Gourmet Recipe for Grilled Chicken Fajitas

Chicken fajitas are always very popular in Mexican restaurants but this recipe for chicken fajitas is slightly different. If you want to know how to season chicken for fajitas, the best way is to make a marinade like in this Mexican recipe and leave it marinating for an hour or so.

Grilled vegetables make a deliciously different accompaniment for chicken fajitas because they usually come with fried bell pepper and onion. The asparagus, zucchini and red bell pepper gives them a different flavor and using the grill means the chicken will have attractive grill marks and the vegetables will be tender and delicious.

Mexican Grilled Chicken Fajitas

Ingredients -

6 skinless, boneless chicken breast halves
3 large poblano chilies, seeded, in ¾ inch strips
12 spears asparagus, trimmed
1 red bell pepper, seeded, cut lengthwise into 6 pieces
1 zucchini, cut into 12 long strips
¾ cup coarsely chopped cilantro
3 tablespoons fresh lime juice
1 teaspoon ancho chili powder
1 3/4 teaspoons ground cumin
1/2 cup olive oil
Salt and black pepper
12 small flour tortillas
Mexican rice to serve (optional)
Guacamole, salsa, sour cream, sliced green onions, chopped serrano chilies and chopped fresh cilantro to serve

Preparation:

Heat the grill to medium.

Puree the limejuice, ancho chili powder, cumin, olive oil, and cilantro and season this marinade with salt and pepper. Place the chicken in a 13 x 9 x 2 inch-baking dish and pour 2/3 of the marinade over it, turning to coat. Sprinkle salt and pepper over the top and chill for an hour.

Reserve the rest of the marinade.

Grill the chicken until cooked through. This will take about 7 minutes per side. Grill the asparagus, zucchini, and bell pepper at the same time, until they are tender.

Grill the tortillas for one minute per side.

Transfer the chicken to a chopping board and slice it crosswise into large pieces. Arrange the chicken and grilled vegetables on the plates, add a portion of Mexican rice to each plate if you are using it and drizzle the remaining marinade around the outside of the plate and on the chicken.

Serve the warm tortilla wraps on the side as well as the guacamole, salsas, sliced green onions and other toppings so people can make their own fajita wraps how they like them.

(Serves 6)

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