CHIPOTLE CHICKEN FAJITAS
I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. -Melissa Thomeczek, Hannibal, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours. , Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate., On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally. , Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm., Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
Nutrition Facts : Calories 748 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1966mg sodium, Carbohydrate 113g carbohydrate (47g sugars, Fiber 3g fiber), Protein 34g protein.
BEST CHICKEN FAJITAS
The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable crisp-charred outer edge! Serve with onions and bell pepper strips!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
Nutrition Facts : Calories 480 kcal, Carbohydrate 19 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 161 mg, Sodium 351 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
CHIPOTLE CHICKEN FAJITAS
Provided by Aida Mollenkamp
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
- Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
- Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
- Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.
Nutrition Facts : Calories 366, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 94 milligrams, Sodium 1494 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 28 grams, Sugar 5 grams
CHIPOTLE-LIME CHICKEN FAJITAS MARINADE
Enough marinade for 2 - 2-1/2 pounds boneless skinless chicken thighs or boneless skinless breast, trimmed of excess fat. Serve with warmed tortillas, grilled peppers and onions, sour cream, guacamole, etc.
Provided by gailanng
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a blender or food processer, combine garlic, chipotles, sugar, salt, chile powder, lime zest and juice and oil. Puree until smooth. Transfer to a large zip-top bag and add chicken. Seal bag, squeeze out air and massage bag to coat chicken evenly in marinade.
- Refrigerate for at least 8 hours and not more than 24 hours.
Nutrition Facts : Calories 162.6, Fat 13.9, SaturatedFat 1.8, Sodium 2196.8, Carbohydrate 10.3, Fiber 1, Sugar 8, Protein 0.7
CHIPOTLE STEAK FAJITAS
Make and share this Chipotle Steak Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h20m
Yield 12 fajitas
Number Of Ingredients 17
Steps:
- In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
- Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
- Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
- Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
- When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
- Cut steak into thin slices across grain. Top with peppers and onion.
- Serve with tortillas and your favorite toppings.
EASY CHICKEN FAJITA MARINADE
This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.
Provided by jmcdaneld
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken strips from marinade; discard used marinade.
- Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g
GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS
Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
- Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
- Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
- Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
- Remove chicken from marinade and place on preheated grill. Discard USED marinade.
- Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
- Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
- Remove from grill and pour any remaining RESERVED sauce on top.
- Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
- OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.
Nutrition Facts : Calories 479.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 181.6, Sodium 330.3, Carbohydrate 10.2, Fiber 0.1, Sugar 8.9, Protein 60.4
CHICKEN FAJITAS
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don't use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
- Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
- Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 23 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1011 milligrams, Sugar 6 grams, TransFat 0 grams
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