Lime-Marinated Grilled Chicken Fajitas with Grilled Avocado

Fun, festive, easy and tasty. Whip up a quick marinade for the chicken, and toss everything on the grill, yes, even the avocado. It might sound strange, but when grilling a halved avocado flesh side down, you end up with a warm, soft and creamy texture to slather all over your warm fajitas. Once everything comes off the grill, place it directly on a large wood cutting board to serve. Slice the chicken and vegetables, and make sure there’s a spoon for scooping out the avocado.

Lime-Marinated Grilled Chicken Fajitas with Grilled Avocado

Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 2 hours
Fun, festive, easy and tasty. Whip up a quick marinade for the chicken, and toss everything on the grill, yes, even the avocado. It might sound strange, but when grilling a halved avocado flesh side down, you end up with a warm, soft and creamy texture to slather all over your warm fajitas. Once everything comes off the grill, place it directly on a large wood cutting board to serve. Slice the chicken and vegetables, and make sure there's a spoon for scooping out the avocado.
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Course Main Course
Servings 4

Ingredients
 

  • 1 ½ pounds boneless skinless chicken breasts
  • 2 bell peppers, any color, stemmed, seeded and cut into large pieces
  • 1 red onion, peeled and sliced crosswise into ¾ inch rounds
  • 2 ripe avocados, halved and pitted
  • 1 lime
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 4 garlic cloves, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder, use ancho chili powder if you can
  • 3 tablespoons olive oil, plus more for grilling the vegetables
  • ½ teaspoon kosher salt
  • 2-3 jalapeno peppers
  • 8-10 flour tortillas
  • Sour cream, pico de gallo, Mexican hot sauce, and shredded cheese for serving

Instructions
 

  • Use a fine rasp grater to zest the lime into a large, non reactive bowl (such as glass, pyrex or ceramic- not plastic or metal). Squeeze the juice from the lime into the bowl and add the oregano, cumin, garlic, chili powder, oil, and salt. Whisk to combine.
  • Add the chicken breasts to the bowl, turning to coat them in the marinade, then cover the bowl and marinate in the refrigerator for at least two hours, and up to 8.
  • Prepare your grill and heat to medium. Brush the peppers, onions and avocados with olive oil. Remove the chicken from the marinade and place on the grill along with the peppers and onions. Cook, turning occasionally, until cooked through. This can take anywhere from 6-12 minutes per side for the chicken, depending on the thickness of the breast. The peppers and onions should be softened and take on some color.
  • As the vegetables and chicken are done, remove to a cutting board and let rest. Now, place the avocados, cut side down, on the grill over medium-high heat. Let them cook without moving until slightly charred, about 3 minutes. At the same time, place the tortillas, wrapped in foil, over very low heat on the grill, or an upper rack if you have one. Turn once, just so the tortillas are warmed through. Remove the avocado to a serving platter, or the cutting board, and wrap the tortillas in a dish towel or place in a tortilla server.
  • Slice the chicken into strips, and if the peppers are large, slice those into strips. You can serve the chicken, peppers and onions, and grilled avocado right off of the cutting board. Pass with the tortillas, and whatever toppings you prefer, such as sour cream, shredded cheese, or pico de gallo.
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