GRILLED CHICKEN FAJITAS
Make and share this Grilled Chicken Fajitas recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub both sides of chicken with garlic.
- Place chicken, green pepper and onion slices on greased grill over medium-hot coals.
- Grill 20 minutes or until cooked through, turning occasionally.
- Cut chicken and green pepper into thin strips.
- Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla; fold.
- Serve with salsa.
- Use Your Stove: Cut chicken into strips.
- Spray skillet with nonstick cooking spray.
- Add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes.
- Add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
- Continue as directed.
Nutrition Facts : Calories 167.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 34.2, Sodium 230.1, Carbohydrate 17.4, Fiber 1.4, Sugar 1.4, Protein 16.4
GRILLED CHICKEN FAJITAS PLATTER
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
- Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
- Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
- Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
GRILLED CHICKEN FAJITA SALAD
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Panasonic
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
- Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
- Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
- If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
- Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g
GRILLED CHICKEN FAJITAS
Add a little char to your fajitas and skip the stove with this essential summertime recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
- Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
GRILLED CHICKEN FAJITAS
Make and share this Grilled Chicken Fajitas recipe from Food.com.
Provided by GraceSC
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken strips, onion strips, and pepper strips into resealable plastic bag.
- Whisk together lemon juice, vegetable oil, and chili powder.
- Pour mixture into the bag and toss to coat.
- Marinate mixture in refrigerator for at least 1 hour, but better if marinate over night or while at work.
- Spray grill pan with cooking spray.
- Heat pan on medium-high heat.
- Place chicken and vegetables on pan reserving marinade.
- Grill 5 minutes on each side or until chicken is no longer pink.
- While grilling, occasionally brush with marinade.
- Place chicken and vegetables in center of each tortilla and wrap tortilla.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 529.7, Fat 13.8, SaturatedFat 3, Cholesterol 65.8, Sodium 801.1, Carbohydrate 63.7, Fiber 4.9, Sugar 4.5, Protein 36.2
CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
Categories Chicken Herb Onion Pepper Poultry Kid-Friendly Quick & Easy Backyard BBQ Lime Bell Pepper Summer Grill/Barbecue Tortillas Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
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GRILLED CHICKEN FAJITAS - CANADIAN LIVING
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GRILLED CHICKEN FAJITAS - KEVIN IS COOKING
From keviniscooking.com
- Mix together the marinade ingredients and add the chicken. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
- In a large grill skillet over medium high heat add chicken and cook for 3 to 4 minutes until browned and caramelized. Turn and cook for 4 minutes, or until internal temperature is 165°F (See Note 1 for outdoor grilling). Transfer to a cutting board and allow to rest 3-5 minutes. Slice into thin strips.
- While chicken is cooking: In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
GRILLED CHICKEN FAJITAS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
- Place the chicken, onion, bell pepper in a resealable bag. In a small bowl, whisk together the fajita seasoning, oil and water. Pour the marinade into the bag and seal tightly. Allow the chicken to marinade in the refrigerator for 1-12 hours.
- Remove the chicken, onion and bell pepper from the marinade. Discard the marinade. Place the chicken, onion and bell pepper on the grill. Grill for 3-4 minutes and then turn over. Cook for an additional 4-5 minutes or until the chicken is cook through. Transfer to a platter, cover with foil and allow the chicken to rest for 5 minutes. While the chicken rests, place the tortillas on the grill and cook for 1 minute on each side. Transfer to a platter and cover with foil until ready to serve.
GRILLED CHICKEN FAJITAS IN FOIL {HEALTHY AND FOOLPROOF ...
From wellplated.com
- Preheat the grill to medium/medium high (about 450 degrees F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
- Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
- Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.
GRILLED CHICKEN FAJITAS - BALCONY GRILLED - AMAZING FOOD ...
From balconygrilled.com
- Use a whisk or hand blender to mix the Fajita Marinade ingredients together in a pint measuring cup or medium-size bowl until emulsified.
- For Grilled Chicken Fajitas, put ¼ cup wood pellets in the smoker tube. Evenly distribute the pellets so that they are mostly in a single layer in the tube.
GRILLED CHICKEN FAJITAS - ONCE UPON A CHEF
From onceuponachef.com
- (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even 1/2-inch thickness.
- Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
GRILLED CHICKEN FAJITA SALAD - RECIPE RUNNER
From reciperunner.com
- Add the chicken to a resealable bag. Add all of the chicken marinade ingredients to the bag, seal it and massage into the chicken. Refrigerate for an hour or overnight.
- Add the peppers and onions to a separate resealable bag with the olive oil, chili powder, salt and pepper. Seal the bag and massage into the vegetables. Refrigerate or set aside.
- Put all of the vinaigrette ingredients into a blender and blend until smooth. Taste for seasoning and adjust as needed. Pour the vinaigrette into a jar or bowl and set aside.
GRILLED CHICKEN FAJITAS - THE MOUNTAIN KITCHEN | FOOD WITH ...
From themountainkitchen.com
- Add all of the fajita seasoning spices together inside a sealed container and shake, or whisk together well in a small bowl. Mix well. Coat the chicken thighs well with the prepared fajita seasoning. Cover with plastic wrap or place the chicken into a plastic bag and refrigerate overnight or use right away.
- Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be made.
THE BEST GRILLED FAJITA CHICKEN - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- Start by preparing the chicken. Remove excess fat; if using breasts, slice breasts in half and pound halves to even thickness (helps grill evenly!) In a large ziplock bag add the prepared chicken. In a small bowl, add 2 tablespoons olive oil, lemon zest and lemon juice, and the seasonings (1 and 1/2 teaspoons each of oregano, seasoned salt, ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each of chili powder, paprika, and red pepper flakes.) Whisk together until smooth. Remove 2 tablespoons of this mixture and set aside in the fridge. Pour the remaining mixture over the chicken and knead the mixture into the chicken. Place in the fridge for 2-4 hours (Don't marinate longer than 5 hours).
- Thinly slice the cooked chicken, slice the peppers and onion. Serve in tortillas or over rice/quinoa. (Prepare cilantro lime rice/quinoa if desired -- recipe in notes section).
GRILLED CHICKEN FAJITAS RECIPE - HOW TO MAKE GRILLED ...
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From vindulge.com
- Place all marinade ingredients into the food processor and pulse until everything has broken up and there are no more chunks.
- Prepare the grill targeting 400 – 450 degrees Fahrenheit using the two-zone method of grilling (or direct/indirect). Lump charcoal adds the best flavor. Place a grill safe skillet over direct heat to warm up with the grill (we use cast iron).
- Warm up your tortillas, and serve them with the chicken, pepper, and onion mixture, and your favorite toppings and sides.
GRILLED CHICKEN FAJITAS BAR FOR YOUR SUMMERTIME FUN - CHEF ...
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- Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
GRILLED CHICKEN FAJITA STIR-FRY RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
- Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill “wok”).
- Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.
GRILLED CHICKEN FAJITAS - KAY'S CLEAN EATS
From kayscleaneats.com
- In a medium bowl whisk together avocado oil, lime juice, lemon juice, cilantro, garlic, Worcestershire sauce, agave, chipotle powder, and salt.
- Place chicken in marinade, toss, and coat. Cover the bowl and refrigerate for 30 minutes or more.
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GRILLED CHICKEN FAJITA RECIPE BY MILAGROS CRUZ
From thedailymeal.com
- In a bowl, season the chicken with 2 tablespoons of olive oil, lemon juice, garlic, and spices; set aside.
- Add 2 tablespoons of olive oil, onions, and pepper to a skillet on medium high heat. Stir occasionally until onions and peppers are softened, about 4 minutes. Transfer to a bowl and set aside.
- Place the chicken slices on the grill cook for about 4 minutes on each side. Place the onion and peppers on the grill with the chicken to warm back through.
MY GRILLED CHICKEN FAJITAS - MARIE BOSTWICK
From mariebostwick.com
- If using whole chicken breasts instead of tenders, slice breasts into strips and place in to a large bowl or pan. Pour marinade over chicken, stir to thoroughly coat each piece of chicken. Cover chicken and place in refrigerator to marinade for at least one hour and up to four hours.
- Slice onions and peppers, toss with 1 T olive oil, salt and pepper to taste. Cook on the grill or oven roast ahead of time. (See instructions on oven grilling vegetables in blog post.) When vegetables are ready, set aside.
GRILLED CHICKEN FAJITAS {WITH MARINADE} - SPEND WITH PENNIES
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- Pour ½ of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining ½⅓ of the marinade over the vegetables and refrigerate at least 1 hour.
- Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.
GRILLED CHICKEN FAJITAS (NINJA FOODI GRILL) - MOMMY HATES ...
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- Once it prompts you to 'add food', go ahead and carefully spray with olive oil cooking spray, then add the pepper and onion.
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- Let the chicken marinate, covered, in the refrigerator for 5 minutes.Cut the tops off the bell peppers and use the Scoop Loop™ to remove the seeds and veins.
GRILLED CHICKEN FAJITAS - A TASTY RECIPE FOR CHICKEN ...
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- Using a meat tenderizer or simply butterflying the chicken breasts, pound or cut into uniformly thin pieces. Rub chicken with 1 tablespoon of fajita seasoning.
- Meanwhile, heat a large skillet with vegetable oil over medium-high heat. Add cut bell peppers and onion. Cook for 10-12 minutes, or until vegetables are soft. Toss with remaining 1 tablespoon fajita seasoning.
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