Bbq Chicken Fajitas Recipes

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GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

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

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

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

BBQ CHICKEN FAJITAS



BBQ Chicken Fajitas image

Try a new twist on the fajita using barbeque sauce. These are sure to impress all members of the family!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

1 package (1 oz) Old El Paso™ fajita seasoning mix
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large onion, cut in half and sliced
1 tablespoon vegetable oil
2 cups cut-up shredded deli rotisserie chicken
1/2 cup barbecue sauce
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

Steps:

  • Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
  • Fill each tortilla with about 1/2 cup of mixture.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 2 Fajitas, Sodium 1320 mg, Sugar 12 g, TransFat 1 1/2 g

GRILLED CHICKEN FAJITAS PLATTER



Grilled Chicken Fajitas Platter image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
Shredded Cheddar, for serving
Sour cream, for serving

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.

FAJITAS IN A GRILL BASKET



Fajitas in a Grill Basket image

Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt
One 1 1/2- to 2-pound skirt steak, sliced into 1-inch strips
3 tablespoons olive oil
3 bell peppers or poblano peppers, sliced into 1-inch strips
1 yellow onion, sliced into rounds
2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
Ten to twelve 8-inch flour tortillas
Serving suggestions: sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges

Steps:

  • Prepare a grill for medium-high heat.
  • Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
  • Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
  • Divide the meats and vegetables among the tortillas. Serve with desired toppings.

EASY CHICKEN FAJITA MARINADE



Easy Chicken Fajita Marinade image

This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.

Provided by jmcdaneld

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 4h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil
2 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
3 pounds skinless, boneless chicken breasts, cut into strips

Steps:

  • Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken strips from marinade; discard used marinade.
  • Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

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

1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup Old El Paso™ salsa (any variety)
1/2 cup guacamole, if desired

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

CHICKEN FAJITAS



Chicken Fajitas image

With these colorful fajitas, it's easy to bring a taste of Mexico to your dinner table! The fresh flavor of the grilled meat and peppers appeals to everyone.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon chopped onion
1 garlic clove, minced
1/2 teaspoon salt, optional
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 pound boneless skinless chicken breasts
Vegetable oil
1 medium green pepper, halved and seeded
1 medium sweet red pepper, halved and seeded
1 medium sweet onion, sliced
6 flour tortillas (8 inches)
Salsa
Guacamole, sour cream and shredded cheddar cheese, optional

Steps:

  • In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin. Add chicken. Seal and refrigerate for at least 4 hours. , Discard marinade. Lightly oil vegetables. Grill vegetables and chicken, uncovered, over medium heat for 12-15 minutes or until vegetables begin to soften and chicken juices run clear. , Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish as desired with salsa, guacamole, sour cream and cheese.

Nutrition Facts : Calories 211 calories, Fat 5g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 142mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

QUICK-FIX BARBECUED FAJITAS



Quick-Fix Barbecued Fajitas image

Fill your home with the smell of sizzling fajitas with these zesty Quick-Fix Barbecued Fajitas. Made with chicken, fresh green and red peppers, shredded cheese, barbecue sauce and more, these Quick-Fix Barbecued Fajitas will be a new family-favorite.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 8

1 lb. boneless skinless chicken breasts, cut into strips
1 each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup KRAFT Original Barbecue Sauce
8 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat grill to medium-high heat.
  • Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
  • Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
  • Spoon onto tortillas; top with remaining ingredients. Roll up.

Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g

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