I had initially doubled the recipe, so I did go ahead and add the full 1/2t. I agree about not using lime juice in the marinade, especially if marinating a long time. What flavorful chicken….I will be using this again in the future! I have made this recipe many times and it has always received rave reviews! This is terrific recipe. Now, when either breasts or tenders are on sale, I make the marinade and prep the chicken, combine in the Ziploc, then immediately stash in the freezer. Plus, they’re fun — perfect for getting the whole family sharing everything at the table. Perfection! I used chicken tenderloins which made this easy. I make this recipe almost weekly. To serve, spoon chicken and vegetables into center of warm tortillas. Just let the chicken marinate overnight, thread them on skewers with vegetables and let them cook on the grill. I'd love to know how it turned out! This both tenderizes the chicken and ensures that it cooks evenly. Yum! Very flavorable, and easy to prepare. My husband started spooning the black bean salad onto his fajitas and rolled them into little burritos that he declared were outstanding. They were incredible! I also add jalapenos! —Julie Sterchi, Campbellsville, Kentucky. Delicious! Mash the outside of the bag with your hands to blend the marinade together. Very good recipe and easy to make. This is one of the best meals I have ever made. They have a smoky, spicy flavor and are super easy to prepare. . This chicken would be great as a leftover on a Southwestern salad, burrito bowl, or quesadillas with the leftover peppers. This field is for validation purposes and should be left unchanged. (I still think they’re best with thighs, though :)! Go ahead and add the lime juice. This is really a great recipe i make it all the time for my husband wraps for lunch it is a must try recipe. Had it with brown rice instead of tortillas. Cut peppers and chicken into strips and serve on tortillas. Also, while not as “high tech,” If you’d like to create a folder on your computer to save them, that also works. I did not change a thing!!! So glad you liked these! If so, do I marinate less time? Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours. Thanks! Preheat an outdoor grill for medium heat and lightly oil the grate. I’m planning on making these tomorrow with chicken. I purchased tenders for my fajitas – strictly to avoid the pounding out of the breasts. It was simple and very tasty. The rice was fun to make. No leftovers at all. Simply cover your favorite fish or seafood, let it “cook” and enjoy! My question concerns the marinading time for your chicken fajitas (as well as your herb and lemon BBQ chicken breasts from the website and your simple BBQ chicken breasts from the cookbook). This was an AMAZING recipe. This recipe was so easy and the flavors melted together. Finish off by serving with flour tortillas, sides and top with your favorite Mexican salsa. Directions Step 1 I’d reheat the chicken and peppers, covered with foil, in a 325° oven until the chicken is warmed through (be careful not to overcook). Thank you Jen for your recipes and the book. Thanks, Karen, Hi Karen, You could use a grill pan on the stovetop or broil the chicken. Better to have done smaller ones and served multiple portions. Kind of dry and hard to flip on the grill, and I oiled the grates as directed. First off, my husband and I are absolutely loving your cookbook. Yours aren’t pleasing texture- wise because you pounded them, lime juice was not the culprit. These south-of-the-border inspired sandwiches are made by marinating chicken with a delicious blend of chipotle peppers in adobo sauce, garlic, lime juice and GOYA® Adobo All-Purpose Seasoning with Pepper. I’m sure they will get even more flavorful if the chicken is allowed to get the full marinade time. Marinate at least 2 hours, or up to 24 hours. I am beginning to scan all my recipes becuase I am running out of room for all of them in my printed binders. Simply marinate pork chops in a classic Cuban-style mojo marinade made with GOYA® Naranja Agria - Bitter Orange Marinade, onions and Adobo. To make it, simply marinate the chicken in a citrusy blend of lemon juice, olive oil, garlic, oregano and GOYA® Adobo All-Purpose Seasoning with Pepper; refrigerate overnight in marinade and get ready to be surprised the next day by its extraordinary flavor. Preheat an outdoor grill for medium heat and lightly oil the grate. For the enchiladas, once they’re cooked, they can be frozen for up to 3 months. Just marinate your choice of protein before grilling and get ready to savor the amazing flavor of pineapple. This looks like the perfect Valentines meal. We have family coming into town next week and would like to prepare as many of the meals ahead of time as possible, but we are not sure exactly which days we will be eating at home and which meal will come first. Thanks for another winner. Finish off by serving with flour tortillas, sides and top with your favorite Mexican salsa. They’ll be infused with tropical flavor and ready to grill the next day! VFE. The smoked paprika really makes it smell and taste like restaurant fajitas. Cut bell peppers in half and discard the inner membranes and seeds. Everyone will love its amazing Latin flavor! Add the chicken thighs and let marinate for 30 minutes. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot. Loved this. Served with warmed tortillas, rice, Spanish beans (from the can), sour cream and salsa. Is there any way for me to save this digital version? Prepare these easy and delicious Grilled Chicken Fajitas! Try it! Making it is so easy: simply marinate chicken and beef strips with GOYA® Mojo Chipotle Marinade before grilling them. Thank you! The lime zest is a great solution. Served with pico, sliced avo, shredded cheese and sour cream. I typically don’t have good luck with chicken breasts/white meat coming out juicy or flavorful BUT I think this marinade was on point. So delicious! You are a wonderful chef and a gracious person. Marinate them overnight with GOYA® Mojo Piña Marinade, the perfect blend of pineapple juice, soy sauce and honey. The chicken had great flavor as did the peppers and onions. This were SO delicious! These summer tacos are packed with tropical flavor! Using your hands, massage the marinade into meat until evenly coated. Despite the changes it still turned out awesome! One for my sister for Christmas. It was so simple and such a hit! Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. I have been asked to make chicken and shrimp fajitas for a dinner for 15 people. . 1 It will still be delish. The wife and family loved the meal. The smell alone of the grilled chicken is enough to make your mouth water. First of all, thank you for answering my question regarding my paprika mess up! This website is written and produced for informational purposes only. In this Mexican-inspired dish, skewered, seasoned  chicken is brushed with a sauce made using chipotle pepper, cumin, GOYA® Adobo All-Purpose Seasoning with Pepper, onions and tangy tamarind nectar. My mouth waters at the thought of it! I used 3 peppers and one medium onion, which for us was the right mix. The tip for warming the tortillas is super! Simply coat your meat and poultry with this convenient marinade and let sit overnight before cooking. Add the oil, garlic, lime zest, cumin, oregano, ancho chili... Clean the grill … Hi Audrey, The cook time should be about the same. I couldn’t find ancho chili powder so I substituted for chipotle chili powder then squeezed lime juice over the veggies and chicken once it was all cooked. Serve it as the main dish with grilled corn and onions. Heaven. She’s not big on spicy food. These tropical skewers are perfect for summer enjoyment with friends and family. I always slice my chicken while it’s still a tad frozen, so much easier to slice & sautee evenly. The chicken rub/marinade is sensational and contributes mega-flavor to the tortilla-based “sandwich”. Step 3 I cheat like hell out of sheer laziness and cut the prep time in half, and this is still a hit with the whole family. One of the most flattering compliments I received about this recipe was that it is restaurant quality. This is such an easy recipe to make and I will definitely make them again . In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Can’t wait to make it again! I did not use a grill however I did use a grill pan instead of an outside grill, I let the chicken marinate overnight and it was a hit.