Sizzling Grilled Chicken Fajita Recipe

Fire up the grill and give your taste buds a little “south-of-the-border” flavor!

Cihcken Fajitas

Sizzling Grilled Chicken Fajitas

6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

Ingredients
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup green bell pepper strips (about 1 medium)
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup vertically sliced red onion
  • 1 teaspoon seasoned salt
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup bottled salsa
  • 3/4 cup fat-free sour cream
Preparation
  1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
  5. Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.

 

Courtesy of myrecipes.com

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Recipe of the Month: Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Don’t put your grill away yet! Fall is full of  rich autumn flavors, most of which you can cook on the grill. This delicious fall recipe is quick and easy. Tender chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze. Crunchy grilled spiced pecans sprinkled over these tasty skewers bring this dish to absolute perfection.

Grilled Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Ingredients

1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces

1 cup sherry vinegar

1/2 cup plus 1 Tbs. honey

2 Tbs. canola oil; more for the grill

Kosher salt and freshly ground black pepper

1 lb. boneless, skinless chicken breast halves, cut into 16 pieces

4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)

1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)

1/2 cup pecans, coarsely chopped

1/2  tsp. ground cumin

1/2  tsp. pumpkin pie spice

Directions

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well-marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Helpful Tips

Make sure your ingredients for the skewers are the same size for even cooking time

For added flavor, the glaze can be used to marinate for the chicken while you’re putting together the rest of the ingredients.

After you assemble the skewers, lightly brush the glaze on to prevent burning due to the high sugar content.

Recipe courtesy of finecooking.com

Recipe of the Month: Grilled Chicken with Chipotle-Orange Glaze

Smoky chipotle peppers are the secret to this delicious, citrusy barbecue sauce.  Looking for a little variety?  Try this recipe with shrimp or pork chops on the grill.

Grilled Chicken with Chipotle-Orange Glaze

GRILLED CHICKEN WITH CHIPOTLE-ORANGE GLAZE

4 servings

Active Time: 10 minutes

Total Time: 25 minutes

 

INGREDIENTS

2 tablespoons orange-juice concentrate,   thawed

1 tablespoon finely chopped chipotle       peppers in adobo sauce, (see Note)

1 tablespoon balsamic vinegar

2 teaspoons unsulfured molasses

1 teaspoon Dijon mustard

1 pound boneless, skinless chicken breasts, trimmed

Salt to taste

PREPARATION

1.  Preheat grill or broiler.

2.  Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.

3. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

NUTRITION

Per serving: 150 calories; 3 g fat (1 g sat , 1 g mono); 63 mg cholesterol; 7 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 227 mg sodium; 302 mg potassium.

Recipe courtesy of EatingWell.com