Chicken Fajitas
Chicken Fajitas are one of our favorite Mexican dishes for any night of the week. A delicious marinade makes the most flavorful fajitas that you've ever made at home.
Servings: 4 Servings
Calories: 871kcal
Ingredients
- 1 1/2 pounds boneless chicken cut into strips
- 1/2 cup + 2 tablespoons olive oil divided
- 1/2 cup pineapple juice
- 2 limes
- 1/3 cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon + 1/2 teaspoon kosher salt divided
- 1 tablespoons + 1/2 teaspoon black pepper divided
- 1 large onion sliced
- 2 cups diced bell peppers
- 8 Fajita size flour tortillas
- 1 cup shredded cheese
- cilantro
- salsa
- sour cream
Instructions
- In a bowl whisk together the 1/2 cup of olive oil, pineapple juice, juice of one lime, brown sugar, cumin, chili powder, 1 tablespoons of salt and 1 tablespoon pepper. Reserve ¼ cup of marinade and set aside.
- Cover chicken in marinade, mixing until well coated. Use a zip top bag or plastic wrap covered bowl. Refrigerate 1 - 2 hours.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor. Toss onions and bell peppers with 2 tablespoons olive oil, 1/2 teaspoon of salt and 1/2 teaspoon pepper.
- Add a griddle or cast iron skillet to the grill and add the onions and bell peppers. Cook, stirring occasionally for about 5 minutes.
- Remove the chicken from the marinade and add to the grill with the vegetables. Cook with the grill closed about 10 minutes.
- Stir the fajita mixture and add the reserved cup of marinade. Continue to cook with the grill closed until vegetables are cooked through and chicken reaches 165° using a digital thermometer.
- Remove from grill to a serving platter.
- Serve immediately with warmed tortillas, shredded cheese, sour cream, salsa, lime slices and cilantro.
Notes
Orange juice can be substituted for pineapple juice.
Chicken fajitas can be served over rice in place of tortillas.
Stovetop Directions: Cook onions and peppers in a large cast iron skillet over medium- high heat, stirring occasionally, about 5 minutes.
Remove chicken from marinade and add to the skillet. Cook, stirring often for 10 minutes. Add reserved marinade and continue to cook until chicken reaches 165° and vegetables are cooked through.
Nutrition
Serving: 1g | Calories: 871kcal | Carbohydrates: 73g | Protein: 64g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Cholesterol: 172mg | Sodium: 1039mg | Fiber: 6g | Sugar: 9g