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Chicken Fajitas

  • People

    Serves 6

  • Prep Time

    20 min.

  • Marinating Time

    4 h

  • Barbecue Time

    9 to 17 min.

People
Serves 6
Prep Time
20 min.
Marinating Time
4 h
Barbecue Time
9 to 17 min.

the Ingredients

Chicken Fajitas

For the marinade

  • ¼ cup 1/4 cup olive oil
  • 3 tablespoons 3 tablespoons fresh lime juice
  • 2 tablespoons 2 tablespoons red wine vinegar
  • 2 tablespoons 2 tablespoons finely chopped onion
  • 1 1 clove garlic, minced
  • ½ 1/2 teaspoon ground cumin
  • ¼ teaspoon 1/4 teaspoon sugar
  • ¼ teaspoon 1/2 teaspoon dried oregano leaves
  • ¼ teaspoon 1/4 teaspoon salt
  • ¼ teaspoon 1/4 teaspoon freshly ground black pepper

Other ingredients

  • 6 6 Boneless, skinless chicken breast halves, about 170g each
  • 1 1 red onion, cut into 10mm slices
  • 4 4 tomatoes, cut into 10mm slices
  • 1 1 red or yellow capsicum, stem and seeds removed and cut into quarters
  • 6 6 large flour tortillas
  • 1 1 avocado, sliced
  • Salsa

Instructions

  • 01 Combine all of the marinade ingredients in a shallow, non-metal container. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.
  • 02 Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over direct medium heat.
  • 03 Cook the onion slices, tomato slices, and capsicum quarters on the hotplate and the chicken breasts on the grill over direct medium heat. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side. Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum, and avocado in warm tortillas and roll up to eat. Serve with your favourite salsa.
Ingredients
Instructions

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