Chicken Fajitas

Prep 35 min
Total 1 hr 5 min
Servings 8

For sizzling, restaurant-style fajitas, just heat up the grill, and dinner's ready in about an hour. Make it your way with the delicious variation below.

By Betty Crocker Kitchens

Updated August 4, 2011

Ingredients

3

tablespoons chopped fresh cilantro
1

tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2

tablespoons lime juice
1

tablespoon vegetable oil
2

teaspoons chili powder
2

cloves garlic, finely chopped
4

boneless skinless chicken breasts (1 lb)
2

medium bell peppers, cut into quarters
2

large onions, cut into 1/2-inch slices
8

flour tortillas (8 to 10 inch), heated as directed on package

Steps

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1

In shallow glass or plastic dish or resealable food-storage plastic bag, mix cilantro, oregano, lime juice, oil, chili powder and garlic. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
2

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, brushing with reserved marinade and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Grill bell peppers and onions 10 to 15 minutes, turning frequently, until crisp-tender. Discard any remaining marinade.
3

Cut chicken and bell peppers into strips; divide chicken, peppers and onions evenly among tortillas. Fold tortillas over filling; serve immediately.

Create a build-your-own-fajita buffet. Set out colorful bowls filled with a variety of toppings such as shredded cheese, guacamole, salsa, chopped tomatoes, torn lettuce, sliced ripe olives and chopped fresh cilantro.
Recipe Variation Steak Fajitas: Substitute a 1-lb beef boneless top round steak, about 1 inch thick, for the chicken. Marinate as directed, and grill 12 to 16 minutes for medium doneness.