Grilled Chicken Fajitas Recipe

Grilled Chicken Fajitas Recipe
from the kitchen of: Bonnie Harrison A delicious fajita cooked on the grill rather than on the stove top. It’s easy to change the number of servings with this quick and pleasing recipe.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 1 c cilantro chopped
  • 1 c olive oil
  • ¼ c lime juice
  • 1 clove garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 3 lb boneless skinless chicken breast halves (chicken tenders also work)
  • 3 green chilies
  • 1 red hot chili pepper seeded and cut into ¾ inch wide strips
  • 2 red onions sliced into
  • ½ inch rounds and separated into rings
  • 12 (8 inch) flour tortillas
  • OPTIONAL TOPPINGS
  • salsa grated cheese
  • sour cream
  • chopped cilantro
  • avocado sliced or diced
  • black olives sliced
Instructions
  1. Preheat grill to medium-high heat. Puree cilantro, olive oil, lime juice, garlic, cumin, and chili powder in a blender or food processor. Place chicken in a glass baking dish and pour ⅓ of marinade over chicken, turning to coat all sides. Season with salt and pepper, if desired. Transfer chicken to barbecue. Grill chicken until cooked through (710 minutes per side, depending on thickness of chicken). While chicken is cooking, slice and prepare vegetables. Arrange vegetables (chilies, red pepper, and onions) on a rimmed grilling or baking pan; pour ⅓ of marinade over vegetables. Season with salt and pepper, if desired. Remove cooked chicken from grill and transfer to a work surface. Grill vegetables until tender, turning often (about 15 minutes). Meanwhile, slice chicken cross-wise into strips. Grill tortillas until charred (1 minute per side). Fill tortillas with chicken and vegetables and drizzle with remaining marinade. Serve with your favorite salsa and toppings.

 

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