Chicken Fajitas(Surf and Turf)
Many times during grilling season, I like to grill bigger portions of chicken. It makes for quick and easy meals for the the week! Here I paired two of my favorites, chicken fajitas and jalapeño tequila shrimp!
Servings 8 Servings
Ingredients
Ingredients
Marinade
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons chile ancho powder
- 1 1/2 teaspoons Mexican oregano crushed
- 2 1/2 tablespoons dried onions crushed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon jalapeno powder
- 1/2 teaspoon fresh cracked pepper
- Salt to taste
- Juice and zest of 1 large lemon or lime
- 1/2 cup oil I used half grapeseed and half olive oil
- 1/3 cup water
You will also need
- 2 1/2 pounds boneless chicken breast
- *chicken breast were sliced 1/2 inch thick
- 3 Assorted peppers poblano, anahiem, red bell, green bell peppers, sliced into strips
- 1 large sweet onion sliced into strips
- 2 tablespoons red wine vinegar
- Flour tortillas no bigger than 6 inches in diameter
- Pico de gallo or your favorite salsa
- Crema or sour cream
For Shrimp
- 18 to 20 large shrimp peeled and cleaned (tails on)
- salt
- fresh cracked pepper
- jalapeno powder or chipotle powder
- smoked paprika
- granulated garlic powder
- olive oil
- 1/3 to 1/2 cup pickled jalapeno chopped fine
- 3 to 4 tablespoons silver tequila
Instructions
Directions For Chicken
- Combine all of the ingredients for the fajita marinade. Whisk to combine. Taste for salt. Pour over chicken to coat evenly. Cover and marinate for 24 hours or up to 2 days. When you are ready to grill, remove the chicken from refrigerator at least 20 to 30 minutes before.
- While the chicken comes to room temperature, prep the peppers and onions. If cooking indoors on saute pan, preheat 2 tablespoons olive oil to medium heat. Add onions and saute for 5 minutes. Add all of the peppers. Season lightly with salt and pepper and saute for another 5 minutes. Add the vinegar and toss to combine. Remove from heat, set aside.
- If cooking on the grill, lightly coat the peppers and onions with oil. Transfer to grill pan. Cook on grill for about 10 to 15 minutes, toss with tongs now and then. Transfer to serving dish, add vinegar and season with salt and pepper. Keep covered until ready to serve.
- Prep and preheat your grill , gas or charcoal, to medium/high heat for 10 minutes. Brush grates with oil. Place chicken on grill and cook for 5-6 minutes per side or until internal temperature reads 165 degrees F. Transfer onto plate and tent loosely for a few minutes. Slice thin against the grain.
Directions For Shrimp
- Mix 1/2 teaspoon each of dry spices listed until well combined. Taste for salt. Sprinkle generously onto both sides of shrimp. Drizzle with olive oil and set aside.
- In a small bowl mix the pickled jalapeno, 2 tablespoons of olive oil and tequila. Season to taste with salt and pepper, set aside.
- When ready, place seasoned shrimp onto skewers. Grill for 2 minutes per side. Baste with jalapeno/tequila mixture as soon as you turn it. Turn and baste one more time. Remove from heat and pour remaining jalapeno/tequila mixture over shrimp. Squeeze on some fresh lime juice while shrimp is still warm. Serve right away.
Notes
Many times you will see fajitas cooked with the peppers and onions. I like to serve them separate so that everyone can add what they like. Both recipes can easily be prepared on the stove top. Use a cast iron skillet or grill pan.