I purchased tenders for my fajitas – strictly to avoid the pounding out of the breasts. -Once the print box opens with printing options, click on the drop-down and select “Save as PDF” -Save it on your computer. Add vegetables to a grill tray and cook until soft and just a little charred, stirring often.
My husband had FIVE. Remove excess fat; if using breasts, slice breasts in half and pound halves to even thickness (helps grill evenly!) Is there a way to make it little more juicy and tender?
I’d use a flat iron.

Is there any way for me to save this digital version? It was so good! Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. I followed the seasonings to a T and it was perfect. Today was my wife’s mom’s birthday and it’s Cinco de Mayo so a Mexican inspired dish fit the bill. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only.

I did not make the veggies but I just made soft tacos with the traditional taco toppings. You have a new follower.

I also fried them in a frying pan. That way they’ve soaked up all the delicious flavor from the marinade and are right ready to go on the grill AND to cook evenly. leave me a comment below.

SO. Very flavorable, and easy to prepare. Thighs will hold up to marinating longer and thighs are often preferred for grilled chicken because the meat will dry out less than chicken breasts. I have made them 5 times over the past few months. (Prepare cilantro lime rice/quinoa if desired -- recipe in notes section). Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). I thought I had enough chicken breasts, but I had a package of chicken breasts and a package of the chicken thighs. Wonderful recipe. She’s not big on spicy food. Thanks for another winner. I didn’t have the ancho Chile powder on hand, so I added chili powder and chipotle instead.

Brush grill rack with vegetable oil. Thanks for the recipe! Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste. A Tex Mex favorite and staple at many restaurants, Chicken Fajitas are the perfect blend of well seasoned chicken charred with bell peppers and onions all … Place the chicken on the preheated grill.

I’ve been trying different marinades for fajitas over the years, trying to find ‘the one’ and this is it! It’s so delicious and definitely restaurant quality. I made on the stove in cast iron instead of the grill. The smell alone of the grilled chicken is enough to make your mouth water. The chicken rub/marinade is sensational and contributes mega-flavor to the tortilla-based “sandwich”. I have also made just the chicken portion of the recipe to have on hand for salads or sandwiches. Everyone asked for the recipe as well after I made it for a get together! Use a grill pan.

Remove 2 tablespoons of this mixture and set aside in the fridge. Thank you so much! I made your fajita recipe for our Fourth of July celebration, and they were a hit! I’m using the leftovers to make a fajita salad. I had plans of only eating 1 fajita and ending up eating 3!!


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