Happy Monday my friends! Here we are, another week has just flown by, it’s crazy isn’t it? Doug made these delicious Grilled Chicken Fajitas for Mother’s Day, so we thought we would share them with you, and our Weekly Menu Plan also!
We had planned to grill out, but I really wasn’t in the mood for the same old burger or hot dogs, and I’m honestly not much of a steak lover, so chicken is what we decided on. After making the Grilled Margarita Chicken Kabobs last week, I wanted to try something different. So I went on a search for Chicken Fajitas…to where else…Pinterest, and found exactly what we were looking for over at Homesick Texan.
Doug did change up the recipe a bit, because I don’t really like super spicy food. The flavors were bold, with a hint of spice, and definitely a recipe we will make again. He also used Nakano Seasoned Rice Vinegar with Red Pepper for an additional POP in flavor, the recipe called for balsamic vinegar. We loved the different flavor that the Red Pepper Vinegar added.
We paired the Grilled Chicken Fajitas with Spanish Rice and Bush’s Texas Ranchero Grillin’ Beans and a little Pico de Gallo and Sour Cream on the side. The Spanish Rice needs a little more work, then we will share that recipe. And the Ranchero Beans had lots of flavor, they were a bit too spicy for me, but Doug loved them!
OH, and by the way…we are hosting the Bush’s Grillin’ Virtual Recipe Party tomorrow, Tuesday, on Hoosier Homemade, starting at 9 a.m. EST. If you have a Grilling Recipe you would like to share, be sure to add it to the link up. There is a great giveaway too!
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Grilled Chicken Fajitas Recipe
- Total Time: 30 minutes
Description
Delicious recipe for chicken fajitas with bold flavor. Recipe from PocketChangeGourmet.com
Ingredients
- 2–3 pounds boneless, skinless chicken breasts
Marinade
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon Nakano Red Pepper Seasoned Rice Vinegar
- 1 teaspoon Worcestershire sauce
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 Serrano pepper
- 1 Chipolte pepper in Adobo sauce
For fajitas
- 2 tablespoons olive oil
- 2 bell peppers, seeds and stem removed
- 1 medium yellow onion, thinly sliced
- Salt, to taste
Instructions
Marinade
- Combined in a blender all the ingredients listed for the marinade, blend until smooth.
- Place chicken breasts and marinade in a shallow dish, allow to marinade for 1 hour. Flip chicken every 20 minutes.
- Add marinated chicken along with olive oil coated peppers and onions to hot grill. Turn heat down to medium and grill 10 minutes on each side or until chicken is 160 degrees F.
- Remove and allow chicken to rest for 5-10 minutes.
- Thinly slice chicken, peppers and onions.
- Serve with sour cream and Pico de Gallo.
Notes
Be sure to allow time for marinating.
Liz says…Loved the bold flavor on this grilled chicken.
Doug says…I think next time I’ll only use the Chipolte peppers, love the smokiness they bring… might add 2 or 3. Whatever I can get away with
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans
Weekly Menu Plan
Monday ~ Baked Chicken Nuggets, Oven Fries
Tuesday ~ Make Ahead Sloppy Joes, Chips, Veggies and Dip
Wednesday ~ Breakfast for Dinner ~ Homemade McGriddles, Fruit Smoothies
Thursday ~ Easy Taco Bake, Chips and Salsa
Friday ~ Grilled Italian Chicken Sandwich and Salad
Saturday ~ Pepperoni Pizza Ring
Sunday ~ Chicken N’ Noodles, Mashed Potatoes, Corn
Dessert for the Week – Mini Funfetti Sandwich Cookies
What’s on your menu this week?
Linking to…Menu Plan Monday
For more recipes and products, visit Nakano.com
Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.
Linking to…Gooseberry Patch
2 Comments
I’m going to be trying the grilled italian chicken sandwich! Sounds good.
Oh My God! I just found you through Pinterest. I love your blog. Keep up the great work.