Name: Grilled Chicken Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1/2 cups (118 ml) freshly squeezed lime juice; 2 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp Worcestershire sauce; 2 tsp brown sugar; 1 jalapeño seeded and diced; 2 tbsp minced cilantro; 1 tsp salt; 3/4 tsp 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 think slices (do not separate the rings); flour tortillas; Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro

Description

Fresh flavors shine in this vibrant marinade.
Grilled chicken and peppers are perfect in warm tortillas.

Ingredients

Units Scale

1/2 cups (118 ml) freshly squeezed lime juice
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp Worcestershire sauce
2 tsp brown sugar
1 jalapeño seeded and diced
2 tbsp minced cilantro
1 tsp salt
3/4 tsp 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 think slices (do not separate the rings)
flour tortillas
Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro

Instructions

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.
Place chicken in the marinade, cover, and let sit in the refrigerator for 15-30 minutes.
Brush the peppers and onion slices with oil and season with salt and pepper.
Preheat your grill to medium-high heat (approximately 400°F/204°C).
Place vegetables and marinated chicken on the grill, turning the chicken 45 degrees after about 3 minutes to create grill marks.
Continue cooking peppers and onions, flipping them until they are charred and the onions are translucent.
Flip chicken breast and continue cooking until they reach 160°F (71°C) or are no longer pink inside.
Transfer chicken to a platter and allow it to rest.
Separate the onions into rings and slice the peppers and chicken into strips.
Drizzle the remaining marinade over the chicken and vegetables and toss to coat.
Serve the chicken and vegetables with flour tortillas and your choice of toppings.

Notes

For extra flavor, marinate the chicken for up to 4 hours, or overnight.
If you don’t have a grill, you can cook the chicken and vegetables in a large skillet over medium-high heat.
Leftover fajitas can be stored in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 5
Sodium: 600
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 18
Carbohydrates: 35
Fiber: 5
Protein: 35
Cholesterol: 100