Chicken Fajita Marinade
This Chicken Fajita Marinade is the blend of delicious spices and simple ingredients. Top the chicken on a flour tortilla for a delicious meal idea.
Ingredients
- 1 ½ pounds chicken breast
- 1 large red onion sliced
- 2 bell peppers sliced
- 2 tablespoons Olive Oil
Marinade
- ⅓ cup olive oil
- 2 limes juiced
- ¼ cup water
- 2 tablespoons honey
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 tsp mexican oregano
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon chipotle chili powder
Instructions
- Pound the chicken breasts until they are approximately ½ inch thick.1 1/2 pounds chicken breast
- Add all the marinade ingredients to a mixing bowl. Whisk the ingredients together until fully combined.2 tablespoons Olive Oil, 1/3 cup olive oil, 2 limes, 1/4 cup water, 2 tablespoons honey, 1 tablespoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon black pepper, 2 tablespoons chili powder, 1 teaspoon onion powder, 1 tsp mexican oregano, 1/8 teaspoon smoked paprika, 1/8 teaspoon chipotle chili powder
- Place the chicken breasts in a ziplock bag and place the sliced peppers and onions in a separate bag.
- Pour part of the marinade over the pepper and onions until they are fully coated with the marinade.1 large red onion, 2 bell peppers
- Pour the remaining marinade over the chicken.
- Let the chicken, peppers and onions marinade for at least 30 minutes or up to 8 hours (overnight).
- Preheat a grill over medium high heat (approximately 350 degrees Fahrenheit) and rub the grill grates with a little bit of olive oil.
- While the grill is preheating, cook the peppers and onions. Heat the remaining olive oil in a large skillet over medium high heat.
- Add in the marinated peppers and onions. Cook, stirring occasionally, for 8-10 minutes until the vegetables start to brown.
- Add a small amount of water to the pan and continue to cook for 3-4 more minutes until the water cookies off and the vegetables are tender. Remove from heat.
- Place the chicken on the grill. Cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Be careful not to overcook.
- Remove from heat, let the chicken sit for at least 10 minutes.
- Slice the chicken. Serve with the peppers and onions and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Tried this recipe?Let us know how it was!
