CHICKEN FAJITAS
Recipe video above. The secret ingredient in this Fajita marinade is orange juice. It injects flavour as well as brining, and makes the chicken caramelise beautifully when cooked. It doesn't taste like oranges at all once cooked. Use any coloured peppers you want - though seeing a kaleidoscope of colours on a platter will bring a smile to anyone's face!
Provided by Nagi
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
Nutrition Facts : ServingSize 110 g, Calories 196 kcal
FAST CHICKEN FAJITAS
Travel south of the border in less than a half hour with this at-home Mexican supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
- On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
- Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
Nutrition Facts : Calories 536 g, Fat 18 g, Fiber 4 g, Protein 48 g
CHICKEN FAJITAS
These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 4-6
Number Of Ingredients 20
Steps:
- (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 ½-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.
- Clean the grill and preheat to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
- Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
Nutrition Facts : ServingSize 1 fajita (not including optional accompaniments), Calories 243, Fat 11g, Carbohydrate 20g, Protein 15g, SaturatedFat 1g, Sugar 3g, Fiber 2g, Sodium 567mg, Cholesterol 36mg
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
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
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
BROILED CHICKEN FAJITAS
Steps:
- 1. In bowl, combine first 7 ingredients and 1 1/2 teaspoon oil.
- 2. Cover and refrigerate 2 to 8 hours.
- 3. Broil chicken until no longer pink in the center.
- 4. Meanwhile, in a large skillet, saute green peppers and onions in remaining oil until crisp-tender.
- 5. Add tomatoes and saute 1 minute.
- 6. Stir in picante sauce and heat through.
- 7. Cut chicken into thin strips and top with vegetables.
- 8. Serve with four hot corn tortillas.
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