![]() Let the chicken rest for 5-10 minutes and then slice it thinly.(If you don't have a grill skillet, see notes for alternatives.) If you have a grill skillet, cook the onions and peppers in batches, flipping them often, until cooked through and golden brown and charred in spots. Grill the chicken, flipping once or twice, until cooked through and the juices are running clear.Preheat your grill to medium-high heat.Chill the chicken & vegetables for at least 2 hours, up to 18 hours. Pour the other half of the marinade over the chicken and toss it to coat evenly. Place the chicken in another container or zip-top bag.Pour half of the marinade on the vegetables and toss them around to coat them evenly. Place the onions and peppers in a container or a zip-top bag. Peel and half the onions slice them into 1/4-inch strips.Add the rest of the marinade ingredients and mix well. In a small bowl, put the zest and juice from ONE lime and the juice from the orange.If you make one of my recipes, be sure to post it on social media and tag me at or #perrysplate so I can send you some love! Or make this Leftover Chicken Fajita Soup! Chop the meat and vegetables and add them to a breakfast hash. Make a double batch for THE BEST LEFTOVERS EVER.(I know I repeat myself, but those fajita vegetables are just the best ever.) Speaking of meat, you can also use this fajita marinade for skirt steak fajitas or pork.And using a grill skillet makes it SUPER easy. Make sure your grilling surface is really hot.That way more of the marinade gets on the surface of the meat and they’ll even grill faster. Just slice the chicken into thinner breasts (butterflied, like cutting them open like a book) on a cutting board. If you’re strapped for time or just have a hard time planning ahead (I get it), you can marinate everything at room temperature for about 30 minutes.Using a plastic ziptop bag makes marinating easier because more of the marinade comes in contact with the meat.Heck, wrap them up in warm flour tortillas and throw some sour cream on top. If you just love fajitas and you’re all about tortillas - go to town. If you’re eating keto and you don’t want a big salad, try making my Keto Tortillas (hint: they’re mostly made of cheese) a few hours ahead of time. (That’s what I do.) No, I don’t have a recipe for the spiced up ranch, but I usually add some salsa verde, hot sauce, lime/cilantro/avocado, or some Sweet Potato Fry Seasoning - that last one was better than I expected! If you’re eating gluten/grain-free, Paleo, or Whole30, just serve everything over a pile of Romaine lettuce with a drizzle of spiced-up Paleo Ranch Dressing. You can customize this to fit any lifestyle you like! How to Adapt Chicken Fajitas to a Special Diet You could add more when you add the chicken to a flour tortilla, a corn tortilla, or to a salad. I like to squirt some fresh lime juice over the top after I cut it. When that internal temperature has reached 160ish, this thinly sliced, juicy chicken breast will make your dreams come true. If you’d like to add cayenne or red pepper flakes to the chicken fajita marinade and give them some kick - I would totally support that. They’re currently at the Pepper Jack Cheese Level of spicy food training. * The “spicy” is usually hot sauce on top when I’m done because a couple of my weirdo children can’t handle the slightest amount of heat. I like them a little citrusy, a little smoky, and a little spicy*. I’ve used a few fajita recipes over the years and fudged my own for a while, and then I went on a mission to make the BEST GRILLED CHICKEN FAJITAS. You could even make these on a busy weeknight or for a date night in instead of going to a Mexican restaurant. The vegetables are marinated right along with the chicken, too. I don’t know what it is, but I swear I could eat leftover fajitas for every meal until they’re gone. *drool*ĭon’t get me wrong, I love eating fajitas in warm tortillas the day I cook them, but there’s something magical that happens when they reheat. ![]() Grilled chicken fajita leftovers are the BEST - especially tossed in a large skillet with some eggs and hashbrowns. Both these chicken fajitas and my steak fajitas are the BOMB.Ĩ0% of my excitement is anticipating the leftovers. I always get giddy when I make chicken fajitas.
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