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Chicken Fajitas - fresh vegetables & tender chicken seasoned perfectly then grilled. Simply Sated
5 from 3 votes
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Chicken Fajitas

Chicken Fajitas - fresh vegetables & tender chicken seasoned perfectly then grilled - whether for a party or for one; you can't go wrong with this dish. ------------------- Inspiration: http://www.foodnetwork.com/recipes/ree-drummond/chicken-and-beef-fajitas.html
Course Entree, Main
Cuisine Mexican
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4
Author Susie Gall

Ingredients

  • For the Chicken & Vegetable Marinade:
  • 4 tablespoons Canola or Vegetable Oil
  • 2 tablespoons Worcestershire Sauce
  • 1/3 cup freshly squeezed lime juice 2 limes
  • 2 cloves garlic – minced
  • 2 tablespoons ground Cumin
  • 2 tablespoons Chili Powder
  • 1 teaspoon Smoky Paprika
  • 1 teaspoon dried Cilantro or 2 tablespoons fresh – chopped
  • ½ teaspoon Red Pepper Flakes
  • 2 teaspoons brown sugar
  • 1 teaspoon Kosher Salt
  • 1 teaspoon ground black pepper
  • 1 jalapeno Pepper – seeds and rib removed – diced – optional
  • Other Ingredients:
  • 4 chicken breasts – skinless and boneless
  • 4 Bell Peppers in different colors - Red Orange, Yellow, Green – sliced thin
  • 2 Sweet Yellow Onions – halved and sliced thin
  • 2 tablespoons Canola Oil
  • 2 tablespoons butter
  • Flour Tortillas – small are best – warmed slightly
  • --------------------------------------------------------------
  • Possible Toppings:
  • Pico de Gallo - http://www.simplysated.com/popcorn-shrimp-tacos-coleslaw-pico-de-gallo/
  • Sour Cream
  • Avocados
  • Margarita Guacamole: http://www.thecookierookie.com/margarita-guacamole/
  • Shredded Cheese
  • Beans
  • Fresh Cilantro – chopped
  • Salsa
  • Lime Wedges
  • Black Beans – drained

Instructions

  1. For the Marinade:
  2. Combine all marinade ingredients in a medium bowl and mix well.
  3. In a different medium bowl; pour half of the marinade.
  4. ------------------------------
  5. For the Chicken:
  6. Place chicken breasts in one bowl and turn until chicken is coated with marinade.
  7. Place sliced vegetables in the other bowl and turn until vegetables are coated with marinade.
  8. Cover both bowls and keep in the fridge at least 1-2 hours.
  9. ------------------------------
  10. For Grilling the Chicken and Vegetables:
  11. Prepare the grill for high heat.
  12. Spray a grill basket or tray with cooking spray. Remove the marinated vegetables from the fridge and place them on the prepared grill pan. Set aside until after the chicken has cooked.
  13. Once the coals are hot, place the marinated chicken on the grill and cook on both sides until cooked through (internal temperature of 165F), approximately 4 minutes per side. Remove the chicken from the grill, cover with foil and let it rest while vegetables are cooking.
  14. Place the pan with the vegetables on the grill and cook until tender but still has a little crunch – about 10 minutes. Toss occasionally.
  15. -------------------------------
  16. For the Tortillas:
  17. Wrap the tortillas in a damp paper towel then warm in the microwave on HIGH for a few seconds. OR…
  18. Wrap in foil and warm on the grill for a few minutes. Be sure to turn after one minute.
  19. -------------------------------
  20. To Serve:
  21. Place the vegetables on a platter then place the chicken breasts on top.
  22. Serve will the other toppings and tortillas.
  23. Enjoy!