Fajitas for everyone! Citrus marinated chicken or steak is grilled tender and topped with caramelized onions and sweet bell peppers for a simple, satisfying meal.
With four sons to chase around every day, by the time dinner rolls around, I want something healthy, delicious, and perhaps most importantly…easy! Nothing is more satisfying to me than a great meal on the grill. Most nights, I crave a good mix of meat and vegetables, but I’m often too tired to want to do much in the way of preparation.
My boys are fun, but they’re busy!
Fajitas are one of those meals that I can spend a few minutes throwing ingredients together, pop it all in the ‘fridge until I’m ready to cook them.
No matter how tired Bacon Slayer is after work, he’s just about always up for grilling something for dinner. That means that after I do the prep work, I can plan on passing the torch to my other half to finish the meal when he gets home.
Bacon Slayer is the Grillmaster/Keeper of the Flame at our house. I highly encourage this position.
While he’s out toiling over the flames, I do a quick sauté of the vegetables and set them and the other condiments onto the table. A pile of really great guacamole and loads of cheddar cheese are an absolute must!
I love fajitas because they’re so simple and fresh and everybody loves them.
Fajitas are also a very economical dinner. I wrote the recipe to serve six people, but honestly? All that juicy, thinly sliced meat is mixed with so many other toppings that it stretches much farther than when serving just the grilled meat with other side dishes.
For example, my recipe calls for two pounds of meat. Two pounds of chicken is about 3 boneless skinless breast halves. If I were grilling just the chicken, that amount would feed three adults. Two pounds of sirloin steak is one large steak. If I were grilling just the steak, I would likely divide the steak into four servings. Both options can feed between six and eight people in fajita form, making it an economical option to feed a crowd or provide ample leftovers for the coming days!
I am all about cooking once and being able to eat well for a few days!
I hope that you enjoy the simple and fresh fajitas, Friends!
Chicken (or steak) soaked in a simple citrus marinade with just the right balance of spices is grilled tender, then topped with caramelized onions and sweet bell peppers for a simple, satisfying meal.
2 hrPrep Time
25 minCook Time
2 hr, 25 Total Time
- 2 lbs. boneless, skinless chicken breast halves (or boneless sirloin steak)
- 5 cloves garlic, peeled and minced
- 4 Tbs. extra-virgin olive oil
- 1 ¼ Tbs. lime juice, freshly squeezed (about 2 small limes)
- 3 Tbs. lemon juice, freshly squeezed (about 1 small lemon)
- 1 tsp. chipotle chili powder
- ½ tsp. ground cumin
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ¼ tsp. smoked paprika
- 4 C. sweet bell peppers, sliced into ¼-inch thick strips (a mix of red & yellow is preferable)
- 1 Vidalia onion, peeled and thinly sliced
- 2 tsp. extra-virgin olive oil
- 12 or more flour tortillas, warmed
- Guacamole, diced tomatoes, shredded cheese, salsa, or other favorite condiments
- Toss all of the marinade ingredients into a gallon sized zippered storage bag. Seal the bag and shake to combine. Add the meat of choice to the marinade. Seal the bag, ensuring most of the air is pressed out of the bag. Turn the bag a few times to coat the meat well with the marinade. Refrigerate the meat for two hours, flipping the bag over a few times mid-way through. While the meat rests in the marinade, prepare the vegetables.
- Sauté the onions and peppers in the olive oil in a large skillet set over medium heat, stirring frequently, until the vegetables are crisp-tender. Turn off the heat and set the vegetables aside.
- Once the meat has had sufficient time to soak up the flavors of the marinade, preheat the grill to high. Use tongs to transfer the meat from the marinade to a clean plate. Discard the marinade.
- Grill the meat by searing it for 2 to 3 minutes per side over high heat, then reduce the heat to medium and continue to cook an additional 10 minutes per side for chicken, or an additional 12 to 15 minutes per side for steak—depending on desired level of doneness.
- Let the meat rest for 10 minutes and then thinly slice it against the grain. Quickly reheat the sautéed peppers and onions in the skillet over medium heat. (About 1 minute.) Arrange the sliced meat and sautéed vegetables on the same platter.
- Serve the meat in warm flour tortillas, topped with the sautéed vegetables and other favorite condiments.
Prep Time: 20 minutes (active), 2 hours (inactive), Cook Time: 22 to 26 minutes (chicken), or 12 to 15 minutes (steak), Total Time: 2 hours, 30 minutes
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