and pepper, and place on the BBQ. Cook for 10–12 minutes, turning occasionally, until softened.
- After the vegetables have been cooking for about 5 minutes, add the chicken to the BBQ. Cook for 4–5 minutes per side, until nicely charred and cooked through.
- Once cooked, toss the sliced chicken together with the grilled vegetables directly on the BBQ plate to combine and soak up all the flavour.
- Split the rolls in half and lightly grill, cut-side down, for 30–60 seconds until golden.
- Arrange the chicken and vegetable mixture into four even sections (about the length of your rolls), then layer 1–2 slices of cheese over each. Close the BBQ lid briefly until the cheese melts into the filling.
- To assemble the sandwiches, place each roll open-side down onto the chicken, vegetable and cheese mixture, pressing gently so the filling sticks to the bread. Use a spatula to flip them over, or spoon the mixture straight into the rolls if you prefer.
- Drizzle generously with chipotle–lime yoghurt, cut in half and serve immediately.
Ingredients
For the Chicken:
- 750g chicken thighs, sliced into thin strips
- 2 tsp ground cumin
- 1 tsp chipotle powder
- 2 tsp ground oregano
- 2 garlic cloves, minced
- 1 tbsp adobo sauce (from chipotle in adobo sauce jar)
- 1 tbsp freshly squeezed orange juice
- Juice of 1/2 lime (1 tbsp)
- Salt & cracked black pepper, to taste
- 1 tbsp olive oil, for grilling
For the Capsicum & Onion:
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1.5 brown onions, sliced
- 1 tbsp olive oil
- Salt & pepper, to taste
For the Chipotle–Lime Yoghurt Sauce:
- ½ cup Greek yoghurt
- 2 tsp adobo sauce (from chipotle in adobo sauce jar), or to taste
- Juice of ½ lime (1 tbsp)
- 1 tbsp chopped coriander
- 1/2 tsp honey
- Pinch of salt
To Serve:
- 4 soft rolls (Turkish, or ciabatta)
- Melty cheese like Monterey Jack or mozzarella
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
560
kcal
Protein
48
g
Carbohydrates
35
g
Fat
22
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- To marinate the chicken, combine the chipotle powder, cumin, oregano, garlic, adobo sauce, orange juice, lime juice, salt and pepper in a large bowl. Add the chicken thighs and toss to coat evenly. If time allows, marinate for 30 minutes or up to overnight for the best flavour.
- To make the chipotle–lime yoghurt sauce, mix together the Greek yoghurt, chipotle, lime juice, honey, coriander and salt in a small bowl until smooth and creamy. Cover and refrigerate until ready to serve.
- Preheat the BBQ to medium–high heat and lightly oil the hotplate to prevent sticking.
- Drizzle the capsicum and onion slices with a little olive oil, season with salt and pepper, and place on the BBQ. Cook for 10–12 minutes, turning occasionally, until softened.
- After the vegetables have been cooking for about 5 minutes, add the chicken to the BBQ. Cook for 4–5 minutes per side, until nicely charred and cooked through.
- Once cooked, toss the sliced chicken together with the grilled vegetables directly on the BBQ plate to combine and soak up all the flavour.
- Split the rolls in half and lightly grill, cut-side down, for 30–60 seconds until golden.
- Arrange the chicken and vegetable mixture into four even sections (about the length of your rolls), then layer 1–2 slices of cheese over each. Close the BBQ lid briefly until the cheese melts into the filling.
- To assemble the sandwiches, place each roll open-side down onto the chicken, vegetable and cheese mixture, pressing gently so the filling sticks to the bread. Use a spatula to flip them over, or spoon the mixture straight into the rolls if you prefer.
- Drizzle generously with chipotle–lime yoghurt, cut in half and serve immediately.
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Backyard BBQ
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