Grilled Chicken Fajitas With Salsa Guacamole Recipes

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.

CHICKEN FAJITAS WITH GUACAMOLE

Steps:

• Guacamole:.
• Seed and peel avocado.
• In a mixing bowl coarsely mash avocado.
• Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
• Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
• Marinade:.
• In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
• Add chicken to marinade, turning to coat.
• Cover and chill about an hour.
• Drain chicken, reserving marinade.
• Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
• Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
• OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
• Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
• To serve, cut chicken into bite-sized strips.
• On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
• Roll up tortillas, tucking in sides.
• Serve with Guacamole, sour cream and salsa if desired.

GRILLED CHICKEN FAJITAS WITH SALSA & GUACAMOLE

Steps:

• Place chicken and vegetables in separate shallow dishes. Mix seasoning mix, water and oil until blended. Spoon half over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 15 min.
• Heat grill to medium heat. Remove chicken and vegetables from seasoning mixtures; discard seasoning mixtures. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender. Cut chicken and peppers into thin strips; chop onions.
• Top tortillas with chicken, vegetables and cheese; roll up. Serve topped with salsa and guacamole.

CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
• Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
• Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
• Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.