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Chicken Fajitas

  • People

    Serves 6

  • Prep Time

    20 min.

  • Marinating Time

    4 h

  • Barbecue Time

    9 to 17 min.

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


  • 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.

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