In honor of Cinco De Mayo I find it only necessary to share with you one of our very favorite “Mexican” recipes. Grilled Chicken Fajitas.
Your belly will think they are as beautiful as your eyes do, friends. Smokey, charred, savory chicken loaded with herbs and spices paired with slightly crisp peppers and onions equal magic on my tastebuds. I absolutely love fajitas in most ways, shapes and forms but this recipe just simply never gets old. Company will completely appreciate it. And don’t you for one second forget about the sour cream topping. Do you ever wonder how places like Chipotle get that to-die-for, more saucy than thick sour cream to drizzle on your goods? Im crazy for it…and below is how we make it at home. So simple but dy-no-mite. So grab your margaritas and get in that kitchen…these are a top notch way to celebrate!
ps Ive been lightly slapped on the wrist by several of you for not sharing the latest recipe I made for KARE 11’s 4 O’clock show. So…here you go. This curry is so very tasty and remarkably fast and simple to prepare..perfect weeknight fare! I completely appreciate the encouragement you guys…I do, more than you’ll ever know. xo
Grilled Chicken Fajitas
For the Marinade
1/2 Cup Olive Oil
2 Tablespoons Chili Powder
2 Tablespoons Lime Juice
2 Tablespoons Chopped Cilantro
2 Cloves Garlic, grated or pressed
1 1/2 Tablespoons Honey
1 Teaspoon Smoked Paprika
1/2 Teaspoon Black Pepper
1/4 Teaspoon Ground Cumin
For the Sour Cream
1/2 Cup Sour Cream
1/2 Cup Heavy Whipping Cream
1/2 Teaspoon Salt
For the Fajitas
1 1/2 -2 Pounds Boneless Skinless Chicken Breasts, sliced lengthwise about 1-2 inches in thickness
1 Tablespoon Olive Oil
1 Red Bell Pepper, thinly sliced
1 Small Red Onion, thinly sliced
Whisk all the marinade ingredients together in a medium bowl until well combined. Pour the marinade into a plastic bag, add the chicken, seal the bag (be sure to let all the air out) and use your hands to rub the chicken around and coat it thoroughly in the marinade. Place in the fridge and marinate for 4-8 hours.
Whisk the sour cream, heavy cream and salt together in a medium sized bowl. Cover with plastic wrap and let sit 30 minutes-1 1/2 hours at room temperature.
Preheat grill over medium high heat. Place peppers and onions on a sheet of foil, drizzle with 1 tablespoon olive oil, fold the foil up and seal the ends. Place the chicken and pepper/onion foil packet on the grill. Cook, covered, flipping the chicken once halfway through, 10-12 minutes or until the chicken is cooked through and slightly charred on the outsides. Remove chicken and foil packet.
Place chicken, peppers and onions on a tortilla, drizzle with sour cream sauce and serve.