Grilled Chicken Fajitas

Chicken Fajita Packets

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1 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1/4 cup tequila (optional)
2 to 3 tablespoons chopped chipotles in adobo sauce (depends how spicy you want it)
4 tablespoons olive oil, divided
Salt and pepper
3 to 4 boneless, skinless chicken breasts, pounded slightly
2 large red onions, sliced into 1/2-inch thick slices, rings not separated
3 peppers (green, red, yellow), cut into chunks
Warm flour tortillas
Sour cream
Fresh chopped cilantro
Fresh salsa or pico de gallo

In a medium bowl, whisk together orange juice, lime juice, tequila, chipotles and 1 tablespoon of oil. Reserve 1/2 cup of the marinade and refrigerate it. Place the chicken breasts in the marinade. Refrigerate for up to 8 hours. Remove chicken from marinade and discard the marinade. Add remaining 3 tablespoons oil to reserved marinade you had set aside and whisk to combine. Season chicken with a little salt. Grill chicken over medium heat for about 4 to 7 minutes per side, flipping once. Brush with reserved marinade the last couple minutes of grilling. In a large bowl, toss onions and peppers with reserved marinade and toss to coat. Grill veggies for a couple minutes on each side until they get a bit browned and start to soften, flipping once. When chicken is cooked through, remove it from grill at let rest a few minutes. Slice chicken into thin strips. Serve chicken and veggies in warm tortillas with a dollop of sour cream, fresh cilantro and a little salsa or pico de gallo if you like.

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