Zesty Barbecue Chicken Fajitas Food

SPICY CHICKEN FAJITAS

Steps:

• Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.
• Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.
• Warm the tortillas either in a nonstick skillet or in the microwave.Spoon the chicken mixture down the center or each tortilla and top with desired toppings.Serve.

ZESTY SLOW COOKER CHICKEN BARBECUE

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

QUICK-FIX BARBECUED FAJITAS

Steps:

• Heat grill to medium-high heat.
• Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
• Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Spoon onto tortillas; top with remaining ingredients. Roll up.

HOT AND SPICY FAJITAS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
• Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
• Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
• Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
• Preheat a grill to high.
• Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.

SPICY CHICKEN FAJITAS

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
• Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
• Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
• Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
• Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. 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.

WEEKNIGHT CHICKEN FAJITA RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
• Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Spoon chicken mixture down centers of tortillas; top with cheese. Roll up.

CHICKEN FAJITAS

Steps:

• In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 teaspoons of the seasoning and save for the veggies. Add the chicken to the bowl. Add 1 tablespoon of olive oil to the chicken and squeeze in the juice of 1 lime. Toss to coat the chicken with the spice mixture. Refrigerate for 15 to 30 minutes to let the spice mixture marinate the chicken.
• Set a large skillet over high heat. Add the chicken and cook for 6 to 8 minutes until the chicken is browned (work in batches if there is not enough room in the skillet. If you overcrowd the skillet the chicken will just steam). When the chicken is well browned, remove it from the skillet and set aside on a plate.
• Sprinkle the reserved 2 teaspoons of fajita seasoning over the veggies. Add another tablespoon of olive oil to the skillet. Toss in the veggies (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
• Warm the tortillas in a microwave or in a skillet over medium heat.
• Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.

ZESTY SLOW COOKER BARBECUE CHICKEN RECIPE

Steps:

• Place chicken breasts in the slow cooker.
• In a bowl mix together the barbecue sauce, Italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.
• Cover and cook 3-4 hours on high or 6-7 hours on low.
• Shred chicken and place back in slow cooker until ready to serve.
• Serve on rolls.

ZESTY BARBECUE CHICKEN FAJITAS

Steps:

• Mix together lime juice, garlic, and red pepper, pour over chicken, cover and refrigerate several hours or overnight to marinate.
• Place over medium coals in a covered grill.
• Grill 12-15 minutes, turning once and basting with some of the marinade.
• Place tortillas around edge of grill briefly to warm, turning once.
• Using sharp knife, cut the chicken diagonally into thin slices.
• Mix slices with barbecue sauce.
• Wrap in warm tortilla along with your choice of garnishes.

SPICY GRILLED CHICKEN STRIPS

Steps:

• Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
• Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste.
• Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
• Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches.
• Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes.
• Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.