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Chipotle-Orange Chicken Fajitas

Jamie Purviance

  • People

    Serves 6

  • Marinating Time

    2 to 4 h

  • Grilling Time

    16 to 20 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095402 Row Poultry 55

Marinade

  • Finely grated zest and juice of 1 small orange (1 teaspoon zest and ¼ cup juice)
  • 2 canned chipotle chile peppers in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce (from the can)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon prepared chili powder
  • 2 garlic cloves, minced
 
  • Extra-virgin olive oil
  • Kosher salt
  • 6 boneless, skinless chicken breast halves, each about 6 ounces, tenders removed
  • 2 large red peppers, each cut into 4 planks, stems and seeds discarded
  • 2 medium yellow onions, each cut crosswise into ⅓-inch slices
  • Freshly ground black pepper
  • 12 flour tortillas (8 inches)
  • 2 tablespoons loosely packed chopped fresh cilantro leaves
  • Lime wedges
  • Sour cream
  • Your favorite salsa

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Whisk the marinade ingredients, including 2 tablespoons oil and ½ teaspoon salt.
  • One at a time, place each chicken breast, smooth side down, on a cutting board. Place a sheet of plastic wrap over the chicken and pound to an even ½-inch thickness. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Lightly brush the bell peppers and onions with oil and season evenly with salt and pepper. Grill the vegetables over direct medium heat, with the lid closed, until tender, turning once or twice. The bell peppers will take 6 to 8 minutes and the onions will take 10 to 12 minutes. Remove from the grill, cut the bell peppers into 1-inch strips, separate the onions into rings, place in a bowl, and keep warm.
    Lightly brush the bell peppers and onions with oil and season evenly with salt and pepper. Grill the vegetables over medium heat, with the lid closed, until tender, turning once or twice. The bell peppers will take 6 to 8 minutes and the onions will take 10 to 12 minutes. Remove from the grill, cut the bell peppers into 1-inch strips, separate the onions into rings, place in a bowl, and keep warm.
  • Wrap six tortillas in each of two foil packets.
  • Remove the chicken from the bag and discard marinade. Grill the chicken over direct medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 6 to 8 minutes, turning once. At the same time, warm the tortilla packets over direct heat for 2 to 4 minutes, turning once or twice.
    Remove the chicken from the bag and discard marinade. Grill the chicken over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 6 to 8 minutes, turning once. At the same time, warm the tortilla packets over medium heat for 2 to 4 minutes, turning once or twice.
    Remove the chicken from the bag and discard marinade. Grill the chicken over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 6 to 8 minutes, turning once. At the same time, warm the tortilla packets over medium heat for 2 to 4 minutes, turning once or twice.
  • Cut the chicken crosswise into ¼-inch strips and add to the bowl with the bell peppers and onions. Add the cilantro and stir to combine. Serve the warm chicken mixture in tortillas with lime wedges, sour cream, and salsa.

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