Grilled Chicken Fajitas

by Shawnda on September 23, 2012

in Chicken & Poultry,Cinco de Mayo,On the grill,Texas

Updated from the archives
Grilled Chicken Fajitas

Pushing into October, the “why didn’t we move to Colorado when we had the chance” really kicks into overdrive. It doesn’t matter how hot it was in Texas last year, it is always hotter this year. All the pumpkin and apple recipes in the world doesn’t change the fact that I ran a 5K this morning in the same sauna that was there 2 weeks ago and will still be there in 2 weeks.

I try to focus on the positive. Like how we’re about to be overrun with Meyer lemons and Rio Star grapefruit from the dwarf citrus trees by the pool. That there is a pool. And that we get to enjoy summer favorites like my husband’s chicken fajitas for dinner 10 months out of the year.

My husband is the chicken fajita lover in the house. Me? Red meat all the way. When we order out, the servers always mix up our dinners and hand me his chicken fajitas. Because girls are dainty and always concerned about their figure and calorie intake. Those same girls probably didn’t pregame with a pitcher of margaritas before they left for dinner, though ;)

Grilled Chicken Fajitas

At home, we usually make chicken fajitas. It’s almost always the least expensive option. And let’s face it. They’re really good. (Even if they are chicken.)

The citrusy, salty marinade that my husband uses for chicken fajitas has seen little change over the last 5 years. It’s tempting to constantly try to fix something that isn’t broken but I’ve circled time and time again back to the simplicity of citrus + salt + garlic and the wonderfully tender, juicy fajitas is produces. In 95 degree “fall” grilling weather.

Grilled Chicken Fajitas

A citrusy marinade that produces the most perfectly tender, juicy chicken fajitas.

Ingredients

  • 4 chicken breasts
  • 2 limes, juiced
  • 1 orange, juiced
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • Large handful fresh cilantro, chopped
  • Salt
  • Pepper
  • 1 white or yellow onion, cut into 1/4-inch slices
  • 2 bell peppers, stems and seeds removed, sliced into 1/4-inch strips
  • Olive oil, for drizzling
  • Jalapeno or serrano peppers (left whole, optional)
  • For serving:
  • Tortillas
  • Sour cream
  • Cheese
  • Cilantro

Instructions

  1. Pound chicken breasts to an even thickness (not less than 1/4 inch).
  2. Add the lime and orange juices, oil, cilantro, and a generous pinch of salt and pepper to a large ziptop bag and squeeze a few times to mix.
  3. Add chicken breasts, turning to coat. Marinate in the refrigerator for at least one hour (longer is ideal but an hour will still do).
  4. Remove from refrigerator while preheating grill to medium-high heat.
  5. Drizzle oil over onions, sliced bell peppers, and whole peppers (if using) and place on a grill pan or a makeshift grill pan formed out of a large piece of foil folded to triple thickness.
  6. Cook vegetables for 10 minutes, and then add the chicken to the grill.
  7. Toss the vegetables to promote even cooking and remove when tender.
  8. Cook chicken 6-8 minutes each side, until juices run clear.
  9. Remove from heat, tent the chicken with foil and let rest for 10 minutes before slicing.
  10. Divide chicken and peppers between tortillas and serve topped with sour cream, cheese, and cilantro.

Notes

Yields: 10-12 fajitas

Source: Confections of a Foodie Bride

Estimated time: 2 hours

{ 9 comments… read them below or add one }

1 Blog is the New Black September 23, 2012 at 1:11 pm

Looks delish! Love me some chx fajitas!

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2 Debra September 23, 2012 at 2:37 pm

Those look VERY good. :)

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3 Laura September 23, 2012 at 4:42 pm

“When we order out, the servers always mix up our dinners and hand me his chicken fajitas. Because girls are dainty and always concerned about their figure and calorie intake. Those same girls probably didn’t pregame with a pitcher of margaritas before they left for dinner, though”

This, in a nutshell, is why I love you. They look great, beautiful char on those onions!

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4 kristina September 24, 2012 at 12:21 pm

“When we order out, the servers always mix up our dinners and hand me his chicken fajitas. Because girls are dainty and always concerned about their figure and calorie intake. Those same girls probably didn’t pregame with a pitcher of margaritas before they left for dinner, though”

Oh my goodness – you are my long lost twin!!!

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5 Liz September 24, 2012 at 9:11 pm

mmmm…I love fajitas! So much so, we served them at our wedding :-) Great job, these look wonderful!

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6 Suzie September 26, 2012 at 2:44 pm

Making these tonight! I love me some chicken fajitas. And since you were so convincing, I’m about to blend up some margaritas to go with.

Love your blog, and I still swear that your real strawberry cake is the best thing EVER!!

From one red-meat-eata’ to another,
Suzie

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7 Kristina September 27, 2012 at 7:09 pm

Cooked these tonight and they were fantastic. I didn’t get the margaritas though – still have to drive kids to soccer practice.

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8 Angie R. October 18, 2012 at 12:29 pm

I am wondering if this marinade would work just as well with chicken thighs? Would you change anything? Thanks!

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9 Lynn G. December 30, 2012 at 11:47 am

Made this last night and it was delish! We added some mushrooms to the veggie mix and served it with your homemade margaritas and we had a bunch of happy campers.

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