Tired of boring old man Chicken recipes But don’t you want to get a takeaway? These Grilled chicken bean They are fast, full of flavor and will satisfy your Mexican food cravings!
This recipe for grilled chicken fajita is perfect for weekdays or lazy weekends. Rich in tons of smoky flavor, these grilled chicken chicken fajitas will make an excellent addition to your weekly rotation for dinner. Unlike our smoked chicken breasts, this version is in the warm and fast grill for a quick and easy dinner of the week or a little rebellion on Tuesday Taco.
What are the grilled chicken fajitas?
The juicy and tender chicken thighs are seasoned with a mixture of sajita, chilli pepper and lime pepper and grilled pepper together with a colored medley of fajita vegetables such as green and red peppers, yellow onions and jalapeños. Everything wrapped in a warm and seasoned tortilla with your favorite fixings such as sour cream, guacamole and sauce; These delicious Fajitas will surely become one of the favorites from the family!
Ingredients of grilled chicken chicken
- Fresh lime: It adds a spicy flavor to the marinade.
- Vegetable oil: It helps to evenly distribute flavors and tends chicken. You can also use olive oil if you prefer.
- Garlic cloves: Provide a salted marinated flavor.
- Worcestershire sauce: It adds a unique taste of umami to the marinade.
- Brown sugar: Add a pinch of sweetness to balance the costume of lime juice.
- Jalapeno: Adds a spicy football to the marinade.
- Chopped fresh coriander: It provides a fresh and herbaceous flavor with the marinade.
- Salt and pepper: Improves the general flavor of the dish.
- Leather -free chicken -free chicken remains: Cook more uniformly and remain tender.
- Red onion: It adds a slightly sweet and crunchy consistency to the Fajitas.
- Pepper Rossi and Verdi Add a touch of color and a slightly sweet flavor to the Fajitas.
- Tortillas: Flour or corn, depending on the preferences or dietary needs. Serve as a base for the fajitas.
How to prepare grilled chicken chicken fajitas
Fajita chicken marinated
- Beat the lime juice together, 4 tablespoons of oil, garlic, worker, brown sugar, jalapeno, coriander, salt and a pinch of pepper in a small bowl.
- Book 1/4 cup and pour the rest in a zip closing bag that can be drawn up with the chicken. Refrigerate for at least 15 minutes.
Grill the chicken fajitas
- In the meantime, take a good fire in the coal grid. Take those beautiful and gray coal. Clean the grill and put it on hot coals.
- Brush the onion (safe with a toothpick if necessary to prevent the onion rings from sliding into pieces) and pepper with the remaining oil.
- Carefully spray the grill with grilled oil or use a paper napkin soaked in oil and rub the grill.
- Remove the chicken from the marinade and place it on the hot side of the grill. Place the onion and pepper neighborhoods, the skin downwards, on the cooler side.
- Cook the chicken until golden, from 4 to 5 minutes, upside down and cook until the chicken is cooked. Then, grill the chicken for 4-5 minutes more until the internal temperature reads 160 degrees F with an instant thermometer.
- Continue to cook the peppers and onion until they are charred, from 8 to 10 minutes. Transfer to a plate and remain hot.
- Heat the tortillas some at a time on the cooler side of the grill, 20 seconds per side. Wrap in an aluminum sheet to warm up.
- Separate the onion rings, cut the pepper and chicken on a cutting board and mix with reserved marinade.
- Hot tortillas, if necessary. Serve with your favorite Fajita condiments.
Tips for recipes of carnivorous experts as a girl
The key to preparing the best chicken fajitas is to beat the chicken breast before grilling. Blue the meat also guarantees cooking in everything and makes it easier for the marinated penetrating the fibers. As a result, you have a wonderfully tender chicken that explodes with a rich flavor.
Leftovers and heating
Store the remaining chicken and the vegetables in an airtight container in the refrigerator for a maximum of 3 days. Although vegetables can be more fond, they will still have a fabulous flavor like the first time!
As for the heating, you can microwave the grilled chicken chicken fajitas for 30-45 seconds with a damp paper napkin at the top to keep them juicy. If you have a little more time, try heating it on a pan for a few minutes until the Fajitas are quite hot for your tastes.
What to serve with grilled chicken bean
You can serve grilled chicken chicken fajitas, transform them into burrito bowls or even place them on a bed of Popper Jalapeño grilled chipper!
To mix a barbecue, serve the fojitas of the steak next to it grilled together with these. Or, to complete this meal, prepare some rice, cauliflower rice and Rajas with cream. For an additional bonus, test cream or homemade chimichurri for impertinent condiments.
Frequent questions about the recipe
It totally depends on your personal preferences or dietary needs! Flour tortillas are soft, flexible and do not crumble under pressure. In the meantime, corn tortillas are more solid, slightly sweeter and gluten -free, making them an excellent option if you look at your calories or you have a gluten allergy.
Of course, you can use boneless and leather -free chicken thighs if you prefer. The use of chicken legs will give you more juicy and tasty fajitas!
Absolutely! If you don’t have access to a grill, you can still prepare delicious chicken fajitas in a cast iron pan. Just make sure to cook the chicken and vegetables over medium heat to avoid burning and turning them frequently to make sure they cook evenly.
Heaven is the limit when it comes to condiments! Some popular options include diced tomatoes, grated cheese, sliced avocado, chopped coriander and jalapeños sottaceto. And don’t forget the sauce, sour cream and guacamole! More condiments, the better.
Absolutely! Fajita bowls are an excellent option if you are looking at the intake of carbohydrates or you simply want to mix things. Just stratify the grilled chicken and vegetables on a bed of rice or lettuce and top with all your favorite fixings. It is like a deconstructed and equally delicious fajita.
YES! You can use yellow or orange peppers if you prefer! The orange and yellow bell peppers tend to be on the sweetest side instead of wages, such as the green bell peppers.
We also love Poblano peppers roasted on fire for a richer flavor.
More delicious chicken recipes
Do not look beyond these grilled chicken fojitas if you want a delicious and nutritious meal that will satisfy your Tex-Mex cravings! Made with juicy grilled chicken breast, vibrant vegetables and hot tortillas, this dish is a simple and simple pleasure that will undoubtedly delight your palate! Make sure to Evaluate the recipe cARD and leave a comment below to help the next reader.
He experimented with the bold flavors of these grilled chicken chicken fajitas, with marinated chicken, skipped vegetables and a mixture of spicy spices. Follow our simple recipe to create a lively and delicious meal that is perfect for sharing.
Prevent the screen from going to sleep
Bang the lime juice together, 4 tablespoons, garlic, Worcestrshire, brown sugar, jalapeno, coriander, a little salt and a pinch of pepper in a small bowl.
Book 1/4 cup and pour the rest in a zip closing bag that can be drawn up with the chicken. Refrigerate at least 15 minutes.
In the meantime, take a good fire in the coal grid. Take those beautiful and gray coal. Grateful grateful and put on hot coal.
Brush the onion (safe with a toothpick if necessary to prevent the onion rings from sliding into pieces) and pepper with remaining oil.
Carefully spray the grill with grilled oil or use a paper napkin soaked in oil and rub the grill.
Remove the chicken from the marinade and place it on the hot side of the grill. Place the onion and pepper neighborhoods, the skin downwards, on the cooler side.
Cook the chicken until golden brown, from 4 to 5 minutes, upside down and cook until the chicken is cooked, from 4 to 5 minutes more, and reads 160 degrees with an instant thermometer.
Continue to cook the peppers and the ions until they are charred, from 8 to 10 minutes. Transfer to the plate and remain hot.
Heat the tortillas some at a time on the cooler side of the grill, 20 seconds per side. Wrap in an aluminum sheet to warm up.
Separate the onion rings, cut the pepper and chicken and mix with reserved marinade.
Serve with desired accompaniments.
Inspired by the illustrated summer recipe of the cook’s cook. You can also replace the stripes of shrimp or hips steak. You can also make a vegetarian version with grilled tofu or thin pumpkin slices.
Calories: 1225Kcal | Carbohydrates: 31G | Protein: 76G | Fat: 90G | Saturated fat: 68G | Cholesterol: 216mg | Sodium: 575mg | Potassium: 2046mg | Fiber: 6G | Sugar: 16G | Vitamin A: 4420Iu | Vitamin C: 281.5mg | Soccer: 89mg | Iron: 3.3mg
