deluxe grilled chicken fajitas

Fajitas on the table 

I hope everyone has been enjoying their weekend.  It looks like the good weather is here to stay, finally!!!  One of the bonuses of living in Madrid is that you can grill all year round.  Sure in the winter it means M has to wear his winter coat but it’s completely doable especially since Madrid is really dry and rain doesn’t happen very often.  Now M can enjoy the grilling without having his ski jacket smelling like BBQ smoke!

These fajitas are one of our favourite meals.  I used to make fajitas the “old fashioned way” (in the skillet with that fajita powder mix) however I tried making them once on the BBQ and we haven’t gone back since.  I’m sure you can follow this recipe and simply cook the chicken breasts in a sauté pan over high heat so they get well marked on the outside.  The veggies can be cooked in the same sauté pan but you’d want to add a little bit of liquid like water.  I haven’t tried this method yet so if you do, I’d love to hear how they worked out for you. 

 Veggies on the grill

Toppings

I’ve called these my deluxe grilled chicken fajitas because this is the version where we add all the good stuff (black bean pico de gallo and avocado spread).  We try to keep these healthy so we omit the sour cream, cheese, and any other amazing stuff that you can always add to your version.  These aren’t hard to make, they just take a little time because there are four different things to put together.  That’s why these are the deluxe version.  When I don’t have time, I just grill the chicken and veggies and we’re good to go (I don’t even marinade the chicken for the hour).  We’ll add lettuce and salsa to this easier version and they’re pretty darn tasty as well.  This is a very forgiving recipe and extremely versatile.  Feel free to leave out the tortilla and just add these ingredients to a bowl with some brown rice and you’ve got an extra healthy chipotle style bowl. 

grilled chicken

Open Fajita

We finished these off with a beautiful bowl of cherries and this turned into the perfect summer patio meal.

After

  

Cherries

 

Deluxe Grilled Fajitas
Serves 3
Delicious, healthy, grilled chicken fajitas.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
MARINADE
  1. Juice of one fresh lime
  2. Juice of one fresh lemon
  3. 2 Tbsp. of extra virgin olive oil
  4. 1 Tbsp. of sriracha (optional)
  5. 1 tsp. ground cumin
  6. 1 tsp. dried onion
  7. 1/2 tsp. garlic powder
  8. 1/2 tsp. of spicy smoked paprika (optional) or 1/2 tsp. of sweet smoked paprika
  9. Salt and pepper to taste
FAJITAS
  1. 3 skinless, boneless, chicken breasts
  2. 1 red pepper, sliced into strips
  3. 1 green pepper, sliced into strips
  4. 1 sweet onion, sliced into strips
  5. 1/2 Tbsp. of ground cumin
  6. 1 tsp. of garlic powder
  7. 2 Tbsp. of extra virgin olive oil
  8. Salt and pepper to taste
  9. 6 tortillas, warmed
TOPPINGS
  1. Black bean pico de gallo (recipe below)
  2. Avocado Spread (recipe below)
  3. Your favourite salsa
For the marinade
  1. Add all the ingredients to a large ziploc bag and mix well.
For the chicken
  1. Add the chicken breasts to the marinade and refrigerate for at least one hour.
  2. Grill chicken breasts on the BBQ until chicken is ready (juices run clear).
  3. Slice chicken breasts into strips.
For the Fajitas
  1. Add the peppers, onion, cumin, garlic powder, olive oil, salt, and pepper to a bowl and mix until the vegetables are coated with the spices. Set aside until ready to grill.
  2. Grill vegetables on the grill using a vegetable basket for approx. 20 minutes. You should cook the vegetables to your liking (we like ours with a little crunch).
  3. Set out the vegetables, chicken, warmed tortillas, black bean pico de gallo, salsa, avocado spread, and any other of your favourite fajita toppings. Let everyone "build" their own fajitas with all the toppings.
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Black Bean Pico de Gallo
Serves 2
A versatile, healthy, fresh, black bean pico de gallo you can add to fajitas, salads, nachos, and anything your imagination comes up with!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 can of cooked black beans, rinsed and drained
  2. 5 cherry pear tomatoes, chopped
  3. 1/4 of a sweet onion, finely chopped
  4. 2 heaping Tbsp. of fresh cilantro, chopped (or to taste)*
  5. Juice of 1/2 a fresh lime
  6. 1 Tbsp. of extra virgin olive oil
  7. Salt and pepper to taste
Instructions
  1. Mix all of the ingredients in a bowl and mix. Mix gently so the beans don't get mushed.
  2. Cover and refrigerate until ready to eat.
Notes
  1. *If you don't like cilantro, use fresh parsley.
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Avocado Spread
Serves 3
Mashed avocado with a tangy lime kick. Use this for fajitas, nachos, on toast with a slice of fresh tomato or by the spoonful!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 ripe avocado
  2. 1 Tbsp. of extra virgin olive oil
  3. 1-2 Tbsp. of fresh cilantro, chopped (to taste)*
  4. Salt and pepper to taste
Instructions
  1. Scoop the avocado out of it's shell and add to a plate. Mash the avocado thoroughly with a fork.
  2. Add avocado, olive oil, cilantro, salt, and pepper to a bowl and mix.
  3. Cover and refrigerate until ready to eat.
Notes
  1. *Add fresh parsley instead of cilantro if you don't like cilantro.
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DELISH…

7 Comments

  1. Guida says:

    Carla,
    You are definitely your mother’s daughter….great job,
    Thanks to your sister i found your blog.
    Beijinhos

    • Carla says:

      Thanks Guida! It´s still very new but I´ve wanted to do this for a while and I finally just did it. You should try this fajita recipe, it´s awesome (if I do say so myself)!

  2. Estherzuqui says:

    These are for sure DELUXE…… and they look amazing!
    I’m starving! And I am going to make sure these are on the menu at the next bbq I attend! Thanks for all the details!

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