Grilled Chicken Fajitas

Sizzling fajitas are so good! Hot off the grill, the aroma is something magical. When you combine the chicken with bell peppers and onions your have a backyard meal that is to die for.

Fajita

Grilled Chicken Fajitas

1/4 c. canola oil
3 T lemon juice (I think next time I’d try lime juice)
2 tsp. seasoned salt
2 tsp. dried oregano
2 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. crushed red pepper flakes, optional
2-1/2 pounds boneless skinless chicken breast, cut into thin strips
2-3 medium sized sweet red, yellow, or orange peppers, cut into 1 in. pieces (I like a variety of colors, can use green peppers also)
1 medium onion, cut into 1 in. pieces
(Zucchini can also be used, optional)
Skewers (if using wooden ones, make sure to soak for 30 min. prior to grilling)
flour tortillas (8 inches), warmed
hot sauce, salsa, sour cream, limes sliced into wedges, or other desired toppings

In a large re-sealable plastic bag, combine oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. While your grill is heating, thread chopped peppers and onions onto skewers. Brush with olive oil and season as desired. Thread chicken onto skewers and discard marinade.

Grill

Grill chicken and veggies until chicken is cooked through and veggies are crisp tender.
We used uncooked tortillas, cooked-up on our camp stove on a cast iron griddle, or just heat the pre-cooked ones. Serve on warm tortillas with desired toppings.

Grilled Chicken Fajitas
Author: 
 
Sizzling fajitas are so good! Hot off the grill, the aroma is something magical. When you combine the chicken with bell peppers and onions your have a backyard meal that is to die for.
Ingredients
  • ¼ c. canola oil
  • 3 T lemon juice (I think next time I'd try lime juice)
  • 2 tsp. seasoned salt
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1½ tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. crushed red pepper flakes, optional
  • 2-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 2-3 medium sized sweet red, yellow, or orange peppers, cut into 1 in. pieces (I like a variety of colors, can use green peppers also)
  • 1 medium onion, cut into 1 in. pieces
  • Skewers (if using wooden ones, make sure to soak for 30 min. prior to grilling)
  • flour tortillas (8 inches), warmed
  • hot sauce, salsa, sour cream, limes sliced into wedges, or other desired toppings
Instructions
  1. In a large re-sealable plastic bag, combine oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. While your grill is heating, thread chopped peppers and onions onto skewers. Brush with olive oil and season as desired. Thread chicken onto skewers and discard marinade. .
  2. Grill chicken and veggies until chicken is cooked through and veggies are crisp tender.
  3. We used uncooked tortillas, cooked-up on our camp stove on a cast iron griddle, or just heat the pre-cooked ones. Serve on warm tortillas with desired toppings.

 

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