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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 chicken thighs
8 flour tortillas (8-inch)
3 tbsp vegetable oil
1 1/2 tbsp lime juice
1 1/2 tsp fajita seasoning (alternate: chili powder)
2 red and green bell peppers, cut into 1-inch strips
1 onion, sliced into rings
Guacamole Salsa
Prepare grill. Spray or lightly sprinkle tortillas with water and wrap in foil; set aside. Combine oil, lime juice and fajita seasoning in a medium bowl. Toss peppers and onion with mixture; set aside.
Place four layers of foil on one side of preheated grill. On the other side, place thighs, and cook 5 minutes; turn. Place marinated vegetables on foil; baste thighs with their leftover marinade.
Continue cooking, thighs on one side of the grill and vegetables on another, turning occasionally, for 5 minutes. Add foil-wrapped tortillas to the coolest spot on the grill.
Continue cooking thighs and vegetables 5 to 10 minutes, until a meat thermometer inserted in center of a thigh registers 180º F., and vegetables are soft and caramelizing. Remove thighs and thinly slice. Wrap chicken, peppers and onions in warm tortillas and serve with Guacamole Salsa. Serves 4
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CHICKEN FAJITAS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 chicken thighs
8 flour tortillas (8-inch)
3 tbsp vegetable oil
1 1/2 tbsp lime juice
1 1/2 tsp fajita seasoning (alternate: chili powder)
2 red and green bell peppers, cut into 1-inch strips
1 onion, sliced into rings
Guacamole Salsa
Prepare grill. Spray or lightly sprinkle tortillas with water and wrap in foil; set aside. Combine oil, lime juice and fajita seasoning in a medium bowl. Toss peppers and onion with mixture; set aside.
Place four layers of foil on one side of preheated grill. On the other side, place thighs, and cook 5 minutes; turn. Place marinated vegetables on foil; baste thighs with their leftover marinade.
Continue cooking, thighs on one side of the grill and vegetables on another, turning occasionally, for 5 minutes. Add foil-wrapped tortillas to the coolest spot on the grill.
Continue cooking thighs and vegetables 5 to 10 minutes, until a meat thermometer inserted in center of a thigh registers 180º F., and vegetables are soft and caramelizing. Remove thighs and thinly slice. Wrap chicken, peppers and onions in warm tortillas and serve with Guacamole Salsa. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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