Grilled Chicken Fajitas Platter Recipes

CHICKEN FAJITAS

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.

GRILLED CHICKEN FAJITAS

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.

PIZZA STONE GRILLED CHICKEN FAJITAS

Steps:

• Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
• Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
• Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
• Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.

GRILLED CHICKEN FAJITAS

Steps:

• Add orange juice, jalapeno chunks, onion chunks, and salt into blender, food processor, or large mixing bowl.
• Blend mixture or use immersion blender and blend until big chunks are gone and you have a lot of pulp in the orange juice.
• Add chicken to large glass or stainless steel mixing bowl and pour marinade over chicken then stir so marinade is distributed throughout.
• Cover and put bowl in refrigerator for at least 4-6 hours or overnight if possible.
• Heat grill to medium high
• Cut tops off of small peppers about ¼ inch from the top. This will leave the peppers whole without tops but remove most of the seeds. Doing this keeps the peppers from falling into the grill.
• Remove skin from onion but leave the half intact.
• Cut off tops from jalapenos and then cut them in half. Using tip of knife, carefully cut out pith and seeds.
• Put all the veggies on a platter to make it easier to take to the grill.
• Once grill has heated for about 5-10 minutes, clean the grates and turn the heat down to half or raise the grate on a charcoal grill and push some of the coals to one side so you can control the cooking a little easier.
• Remove marinating chicken from refrigerator and take over to the grill
• Oil the grill gates by spraying with olive oil or by soaking a paper towel in the oil and running it on the grates with tongs.
• Immediately remove chicken thighs from marinade, shake off excess marinade and add to the grill grate.
• Add all the veggies to the remaining grill grate space (you may need to reduce the heat a little).
• Cook chicken about 12 minutes or until done (internal temp should be 165°), turning every 4 minutes. Watch for flare-ups and fires and move chicken out of any fires. The sugar from the marinade can blacken quickly.
• Cook veggies about 8 minutes, turning once. Skin should have grill marks but should not be completely black. I like my veggies to have a little "tooth" to them and not be too floppy.
• Once done, remove all grilled items and return to clean platters.
• While chicken is resting slice veggies lengthwise into ½ inch strips
• Serve with your favorite tortillas and toppings, including sour cream, shredded cheese, avocado slices, salsa, etc.
• I like to set this up like a buffet so people can just grab what they want and make these to their taste.
• Slice the chicken thighs into ½ inch stips (this is the perfect time to sample some of this delicious chicken!)

GRILLED CHICKEN FAJITAS

Steps:

• Place chicken strips, onion strips, and pepper strips into resealable plastic bag.
• Whisk together lemon juice, vegetable oil, and chili powder.
• Pour mixture into the bag and toss to coat.
• Marinate mixture in refrigerator for at least 1 hour, but better if marinate over night or while at work.
• Spray grill pan with cooking spray.
• Heat pan on medium-high heat.
• Place chicken and vegetables on pan reserving marinade.
• Grill 5 minutes on each side or until chicken is no longer pink.
• While grilling, occasionally brush with marinade.
• Place chicken and vegetables in center of each tortilla and wrap tortilla.
• Serve with sour cream and salsa.

GRILLED CHICKEN FAJITAS

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.

MIXED GRILL FAJITAS

Steps:

• In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; chill until serving., Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted in chicken reads 170° and the sausage is no longer pink. Slice and keep warm., Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice and keep warm., Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture.

GRILLED CHICKEN FAJITA SALAD

Steps:

• Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
• Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
• Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
• If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
• Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.