Grilled Chicken Fajitas – a delicious, simple Mexican meal that everyone in your family will enjoy – put it all together on the grill and enjoy!
My daughter-in-law, Lindsay asked what she could bring for a get-away weekend we were spending together. I asked if she’d mind preparing one of the lunches and she happily obliged.
Wow, what an amazing lunch it was, Grilled Chicken Fajitas; we oohed and aahed and mmmmmmmed our way through the fabulous mid-day meal, with lots of smiles and compliments to the chef. It was so delicious, I asked her to share it with you.
This past year, Nick got a charcoal grill for his birthday. Everyday when we’re talking about what to make for dinner, his request is always “Something I can grill.” He has loved experimenting with his new toy and this works out well for both of us!
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 1 jalapeño seeded and diced
- 2 tablespoons minced cilantro
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2-3 large chicken breasts butterflied also works well with skirt or flank steak
- 2 bell peppers seeded and cut in half (I used 6 mini bell peppers)
- 1 large onion cut into thin slices do not separate the rings
- flour tortillas
- In a medium bowl mix together the lime juice, oil, garlic, Worcestershire sauce, brown sugar, jalapeño cilantro, salt and pepper. Reserve 1/3 cup of the marinade and set aside. Place chicken in the marinade, cover and let sit in the refrigerator 15-30 minutes.
- Brush the peppers and onion slices with oil and season with salt and pepper.
- Place vegetables and marinated chicken on grill, turning the chicken 45 degrees after about 3 minutes to create grill marks.
- Continue to cook peppers and onions, flipping them until they are charred and the onions are translucent.
- Flip chicken breast and continue cooking until they reach 160 degrees or are no longer pink inside. Transfer to a platter and allow chicken to rest, so juices redistribute.
- Separate the onions into rings and slice the peppers and chicken into strips.
- Drizzle remaining marinade over the chicken and vegetables and toss to coat.
- Serve the chicken and vegetables with the flour tortillas and your choice of toppings.
Nutritional Information does not include optional toppings: Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro.
Adapted from Annie's Eats