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fajitas
Chicken Fajitas
Appliance: Contact Grill - 4 servings and larger.
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This Gluten Free recipe also comes in a Steak version.
Chicken Fajitas
Ingredients
For the Marinade:
   1 teaspoon chili powder
   1/2 teaspoon ground cumin
   1/2 teaspoon onion powder
   1/4 teaspoon garlic powder
   1/2 teaspoon oregano
   1 teaspoon white sugar
   zest of one small lime (reserve remainder for juice)
   1 tablespoon cornstarch
   1 tablespoon soy sauce or gluten free tamari
   1/3 cup water
   3 tablespoons oil

For the Fajitas:
   1 pound boneless, skinless chicken breast or tenders
   1 sweet bell pepper (any color), seeds and membranes removed, sliced in long strips
   1 pasilla pepper, seeds and membranes removed, sliced in long strips
   1 small white onion, halved and sliced
   2 reserved tablespoons of marinade
   Juice of one lime

For Serving:
   Tortillas (warmed)
   Sour Cream (Mexican crema works best)
   Chopped fresh cilantro
   
Optional Toppings:
   Seeded, diced tomatoes
   Salsa
   Sliced avocados or guacamole
   Shredded lettuce
   Crumbled cotija or other cheese
   Grilled green onions
   Lime wedges


Directions
For the Marinade:
Combine spices and dry marinade ingredients in a gallon sized zipper bag or large bowl and mix well. Add water, soy sauce and oil and shake or whisk until well combined. Remove 2 tablespoons of marinade for later use.

For the Fajitas:
Place chicken between two sheets of plastic wrap and pound to an even 1/2 inch thickness. Cut large breast halves into two pieces, leave tenders whole). Add chicken and vegetables to the marinade and toss to coat. Marinate, refrigerated, at least 15 minutes and up to several hours.

Preheat dual contact grill according to manufacturer's instructions for chicken, or use medium-high to high heat (depending on your machine). Remove chicken from marinade and arrange on grill in a single layer, with a little space between each piece. You may have to cook in batches. Grill until internal temperature reaches 165 degrees(F), 3 to 5 minutes. Tent with foil and allow cooked chicken to rest 3 minutes before slicing into long, 1/2 inch strips.

While chicken is resting, wipe grill. Grill vegetables for 4 to 5 minutes.

In a large bowl, mix sliced chicken and hot vegetables. Toss with reserved marinade and lime juice. Serve hot with warmed tortillas and toppings of your choice.

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