BEAUTY IN THE FRIDGE

Grilled Chicken Fajitas

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grilled chicken fajitas

Mike Garten

Take a family dinner favorite outside with juicy, smoky grilled chicken fajitas. It starts with a quick mixture of lime zest, coriander, cumin, cayenne and olive oil, which you can then split in half and use to season chicken and shrimp for an instant two-for-one meal. Thread the protein onto skewers for easy cooking (and eating!), then add skewers of peppers, jalapeños and onions to the grill to complete the meal. Serve with tortillas, limes, sour cream, radishes and cilantro, and you’ve got a fun, build-your-own grilling recipe in just about a half hour. Save room for a refreshing summer dessert!

Grilled chicken fajitas tips

If you’re using wooden skewers, be sure to soak them thoroughly before grilling, or they will burn.

Cut the chicken breasts into 1 1/2-inch pieces. It’s important to make the pieces roughly the same size so that they cook evenly.

No need to marinate the chicken or shrimp, just tossing them briefly in the spices is enough to build flavor on the outside of the protein that you’ll taste in every bite. If you’ve got extra time, you can let the proteins marinate for 15-20 minutes.

Keep an eye on the clock, because the chicken, shrimp and veggies will cook at differnt rates. Plan for 8-10 minutes for the chicken, 4-8 minutes for the vegetables and 3-4 minutes for the shrimp.

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Yields: 6 servings

Total Time: 0 hours 30 mins

1 tsp.

ground coriander

1/2 tsp.

ground cumin

Pinch of cayenne

4 tbsp.

olive oil, divided

1 lb.

large peeled and deveined shrimp, tails discarded

1 lb.

boneless, skinless chicken breast, cut into 1 1/2-in. pieces

1 lb.

mixed-color peppers, cut into 1-in. pieces

3

jalapeños, sliced 1/2 in. thick

2

small red onions, cut into 1-in.-thick wedges

Kosher salt and pepper

12 small flour tortillas

Sour cream, sliced radishes and chopped cilantro, for serving

  1. Finely grate the zest of 1 lime into a bowl. Add coriander, cumin, cayenne and 2 tablespoons oil and mix to combine. Transfer half to a medium bowl and toss with shrimp. In a second bowl, toss chicken with remaining mixture.
  2. Thread each protein onto its own skewer. Halve all limes.
  3. Toss peppers, jalapeños and onions with remaining 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Thread jalapeños, peppers and onions onto their own skewers.
  4. Heat grill to medium-high. Season chicken and shrimp skewers with 1/2 teaspoon each salt and pepper.
  5. Add skewers to grill and cook, turning occasionally, until chicken is cooked through (8 to 10 minutes), vegetables are just tender (4 to 8 minutes) and shrimp is opaque throughout (3 to 4 minutes). Transfer skewers to platter as they finish cooking. Grill limes, cut sides down, and tortillas until lightly charred, about 1 minute.
  6. Squeeze 1 grilled lime half over chicken and shrimp. Serve with vegetables, tortillas, remaining limes, sour cream, radishes and cilantro.

NUTRITIONAL INFORMATION (per serving): About 460 calories, 17 g fat (4 g saturated), 33 g protein, 1,370 mg sodium, 44 g carbohydrates, 5 g fiber

Did you make this recipe? Comment below!

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