Juicy Marinated Chicken Fajitas with Grilled Veggies
This is a delicious and vibrant recipe for Chicken Fajitas that I hold dear to my heart! Inspired by my cherished Cooks Illustrated magazine, I've tweaked it a bit to enhance the flavors further. By doubling the marinade, you'll create luscious, zesty juices that the chicken and veggies can soak in after cooking, resulting in a dish that's bursting with flavor and juiciness. Utilizing a George Foreman Grill, I make grilling a breeze, achieving that perfect char without the need for charcoal. These fajitas are perfect for casual family dinners or entertaining friends, and they're sure to become a favorite in your household too. Enjoy the harmonious blend of spices, zesty lime, and the freshness of cilantro that complement the tender chicken and colorful, grilled vegetables! Serve them with warm tortillas for a satisfying meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Fresh lime juice
2/3 cup (Juiced from 4-5 limes)
Olive oil
10 tablespoons (Divided (8 tbsp for marinade, 2 tbsp for brushing veggies))
Garlic cloves
6 (Minced)
Worcestershire sauce
2 tablespoons
Brown sugar
3 teaspoons
Jalapeños
2 (Minced, seeds and ribs removed)
Fresh cilantro
3 tablespoons (Minced)
Salt
to taste
Black pepper
to taste
Boneless skinless chicken breasts
3
Red onion
1 large (Sliced into rounds)
Red bell pepper
1 large (Cut into strips)
Yellow bell pepper
1 large (Cut into strips)
Instructions
1
In a medium bowl, whisk together lime juice, 8 tablespoons of olive oil, minced garlic, Worcestershire sauce, brown sugar, diced jalapeños, minced cilantro, 2 teaspoons of salt, and 1½ teaspoons of black pepper until well combined. Reserve ½ cup of this marinade for later use.
2
Add an additional teaspoon of salt to the remaining marinade. Place the whole chicken breasts into the marinade, ensuring they are well-coated. Cover and refrigerate for about 15 minutes to allow the flavors to penetrate the chicken.
3
Meanwhile, prepare the vegetables by slicing the red onion into rounds and cutting the red and yellow peppers into strips. Brush both sides of the onion rounds and pepper strips with the remaining 2 tablespoons of olive oil, then season with salt and black pepper. Set aside.
4
Preheat the George Foreman Grill according to the manufacturer's instructions. Optional: Place a layer of plastic wrap on top and below each chicken breast and gently pound them to an even thickness for more uniform cooking.
5
Grill the whole chicken breasts until cooked through, reaching an internal temperature of 175°F. Remove from the grill and allow them to rest on a plate tented with foil to keep warm.
6
Grill the prepared vegetables until nicely charred and tender, then transfer them to a serving bowl.
7
Once the chicken has rested, cut the breasts into strips and add them to the bowl with the grilled vegetables. Pour the reserved marinade over the chicken and veggies. Toss gently until everything is well coated.
8
Serve the delicious chicken and vegetable mixture with warm tortillas and your choice of toppings, such as sour cream, avocado, or additional fresh cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for these chicken fajitas?
The recipe utilizes a George Foreman Grill to achieve a perfect char without needing charcoal.
How many chicken breasts are required for this recipe?
You will need 3 boneless skinless chicken breasts.
What ingredients are in the chicken fajita marinade?
The marinade includes lime juice, olive oil, minced garlic, Worcestershire sauce, brown sugar, minced jalapeños, minced cilantro, salt, and black pepper.
How long should the chicken marinate?
The chicken should be covered and refrigerated in the marinade for about 15 minutes.
Why does the recipe suggest doubling the marinade?
Doubling the marinade creates extra zesty juices for the chicken and vegetables to soak in after cooking, ensuring the dish is flavorful and juicy.
How much lime juice is needed and from how many limes?
You need 2/3 cup of fresh lime juice, which is typically juiced from 4 to 5 limes.
How much olive oil is used in total for the recipe?
A total of 10 tablespoons of olive oil is used: 8 tablespoons for the marinade and 2 tablespoons for brushing the vegetables.
How should the red onion be prepared for grilling?
The large red onion should be sliced into rounds.
What types of bell peppers are recommended?
The recipe calls for one large red bell pepper and one large yellow bell pepper, both cut into strips.
Should the jalapeños be prepared in a specific way?
Yes, the 2 jalapeños should be minced with the seeds and ribs removed before being added to the marinade.
How much garlic is included in the recipe?
The recipe uses 6 minced garlic cloves.
Is there any brown sugar in the marinade?
Yes, the recipe includes 3 teaspoons of brown sugar in the marinade mixture.
What is the purpose of reserving some of the marinade?
1/2 cup of the marinade is reserved to be poured over the cooked chicken and grilled vegetables at the end to add extra flavor.
What technique ensures the chicken cooks uniformly?
The recipe suggests placing a layer of plastic wrap over the chicken and gently pounding the breasts to an even thickness.
What is the target internal temperature for the grilled chicken?
The chicken should reach an internal temperature of 175°F.
How should the chicken be handled after it is removed from the grill?
Allow the chicken breasts to rest on a plate tented with foil to keep them warm and retain their juices.
How do you prepare the vegetables before they go on the grill?
Brush both sides of the onion rounds and pepper strips with 2 tablespoons of olive oil and season them with salt and black pepper.
When is the chicken sliced?
The chicken is sliced into strips after it has rested.
How do you combine the chicken and vegetables for serving?
Add the sliced chicken and grilled vegetables to a bowl, pour the reserved marinade over them, and toss gently until well coated.
What are the recommended serving accompaniments?
Serve the mixture with warm tortillas and optional toppings like sour cream, avocado, or extra fresh cilantro.
How much fresh cilantro is used in the marinade?
The recipe calls for 3 tablespoons of minced fresh cilantro.
How much Worcestershire sauce is needed?
The recipe requires 2 tablespoons of Worcestershire sauce.
Are there specific instructions for seasoning the chicken?
The marinade contains 2 teaspoons of salt and 1.5 teaspoons of black pepper, with an additional teaspoon of salt added to the portion used for soaking the chicken.
Can I use different colored bell peppers?
Yes, while the recipe specifies red and yellow, you can use any variety of bell peppers for color and flavor.
What makes this a 'vibrant' recipe?
The use of colorful red and yellow peppers, fresh green cilantro, and zesty lime juice creates a vibrant presentation and flavor profile.
Is the chicken skin-on or skinless?
The recipe specifically calls for boneless skinless chicken breasts.
Does this recipe include any tags for easy searching?
Yes, it is tagged with terms like chicken fajitas, grilled chicken, easy dinner, family recipe, and Mexican cuisine.
Can this recipe be used for entertaining friends?
Yes, the description notes it is perfect for both casual family dinners and entertaining guests.
How is the marinade mixed?
Whisk the ingredients together in a medium bowl until they are well combined.
Is the onion grilled as a whole?
No, the red onion is sliced into rounds before being brushed with oil and grilled.