Grilled Chicken Fajitas
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
887 kcal
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Course
Main Course, Lunch, Dinner
Grilled Chicken Fajitas
Description
Grilled Chicken Fajitas combine marinated chicken with charred vegetables to create a dish known for its vibrant flavor and appealing texture contrast. The chicken is marinated in a mixture of lime and orange juice, olive oil, garlic, and fajita seasoning, then grilled to develop a caramelized exterior while remaining juicy inside. Bell peppers and red onion strips are sautéed until slightly soft and charred, adding a sweet and smoky note. Assembled in warm tortillas, the fajitas are complemented by optional pico de gallo and lime slices for added brightness.
The fajitas can be made with either chicken thighs or breasts, with thighs offering a richer flavor. Grilling can be done on a skillet or outdoors, with careful attention to cooking times ensuring the chicken reaches an internal temperature of 165°F. The combination of citrus and seasoning in the marinade enhances the chicken's taste without overpowering the natural flavors.
These fajitas are ideal for casual family dinners or gatherings, with tortillas making them easy to assemble and customize at the table. They can be accompanied by sides like rice or beans, or enjoyed on their own as a flavorful protein and vegetable dish.
Chicken thighs are preferred for more flavor, though chicken breasts can also be used; adjust grilling times accordingly.For outdoor grilling, cook boneless thighs about 5 minutes per side and breasts 5-6 minutes per side until 165°F internal temperature.Use Mexican or Key limes for authentic juice; their small size and high juiciness enhance the marinade.Mexican oregano, with its licorice and citrus notes, is recommended in the seasoning blend if available; otherwise, Mediterranean oregano can be used.
Ingredients
- 2 lbs chicken (See Note 1)
Marinade
- 1/4 cup lime juice (See Note 2)
- 1/4 cup orange juice
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 2 tbsp chicken fajita seasoning
Construction
- 4 bell pepper sliced into strips, color variety
- 1 red onion sliced into strips, large
- 1 tbsp olive oil
- 8 tortillas
- 2 cups Pico de Gallo optional
- 2 lime sliced
Instructions
- Mix together the marinade ingredients and add the chicken. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
- In a large grill skillet over medium high heat add chicken and cook for 3 to 4 minutes until browned and caramelized. Turn and cook for 4 minutes, or until internal temperature is 165°F (See Note 1 for outdoor grilling). Transfer to a cutting board and allow to rest 3-5 minutes. Slice into thin strips.
- While chicken is cooking: In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
- Serve sliced chicken and vegetables with warm tortillas. Top with pico de gallo (optional) and sliced limes.
Notes
- Chicken thighs offer more flavor than breasts; adjust grilling times to avoid overcooking.
- For outdoor grilling, cook boneless thighs about 5 minutes per side and breasts 5-6 minutes per side until internal temperature reaches 165°F.
- Use Mexican limes for marinade juice due to their small size and juiciness.
- Mexican oregano adds a citrus and licorice note; Mediterranean oregano is an acceptable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Calories | 887kcal | 44% |
| Carbohydrates | 62g | 21% |
| Protein | 49g | 98% |
| Fat | 49g | 75% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 170mg | 57% |
| Sodium | 1108mg | 46% |
| Potassium | 921mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 5530IU | 111% |
| Vitamin C | 176.9mg | 197% |
| Calcium | 121mg | 12% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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