CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
Categories Chicken Herb Onion Pepper Poultry Kid-Friendly Quick & Easy Backyard BBQ Lime Bell Pepper Summer Grill/Barbecue Tortillas Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken 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 toppings.
LIME CHICKEN FAJITAS
This is one of the best fajita recipes I've ever tasted. The hint of lime gives these a really great fresh taste. Best served on fresh tortillas.
Provided by The Homemaking Help
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.
Nutrition Facts : Calories 177.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 46.4, Sodium 47, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 15.4
HOPPIN' HABANERO-LIME CHICKEN FAJITAS
An old favorite from a 1997 issue of Sunset Magazine. Notes: For heat level 1, mix tomatoes with 1/4 teaspoon habanero chili hot sauce; for level 2, use 3/4 teaspoon; for level 3, use 1 1/2 teaspoons.
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.
- Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
- Oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lift onions from marinade and place on grill. Close lid on gas grill. Cook onions for 3 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.
- Lift chicken from marinade and place on grill; close gas grill. Turn and baste chicken and onions occasionally until onions are soft and browned and meat is no longer pink in thickest part (cut to test), about 8 minutes. Transfer chicken and onions to a board and keep warm.
- Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
- Slice chicken crosswise. Place portions of chicken, onions, and beans in tortillas. Top with tomatoes, sour cream, and a squeeze of lime. Fold up bottom of tortillas, then fold in sides.
Nutrition Facts : Calories 404.4, Fat 11.1, SaturatedFat 3.9, Cholesterol 61.2, Sodium 706.7, Carbohydrate 46, Fiber 6.3, Sugar 3.8, Protein 29.6
CINNAMON AND LIME CHICKEN FAJITAS
Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!
Provided by LYSSYLOO
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
- Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
- Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
- Serve the chicken and potatoes in warmed tortillas.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 49.5 g, Cholesterol 44.8 mg, Fat 12.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 1.5 g, Sodium 1234 mg, Sugar 2.7 g
GARLIC ONION CHICKEN FAJITAS WITH LIME
The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.
Provided by Melissa mieske
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
- Remove chicken from marinade and shake off excess; discard remaining marinade.
- Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 31.7 g, Cholesterol 49.4 mg, Fat 8.7 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.8 g, Sodium 545.8 mg, Sugar 2.8 g
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- In a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.
- Oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lift onions from marinade and place on grill. Close lid on gas grill. Cook onions for 3 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.
- Lift chicken from marinade and place on grill; close gas grill. Turn and baste chicken and onions occasionally until onions are soft and browned and meat is no longer pink in thickest part (cut to test), about 8 minutes. Transfer chicken and onions to a board and keep warm.
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