Fajita Chicken Marinade
We love this easy Fajita Chicken Marinade. It makes the most flavorful chicken fajitas that taste better than at a restaurant.
Servings: 6
Cost: $16.09 Per Recipe, $2.68 Per Serving
Ingredients
- 1 ½ pound Chicken Breasts
- 1 Large Red Onion sliced
- 2 Bell Peppers sliced
- 2 Tablespoons Olive Oil
For the Marinade:
- ⅓ cup Olive Oil
- 1 Lime 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
Instructions
- Pound 1 ½ pounds chicken breasts, until they are approximately 1/2 inch thick.
- In a separate bowl, whisk together ? cup olive oil, juice from 1 lime, ¼ cup water, 2 tablespoons honey, 1 tablespoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, 2 tablespoons chili powder, and 1 teaspoon onion powder.
- Place the chicken breasts in a ziplock bag and place 1 large sliced red onion, and 2 sliced bell peppers in a separate bag.
- Pour part of the marinade over the pepper and onions until they are fully coated with the marinade.
- 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 1 tablespoon of the 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.
Nutrition
Calories: 333kcal | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 180mg | Potassium: 626mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2238IU | Vitamin C: 57mg | Calcium: 30mg | Iron: 1mg
