Grilled Chicken Fajitas are a great blend of well seasoned; marinated charred chicken served with bell peppers and onions all wrapped in a warm tortilla. Just follow these easy step by step photo instructions.
2Skinless boneless chicken breast cut cross grain about 1/2 inch thick
1/2tablespoonred wine vinegar
1limeor 2 tablespoons juice - Optional
1onion slicedlarge yellow 1/2 inch thick
2peppersseeded and sliced about 1/2 inch thick
1-2tablespoonsolive oilenough to coat the peppers and onion
8-10warm corn or flour tortillas
Preheat grill with a griddle or large grill pan in place on high. And oil.
In a medium bowl whisk all marinade ingredients together.
Clean and cut chicken into strips across the grain.
Add chicken to the marinade. Mix well and let sit at room temp while dealing with veggies. Refrigerate if not being used within 30 minutes.
Cut onion and peppers and coat with 1 tablespoon olive oil and 1/4 teaspoon salt.
After the grill is preheated for at least 10 minutes, place vegetables on the griddle and occasionally stirring, cook about 6 minutes until starting to brown and softening. Grill lid should be open for this recipe. If browning too fast, turn down the heat or move to a cooler part of the grill.
Place chicken on the griddle and cook for about 6-8 minutes until cooked well. Stir every few minutes along with the veggies. You should be able to cut the chicken with a wooden spoon when done and an internal temperature of 165.
Then mix in vegetables and stir well. Serve.
This recipe is unusual in that the grill lid is left open.
This needs about 1 1/2 pounds of chicken, I chose skinless boneless chicken breasts, but thighs would work great.
Cut across the grain of the meat as much as possible.
If you don't have red wine vinegar, you can substitute some apple cider or rice vinegar but not at the same volume. Do about a third to half the volume and taste test it. Vinegar can overwhelm a dish quickly.
I buy limes frequently for recipes, but I do not normally keep them around. So I do usually keep some lime juice in the refrigerator. Or you can just slip it.
Add a little heat with 1/2 teaspoon cumin.
Good refrigerated for 3-4 days. And I'm sure would freeze well but I have never had that much leftover.
Nutrition does not include serving ingredients.
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