Grilled Chicken Fajitas

Here in Arizona we pretty much grill all year round – but that’s not really the case for most of the U.S. Right now most people are starting to pull the covers off their grills and getting them fired up.

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I really love grilling because it’s typically an easy and healthy way to prep food – my absolute favorite thing to grill is these chicken fajitas. It’s no secret that I love Mexican food and these chicken fajitas have all of my favorite flavors – plus some grilled peppers and onions are delicious.

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And the people over at OXO have this little tool that helps cut your fajita making prep time in half.

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A handy dandy mandoline slicer!

After I got the chicken in the fridge to marinate, I used the slicer to cut up all the peppers and onions so they are ready to grill up and eat. It works like a charm – but be careful folks, this thing is shaaaarp. I just about just off the tip of my finger when I was cleaning it and was sporting a giant gauze wrapped finger for about a week :)

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I could definitely stand to get a few more fruit and veggies into my daily diet – and tools like this make that a little bit easier! The wonderful people over at OXO have given me a hand-held mandolin slicer to giveaway to help you get your veg on this summer!

Giveaway!
I will be sending one lucky reader their very own OXO mandoline slicer.
How to Enter:
To enter this giveaway, please leave a comment on this post telling me what your favorite thing to grill is.
Want to get a few additional entries? Do any or all of the following:

  • Subscribe to The Marvelous Misadventures of a Foodie via RSS. Come back and let me know you’ve subscribed in an additional comment.
  • Follow @marvelousfoodie on Twitter. Come back and let me know you’ve followed in an additional comment
  • Become a fan of The Marvelous Misadventures of a Foodie on Facebook. Come back and let me know you became a fan in an additional comment.

How it works: Entries for this giveaway will close on Wednesday May 2nd 2012 at midnight. The winner will be selected at random using Random.org and announced on or after May 3rd. This giveaway is open to US residents only.

Full disclosure: As a part of the OXO Blogger Outreach Program, I have received two OXO Good Grips hand-held mandoline slicers; one to use and blog about, the other to give away.  No monetary compensation was received and a positive review was not required.  The opinions and views expressed are wholly my own.

 

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These are the ultimate chicken fajitas; they taste just like those you’d find in any Mexican restaurant around here in Arizona. The marinade makes the chicken juicy and a little tiny bit spicy (but if you like it spicier, you leave the seeds in your jalapeno). It is full of flavor and it’s pretty easy to mix up and marinate in about 20 minutes. And warming the tortillas on the grill before serving makes it just that much better. I like to top mine with a little cheese, sour cream and guacamole – and serving them with a margarita never hurts either ;)

Grilled Chicken Fajitas
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • ⅓ cup freshly squeezed lime juice
  • 6 tbsp. vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. Worcestershire sauce
  • 1½ tsp. brown sugar
  • 1 jalapeño, seeded, ribbed and diced
  • 1½ tbsp. minced fresh cilantro
  • 1 tsp. salt
  • ¾ tsp. pepper
  • 3 boneless, skinless chicken breasts, butterflied (6 halves total)
  • 1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
  • 2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
  • 8-12 (6-inch) flour tortillas
Instructions
  1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Transfer marinade into a large ziplock bag along with the chicken breasts. Seal shut, toss to coat chicken evenly and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
  2. Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160? F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
  3. In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
  4. Separate the onions into rings, slice the bell peppers lengthwise into ¼-inch strips and slice the chicken into ¼-inch strips Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.
Notes
Recipe from The Best Chicken Recipes

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Comments

  1. says

    I want that mandoline slicer… no, i NEED that mandoline slicer! It’s been on my list of kitchen goodies to buy for a while! My favorite thing to grill would probably be veggies… maybe some veggie kabobs? Portabella mushrooms? Although, can’t deny that chicken and bugers from the grill are 103453 times better than stove/oven cooked. I don’t own a grill, so I usually make all my goodies in the oven, but when I am at home or visitng the boyfriend, i love to make them grill for me.

  2. says

    Aaaaand I just headed over to Facebook and “liked” you :)

    I feel kinda like a nerd doing all this, but I do love kitchen gadgets!! haha

  3. says

    Ummm, I’m a little scared of the mandolin slicer. I think I’ll make Steve use it if we get it ;) These look delicious! Mexican food is the way to my heart!

  4. says

    Okay, I’m starting to feel strange leaving this many comments for someone I obviously follow in every facet possible, but I kind of want that slicer. Fear or no fear. I like you on facebook. Can I get an additional entry for being a huge fan of you in real life? Also, I almost just abbreviated in real life to internet speak, then I felt embarrassed so I typed it out. I mean, after all, we are not 15 years old, and this is not aol instant messenger.

  5. says

    I love grilling a nice steak, but I also love this potato and onion dish my Mom used to grill. I need to ask her how to do that and try it, yum! LOL, I need to go to lunch now after looking at these food pics.

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