Chevys Chicken Fajitas Recipes

BEST CHICKEN FAJITAS

Steps:

• In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
• Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
• Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
• Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).

HALLOWEEN CHICKEN FAJITAS

Steps:

• Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined.
• Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes.
• Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.

CHEVY'S CHICKEN FAJITAS

Steps:

• Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
• Add bay leaf and reserve.
• Mix spice rub ingredients.
• Wash chicken breasts and pat dry with paper towels.
• Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
• Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
• Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
• Grill the breasts until cooked through.
• Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

CREAMY CHICKEN FAJITAS

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.