Main Dish

Grilled Chicken Fajitas

Grilled Chicken Fajitas

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<h2 class="subheader">Easy Grilled Chicken Fiesta</h2> <p>For an outdoor meal that’s fun for everyone, serve up a sizzling batch of Grilled Chicken Fajitas! Here, boneless, skinless chicken breasts come alive with flavor and pizzazz when marinated in GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="8102">Mojo Criollo Marinade</a>. Grill the marinated chicken breasts, peppers and onions and serve with the toppings of your choice for a festive summer dinner, tonight!</p>

Total Time

45m

Prep Time:10m

Yields:6 Servings

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Ingredients

6

<p><span> boneless, skinless chicken breast halves (about 3 lbs.)</span></p>

1½ cups

GOYA® Mojo Criollo Marinade

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2

<p><span>red, green and/or yellow bell pepper, cut into ¼”-thick strips</span></p>

1

<p><span>large yellow onion, cut into ¼”-thick strips</span></p>

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 tsp.

GOYA® Sazonador Total

1 pkg.
(8 oz.)

GOYA® Flour Tortillas – Fajitas , warmed

For the garnish:

1 container
(12 oz.)

GOYA® Classic Guacamole , thawed

1 jar
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

1 cup

sour cream

1 jar

GOYA® Salsita (preferred flavor)

Directions

Kitchen View

Step 1

<p>In large ziptop bag, add chicken, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring chicken to room temperature 30 minutes before grilling; drain and discard marinade.</p>

Step 2

<p>In center of large aluminum foil square, add peppers and onions; drizzle with olive oil and sprinkle with Sazonador Total. Fold foil over vegetables, crimping edges tightly to seal; set aside.</p>

Step 3

<p>Heat grill to medium-high heat. Add chicken; cook until well-browned on both sides and cooked through (internal temperature will register 165F on quick-read thermometer when inserted into center of breast), about 20 minutes. Transfer chicken to cutting board; let rest 10 minutes. As chicken rests, add vegetable packet to grill. Cook, flipping once, until vegetables until tender, about 10 minutes. Cut chicken into thin slices. Transfer chicken slices and grilled vegetables to serving platter.</p>

Step 4

<p>To serve, spoon chicken and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.</p>

Products in this Recipe

Mojo Criollo Marinade

Mojo Criollo Marinade
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Sazonador Total

Sazonador Total
Flour Tortillas – Fajitas

Flour Tortillas – Fajitas
Classic Guacamole
Classic Guacamole
Salsa Pico de Gallo – Mild

Salsa Pico de Gallo – Mild

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Recipe Tags

Main Dish

Chicken

Grilling

All-Ocassion

under 50 minutes

Summer

Entree

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