An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- Kosher salt
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 lime, juiced
- 2 red bell peppers, cut into 1-inch strips
- 2 yellow bell peppers, cut into 1-inch strips
- 2 large red onions, thickly sliced
- 3 tablespoons olive oil
- 2 limes, juiced
- Kosher salt
- Neutral oil, for oiling the grill grates
- Warm tortillas, for serving
- Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream
Instructions
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 333 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 28 g |
| Cholesterol | 83 mg |
| Sodium | 743 mg |
Reviews
A-M-A-Z-I-N-G!! Same thoughts as previous reviewer. Best fajitas recipe ever!
Wow! I tried this recipe for the first time this Memorial Day weekend and it is the best chicken fajita recipe I have ever tasted hands down. Several other people I served with this recipe also claim that it is the best chicken fajitas they have ever eaten. I also threw some hickory wood chips on the charcoal grill just as I was placing the chicken on, that does make a difference