Baste the chicken with the reserved 2 tablespoons of marinade as you grill and after flipping. I had initially doubled the recipe, so I did go ahead and add the full 1/2t.
Rachael. Hope you enjoy!
Thighs will hold up to marinating longer and thighs are often preferred for grilled chicken because the meat will dry out less than chicken breasts. 402.2 calories; protein 25.7g 52% DV; carbohydrates 46.1g 15% DV; fat 12.9g 20% DV; cholesterol 51.7mg 17% DV; sodium 624.8mg 25% DV.
Place chicken and peppers (cut-sides down) on the preheated grill. Made it for Cinco de Mayo and it was a hit! What flavorful chicken….I will be using this again in the future! Served with pico, sliced avo, shredded cheese and sour cream. Thank you, thank you!!! Thank you for another addition to my menus.
Had it with brown rice instead of tortillas. 3. I always slice my chicken while it’s still a tad frozen, so much easier to slice & sautee evenly. Add the peppers and onions. Thank you! The family gobbled them up. Divide chicken and onion among tortillas, placing in center. I did not make the veggies but I just made soft tacos with the traditional taco toppings. It’s so delicious and definitely restaurant quality. When I think of fajitas, what comes to mind is that sizzling, smoking-hot cast iron skillet from my favorite Tex-Mex restaurant. Those is the best recipe I have ever made for Fajitas. This was the second time I made your chicken fajitas. Great for summer barbecue parties. The chicken is perfectly seasoned, very flavorful but not too salty, and not too heavy on the chili powder taste.
My family devoured the fajitas! . Remove chicken from marinade and discard remaining marinade. LESS-, © 2020 ®/TM General Mills All Rights Reserved. (I still think they’re best with thighs, though :)! This will be the only one I’ll make again. This was my first time at making chicken fajitas and we thought they were pretty good. Hi! Open a 1 gallon zip-lock bag and place in a medium bowl. Join 90,000 others to get your Combine all the spices in a small bowl and mix them well.
I have made these many times for my family and friends and always get rave reviews.
Hello Jenn- Dumb question. I searched for a chicken fajita recipe to use my new Weber BBQ.
I don't know why it took me so long to do it this way, but man these are good. I’d love to know how it turns out.
Assemble and serve with any of your favorite fajita toppings. I can’t tell any difference in flavor, and have found that when kids and grandkids are coming, I LOVE being able to pull this wonderful chicken out of the freezer.
Once the chicken and the vegetables are done, throw on a few flour tortillas and grill them for about 2 minutes per side. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
so good, taste better than the restaurant. Place the veggies on one half of the grill. It was the best ending for a perfect meal.
The chicken is a standout–exceptionally flavorful and tender. This recipe will give you everything – the spice rub, how to grill the vegetables… trust me, tonight is chicken fajitas night! Quick question, it’s frigid & icy out and I’m NOT grilling today. You can just squeeze some lime juice over the chicken before serving – it will still be delicious! Use a grill pan. I don’t have an outdoor grill. Would definitely recommend! Yours aren’t pleasing texture- wise because you pounded them, lime juice was not the culprit. It isn’t new to the blog, but it definitely deserved to be …
-Once the print box opens with printing options, click on the drop-down and select “Save as PDF” -Save it on your computer. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. After making this one, I’ve thrown away all the others. We all agreed that we would happily eat the marinated grilled chicken on its own, maybe served with the Mexican rice from this site and a side vegetable. Keep them coming!
Good question Gordon – it can be a little dizzying distinguishing between all of them!
Thinly slice the cooked chicken, slice the peppers and onion. I always wondered how they make the rice like that (and not out of a package). © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 12 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I roasted the onions and peppers in the oven. It was a total hit and everyone loved it.
For the cheese, I elected to use Mexican 4-cheese blend. Green peppers will work, but the sweetness of red/yellow/orange peppers works better. Delicious. The only change I made is that I used a broiler instead of the grill because our Chicago weather is still chilly and rainy, and thin cut chicken breasts to save a little time. hunny, lol. And is the salt kosher or table?
While it’s different, I also have a fish taco recipe you may want to check out.
I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Rub vegetable or olive oil over the peppers and onion rings. We can’t wait to try the fajitas! The flavours in the marinade are fantastic. Have it planned to make again next week.
I have a question: do you think this recipe will pair well with seafood like shrimps or cod fish?
Hope your mom enjoys! Thanks for another great recipe, Jenn! I was broiling the ingredients for the OUAC salsa (also 5*) and thought this would save on clean up. Outstanding! Made this for Cinco de Mayo and it was fantastic. Hi Melanie, you could make the marinade for the chicken, put the chicken in, and freeze it in the marinade or fully cook and freeze the chicken. I have been looking for years for a great fajita recipe. Mouthwatering grilled chicken fajitas with a little zing. Thank you for all of your hard work creating these amazing recipes for your readers to enjoy!
Will definitely make these a regular on the dinner menu and will try with steak and shrimp too. This was really good even though I only marinated it for 3 hours.
Hope that helps! I followed the recipe as written but added some mushrooms that were reaching the outer limits of their shelf life and had to be used up. I’m using the leftovers to make a fajita salad.
One of the reasons I love grilled chicken dinners like this one is that the steps are broken apart and it really feels like the dinner doesn’t take much prep time at all. It’s smokey in flavor and the sugar added to the veggies does allow them to caramelize in the pan. The ingredient looks long but don’t let that deter you. 1 pound skinless, boneless chicken breast halves.
Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave. The Chicken Fajitas was a huge success! I do think it would work with skirt steak or flat iron steak. This chicken marinade recipe yields the most flavorful chicken and pairs great with rice, quinoa, tortillas, etc.
How would you cook it if you couldn’t grill it?
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