The Best Grilled Chicken Fajitas Recipe

Chicken Fajitas Recipe

Fire up the grill for our easy Grilled Chicken Fajita Recipe! Juicy chicken, vibrant veggies, and tangy lime wrapped in a warm tortilla!

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Ingredients

  

Fajita Chicken Marinade

• ½ cup Vegetable Oil
• ½ cup Apple Cider Vinegar
• 6 oz Mexican Beer can substitute water or chicken broth
• ¼ cup Lime Juice
• 1 tablespoon of Chili Powder
• 2 teaspoons of Cumin
• 1 tablespoon Onion Powder
• 1 tablespoon Paprika
• 1 teaspoon Oregano
• 1 Tablespoon Table Sugar
• 1 lbs Chicken breast or thigh

Vegetables

• 1 Tablespoon Vegetable Oil
• 1 Sliced Bell Pepper
• 1 Sliced Onion
• 1 Tablespoon Garlic Salt

Instructions

 

• Tenderize or butterfly your chicken to ensure it is even thickness and place into a large ziplock bag.
• Combine all the marinade ingredients into a big bowl, then pour it over the chicken. Give everything a good mix in the bag to make sure the chicken gets covered with the marinade. Let it sit in the fridge for at least 2 hours before you cook it on the grill.
• Slice your vegetables into thin strips and place into a bowl. Cover with oil and garlic salt.
• Set the grill temperature to about 400°F (medium-high) and put a little oil on the grill grates so the food doesn't stick.
• Take each chicken piece out of the marinade and let any extra marinade drip off. Put the chicken on the grill and stay close by. It'll take around 16-18 minutes to cook the chicken through. Make sure to turn the chicken a couple of times while cooking. Watch over the chicken and shift it around the grill as needed. The goal is to get a bit of char on each side of the chicken.
• When the chicken is cooked, put it on a big plate and loosely cover it with aluminum foil. Give it about 10 minutes to rest before you cut into it. Place a flat iron skillet right on the grill. It'll take roughly 10 minutes, so just shift it around as needed.
• When the peppers and onions are nearly finished cooking, slice the chicken into small strips that you can easily bite. Push the veggies to one side of the skillet and put in the chicken. Squeeze some fresh lime juice over it all and take it right to the table. Remember, the iron skillet is really hot, so use gloves to handle it.
• These fajitas are good to go, perfect for sharing with your family. Grab the warm tortillas, sour cream, and whatever other toppings you like.

Introduction To Our Grilled Chicken Fajitas Recipe

Hey there, grill masters and fajita fanatics! Today, we’re diving into a dish that’ll make your taste buds do the tango – Grilled Chicken Fajitas. It’s the kind of meal that’s gonna bring the house down with flavors so bold, you’d think they have their own soundtrack. So, roll up those sleeves and let’s get that grill fired up!

The Perfect Marinade: A Flavor Fiesta

Before we get to the main event, let’s chat about what makes or breaks a fajita – the marinade. This isn’t just any old soak for your chicken; it’s a fiesta in a bag! Here’s the lowdown on creating that perfect marinade.

• Oil & Acid Harmony: Combine ½ cup of vegetable oil with ½ cup of apple cider vinegar. This duo is like the rhythm section of a mariachi band – essential.
• The Boozy Kick: Add 6 oz of Mexican beer for that “whoa, dude” factor (water or chicken broth can step in if beer’s not your jam).
• Citrus Twist: Squeeze in ¼ cup of lime juice for that zesty zing.
• Spice It Up: Now, throw in a tablespoon each of chili powder and paprika, two teaspoons of cumin, a tablespoon of onion powder, and a dash of oregano – that’s your spice crew.
• Sweet Spot: A tablespoon of table sugar to balance the heat with sweet.

Grilled Chicken Fajitas Recipe: The Breakdown

Marinating Mastery

1. Show that chicken who’s boss and tenderize it to get that even thickness.
2. Park your chicken in a large ziplock bag.
3. Pour the rockstar marinade over it, seal the bag, and give it a good shake. It’s like a dance party for your chicken.
4. Let the bag chill in the fridge. Two hours should do it, but if you can wait longer, you’re in for more flavor.

Veggie Prep: Colorful and Crunchy

1. Cut the bell pepper and onion into strips that look like they’ve been to the gym – lean and mean.
2. Toss these bad boys in a bowl with a tablespoon of oil and a generous sprinkle of garlic salt.

Grill Time: Let’s Get Fired Up!

1. Crank your grill up to about 400°F – that’s medium-high for those who don’t speak grill.
2. Oil the grates to avoid a sticky situation.
3. Rescue the chicken from the marinade bag and let it drip off the excess – no skinny dipping allowed.
4. Lay the chicken on the grill. This is where you stay on your toes, flipping the chicken every so often. Aim for 16-18 minutes or until the chicken sings a tender, fully-cooked tune.
5. While the chicken’s getting its grill on, throw on a flat iron skillet for the veggies. About 10 minutes should get them to that perfect charred sweet spot.

Final Touches: Bringing It All Together

1. After the chicken’s done, let it take a 10-minute nap under some foil. It’s been through a lot.
2. Slice it into strips that your tortilla can handle.
3. Shove the veggies to one side of the skillet (make room, fellas), and let the chicken join the veggie party.
4. Hit it with a splash of lime juice, and it’s ready to serve.

FAQs

Q: Can I use chicken thighs instead of breasts? A: Absolutely, dude. Thighs bring more juiciness to the party. Just follow the same steps, and you’re golden.

Q: What if I don’t have a grill? A: No sweat! You can use a grill pan on the stove. Just keep that heat medium-high and cook it with the same love.

Q: Can I prep the marinade ahead of time? A: You bet. Prep it the night before and let those flavors meld. It’ll be like they spent the night getting to know each other.

Conclusion To Our Grilled Chicken Fajitas Recipe

There you have it – the Grilled Chicken Fajita Recipe that’ll put some sizzle in your step and some flair on your plate. This dish isn’t just dinner; it’s an experience. So grab your pals, crack open a cold one, and bask in the glory of a job well done. Happy grilling, y’all!