Grilled Chicken Fajitas

Ingredients (10 servings)

  • Chicken + Marinade
  • 60 oz boneless skinless chicken breasts/thighs
  • Marinade:
    • 2 limes, juiced
    • 3 tablespoons olive oil
    • 5 garlic cloves, minced
    • 1 tablespoon kosher salt
    • 1 tablespoon ground cumin
    • 1 tablespoon chili powder
    • 1 jalapeno or serrano, seeded and minced
    • 1/2 cup chopped fresh cilantro
  • Veggies
    • 2 onions, sliced
    • 3 bell peppers, sliced
    • 16oz mushrooms, sliced
    • 1 tablespoon ground cumin
    • 1 tablespoon chili powder
    • 2 teaspoons kosher salt
    • 1 tablespoon olive oil
  • Grilling
    • Olive oil
    • 1 tablespoon kosher salt
  • Serving:
    • Flour tortillas
    • Sour cream
    • Lime wedges
    • Cilantro (optional garnish)

Directions

Chicken + Marinade

  1. Combine all the marinade ingredients into a container.
  2. Slice or butterfly cut the chicken into 1/2 to 3/4 inch thick pieces. Chicken breasts definitely need to be cut, chicken thighs may already be thin enough.
  3. Add the chicken to the marinade & refrigerate (1-8 hours).

Veggies

  1. Slice the onions, mushrooms, and bell peppers into a large bowl.
  2. Add the cumin, chili powder, salt, and olive oil, stir to combine.

Cooking

  1. Remove the chicken from the refrigerator.
  2. Preheat grill to medium.
  3. Grill the vegetables in a grill basket (veggies may need a bit more time than chicken so add them first).
  4. Season the chicken with kosher salt.
  5. Brush the grill grates with olive oil.
  6. Grill the chicken 5-6 minutes on 1 side.
  7. Flip the chicken, season with salt, cook for another 5 minutes.
  8. Remove the chicken to a plate. Continue grilling the veggies until they are done.

Nutrition (1 serving)

  • Using only chicken breasts & omitting nutrition for tortillas + sour cream:
  • 317 calories / 40g protein (50%) / 13g fat (37%) / 10g carbs (13%)

Notes

Stovetop Cooking Instructions

For when its too cold to grill.

  1. Remove the chicken from the refrigerator.
  2. Preheat cast iron skillet(s) on medium/medium-high heat.
  3. Slice the onions, mushrooms, and bell peppers.
  4. Set up a station for prepping & cooking the chicken: a small plate with kosher salt, a large plate for raw chicken, a large plate & aluminum foil to cover the cooked chicken, all near the stovetop/skillet.
  5. Place a few pieces of chicken on the raw chicken plate, sprinkle with kosher salt on both sides.
  6. Add a small amount of olive oil to the pan (1/2 to 1 tablespoon as needed).
  7. When the oil is heated, add chicken to the skillet. Sear on one side for 3-4 minutes until it gets nice'n'golden crispy, flip to the other side & repeat.
  8. Repeat until all the chicken is cooked, making sure to add oil as needed (we want crispy, not burned).
  9. When all the chicken is cooked, reduce heat to medium-low, and add the onions, mushrooms, and bell peppers. As the veggies start to steam & release liquid, scrape the pan to combine the crispy bits with the veggies. Sometimes the veggies don't have enough water to "deglaze" the pan, so add 1-2 tablespoons water if necessary.
  10. Let the veggies cook in an even layer for 10+ minutes, periodically stirring them and scraping the pan.
  11. While the veggies are cooking, slice the chicken into little fajita sized pieces.
  12. After the veggies have cooked for 10+ minutes, combine with the chicken, either in the skillet or in a serving container.
  13. Serve with sour cream & tortillas.
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