Grilled Chicken Fajitas
Home made fajitas are always a win for any meal time. Plus there’s always plenty of left overs that are quick and easy to heat up and eat up.
Ingredients
- 2 boneless skinless chicken breasts (1.5 pounds)
- 6 boneless skinless chicken thighs (1.5 pounds)
- 10 or more flour tortilla shells
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 poblano pepper
- 1 ear corn
- 2 limes juiced
- 1 teaspoon cumin
- ¾ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup cilantro
- 3 garlic cloves
- 1 jalapeño
- ¼ cup olive oil
Directions
This recipe can be broken out into 2 days of work. On day 1 prepare the chicken marinade and let the chicken absorb delicious flavors overnight. On day 2 you can chop the veggies and cook everything on the grill. First thing to do is prepare a chicken fajita marinade. Cut and remove the seeds from a jalapeno and add it to a food processor or handy chopper. If you want some extra heat, leave the seeds in. Next, peel and rough cut 3 garlic cloves adding them to the food processor. Next, pick one cup of cilantro leaves and add that to the food processor. Add about a teaspoon of olive oil to the food processor and the run the processor for about 30 seconds to chop up everything. Scrape the large chunks down from the sides and run the processor again another 30 seconds. Add the contents to a 1 gallon zip seal bag. Next, add the juice of 2 limes to the marinade bag. Next add the cumin, chili powder, kosher salt, black pepper and olive oil to the marinade bag. Seal the bag and hand mix around everything. Next using a knife cut the 2 chicken breasts in half lengthwise creating 4 thin chicken breasts. Now the chicken breasts will match the thighs in thickness (roughly) and should cook at nearly the same length of time. Add the chicken breasts and thighs to the marinade bag. Seal the bag and mix up the contents until the chicken is evenly coated with the marinade. Place the bag in the refrigerator overnight and you have completed day 1 of this recipe. On day 2, chop the white onion and the peppers and place them into a mixing bowl. Add some cilantro and a light amount of olive oil. Season with cumin, chili powder, and kosher salt. Mix up the veggies then place them in a cast iron skillet for grilling. Next as an optional item, rub down an ear of corn with olive oil and season with chili powder and cumin. Now it’s time to preheat your grill. If you have smoke chips, use apple or pecan. Once your grill is preheated, set the burners to a low temperature and add the corn and the cast iron skillet of veggies. Let this cook for about 10 – 15 minutes then add the chicken. Cook the chicken about 7 minutes per side, then cook until the chicken reaches a safe 165 F. Continue to stir the veggies and rotate the corn during the cooking process. Once the chicken reaches temperature, remove from the grill and let it sit 5 minutes. At this time the corn should be finished, so remove this from the grill, cut in half, then slice the kernels from the cob. Finally, remove the veggies from the grill and let sit. Chop the chicken into small chunks. You are now ready to assemble some serious chicken fajitas! Heat up a few tortilla shells, add chicken, veggies, corn and whatever toppings you like.
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