Cilantro Lime Chicken Fajitas
Our Cilantro Lime Chicken Fajitas were a best seller at Kitchen Door, both we my personal chef clients as well as with our meal delivery business. Marinating the chicken and peppers adds a depth of flavor that makes them truly special.
The key here is in the marinade. You’ll want to make sure to give yourself enough time, preferably overnight, to give the chicken plenty of time to soak up all of the goodness. Start by preparing the marinade in your blender. Place all items from cilantro to the chili powder in a blender. Process until all items are combined and cilantro is finely minced.
Place chicken in a large glass baking dish or bowl. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on a large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade. Cover and refrigerate for at least one hour or overnight.
Remove chicken from refrigerator and let come to room temp, about 30 minutes. Grill chicken until cooked through, about 7 minutes per side. Remove from heat and place on a rimmed baking sheet. Cover with foil.
Meanwhile, heat a large cast-iron pan over medium-high heat. Pan-sear vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers, until they are charred and semi-soft.
Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with your favorite toppings.
Cilantro Lime Chicken Fajitas
Ingredients
- 1 1⁄4 cups coarsely chopped fresh cilantro
- 3⁄4 cup olive oil
- 6 tablespoons fresh lime juice
- 2 1⁄2 teaspoons ground cumin
- 2 1/2 teaspoons ground coriander
- 1 1⁄4 teaspoons ancho chile powder
- Salt and Pepper to taste
- 6 skinless boneless chicken breast halves
- 3 large poblano chiles or green bell peppers
- seeded, cut into 1/4-inch-wide strips
- 1 large yellow bell peppers
- cut into 1/4-inch-wide strips
- 1 large red bell pepper cut into 1/4-inch-wide strips
- 1 large orange bell pepper cut into 1/4"-inch-wide strips
- 2 red onions sliced into 1/4" -in-wide-strips
- 12 inch flour tortillas
- Optional toppings: purchased salsas guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles
Instructions
- Place all items from cilantro to the chili powder in a blender. Process until all items are combined and cilantro is finely minced.
- Place chicken in a large glass baking dish or bowl. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on a large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade. Cover and refrigerate for at least one hour or overnight.
- Remove chicken from refrigerator and let come to room temp, about 30 minutes. Grill chicken until cooked through, about 7 minutes per side. Remove from heat and place on a rimmed baking sheet. Cover with foil.
- Meanwhile, heat a large cast-iron pan over medium-high heat. Pan-sear vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers, until they are charred and semi-soft.
- Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with your favorite toppings.
Nutritional information will vary if not including nuts in the recipe.