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!
- ½ 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
- ¾ 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 ⅓ 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