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Chicken Fajitas

Cook Time 45 minutes

INGREDIENTS

  • - 2 Large Miller Poultry Chicken Breasts
  • - 1/2 red onion, thinly sliced
  • - 3 bell peppers, thinly sliced
  • - 8-12 flour tortillas
  • - 2 tbsp olive oil
  • - 3 tbsp brown sugar
  • - 2 tbsp orange juice
  • - 2 tbsp lime juice
  • - 2 tbsp reduced sodium soy sauce
  • - 1 tbsp Dijon mustard
  • - 1 tbsp chili powder
  • - 1 1/2 tsp ground cumin
  • - 1 tsp garlic powder
  • - 1 tsp salt
  • - t tsp onion powder
  • - 1/2 tsp smoked paprika
  • - 1/2 tsp chipotle chili powder
  • - 1/2 tsp dried oregano
  • - 1/4 tsp pepper

Preparation

  1. Marinade: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator for 4 hours or up to overnight (longer the better).
  2. Chicken: Prepare your grill. When ready to cook, let chicken sit at room temperature for 15-30 minutes. Let the chicken cook for 5-7 minutes in the covered grill, then use tongs to flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165° at the thickest point of the chicken breast, or until nicely browned (or blackened if you prefer). Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
  3. Veggies: When there is 10 minutes of cook time remaining, toss the peppers and red onion in a bit of olive oil and the 2 tablespoons of remaining marinade, then add to the grill to cook alongside the chicken. Cook until crisp-tender.
  4. Layer as nachos or on tortillas with the sliced chicken, peppers, onion and desired toppings (not included in recipe).
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