1 1/2lbs.chicken, cut into strips or bite sized pieces
Mexican Chicken Marinade see notes below for link to my marinade or above in blog post for link
Fajita Toppings/Filling
1red pepper, cut into strips
1green pepper, cut into strips
1white onion, cut into strips(red onion works great too)
sour cream
fresh guacamolesee notes below for link to my guacamole or above in blog post for link
shredded cheese
flour tortillas *not included in nutritional calculations
Other options for veggies are: thinly sliced jalapeno peppers, Green Hatch Chile peppers, poblano peppers or mushrooms.
limes (optional)(for a fresh squeeze on your fajita when eating)
Instructions
Place your chicken and Mexican Chicken Marinade in a zip top bag and let the chicken marinate in your fridge for up to 2 hours.
Slice your peppers, and onions and set aside. Prepare your fresh guacamole (optional).
Take your Heavy Duty Foil and cut 10 pieces of foil. The foil needs to be a bit larger than a pile of peppers and chicken. I double up on the foil, so each packet gets 2 pieces of foil.(5 packets, 2 pieces of foil each =10 pieces of foil for wrapping).
Place foil packets (double layered) on counter. In the center of each piece of foil, place some onions, peppers, and any other veggies you are adding. Then take some marinated chicken and place on top of the peppers and onions, on each piece of foil. Make sure you divide the chicken, peppers and onions evenly according to how many foil packets you are making. Fold up the sides and seal the foil packets tightly around all of the edges. You should have 5 foil packets (unless you made more intentionally). Each foil packet should be enough for 2-3 fajitas, depending on how full your stuff each tortilla.
Heat your grill on medium heat. Place the foil packets on the grill. They should only need 10-15 minutes to cook. Open one packet and check the inside at the 10 minute mark to see if it is done. Make sure the chicken is cooked through and no longer pink, and the veggies should be crisp-tender. You can always use a meat thermometer to check a thicker piece of chicken and make sure the internal temperature reads 165 degrees. BE CAREFUL OPENING THE FOIL PACKET-STEAM WILL ESCAPE AND IT IS HOT!
Warm your tortillas while the foil packets are cooking. Wrap the tortillas in foil and place on the grill along with the foil packet fajitas. Let them heat for several minutes until soft and warm.Or, you can take the tortillas and place them straight on the grill to heat them. Heat them over medium heat for about 1 minute per side, just until they get grill marks on each side. Then quickly wrap them in foil to keep them warm and soft until its time to eat!If people are eating at different times, you can wrap 2-3 tortillas in foil packets so each person has their own foil packet of tortillas along with their own foil packet fajitas. Just place the foil packet of tortillas on the grill for the last few minutes (they heat fast).
Once the foil packets are cooked and tortillas warmed, open the foil packets and fill your tortilla with the chicken, peppers and onions. Add some shredded cheese, guacamole, sour cream, fresh squeezed lime and other toppings of your choice! ENJOY!
Notes
I love my Mexican Chicken Marinade for these fajitas. Click HERE for the recipe!These fajitas are delicious with my fresh and Easy Guacamole. Click HERE for the recipe!You can also try my Fresh and Easy Avocado Cream Sauce (it is delicious). Click HERE for the recipe.
Nutrition information is automatically calculated and should only be used as an approximation.