Tender blood orange and lime citrus-marinated chicken breast grilled with onions, sweet and spicy peppers. Perfect for fajitas!

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WHAT’S GOING ON HERE:

Citrus Orange and lime are the perfect combinations. The addition of lime amplifies whatever it’s added to. For this recipe, I’m using blood orange feel free to use a regular orange if no blood oranges are on hand. I use blood orange for that deep red color.

Chicken: Chicken breast is perfect for fajitas it has just enough fat, you can pound them nice and thin, and the really absorbs the marinade you put it in. Make sure to cook the breast whole, let it rest then slice it into strips.

Onions: Sweet yellow Spanish onions are my go-to for grilling The onion can hold up to a char and just a sprinkle of salt is enough to eat the pan on its own.

Peppers: Jalapenos and mini sweet peppers are the best for fajitas. sweet peppers add some tame flavor that won’t get lost in all the fajita toppings. Jalapenos add a little punch of heat.

TIPS & TRICKS FOR THE BEST BLOOD ORANGE & LIME GRILLED CHICKEN FAJITAS

citrus: any citrus works well with the dish. lemon, oranges, limes, and even grapefruit go great here.

veg first: season the cast iron skillet and add a little more flavor by starting the vegetables off first. blister and grill the peppers, place to the side then grill and fry the onions. the remaining oil in the pan adds a little extra flavor to the chicken.

serve it how you want it: this chicken is great it’s spicy and citrusy serve this chicken over nachos, burritos, quesadillas, rolled in tortillas, or over a salad. Make a spread out of it by pulling out all the salsa, chopping some lettuce, and laying out some cheese!

SIMILAR INGREDIENTS TO:

1. STEAK FAJITAS
2. CHICKEN AND CHEESE ENCHILADAS
3. BEEF & OAXACA TACOS

ENJOY THIS RECIPE WITH:

1. GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
2. BEAN AND CHEESE AREPAS
3. CARNE PICADA STEAK TACOS

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Blood Orange & Lime Grilled Chicken Fajitas

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INGREDIENTS

• 3 Chicken Breast, halved
• 2Tb Safflower oil
• 2 Blood Oranges, juiced
• 2 Limes, juiced
• 1Tb Salt
• 2tsp Cumin
• 1Tb Garlic Powder
• 2tsp Chili Powder
• 2 Yellow Onions, sliced
• 4-6 Jalapenos
• Cooking Oil
• Salt
• 1/2c Cilantro, chopped

INSTRUCTIONS

• Combine together safflower oil, blood orange, limes, salt, cumin , garlic and chili powder.
• Place the chicken in and toss till coated.
• Let sit for 3 hours to overnight.
• In a hot cast iron pan add in a little oil and grill the jalapenos on all sides for about 3 minutes each. Outside should be darkened, puffed and blistered.
• Remove the jalapenos. Add in a little more oil. Place onions into the pan and grill for about 10 minutes till the onions are charred and softened. Sprinkle with a little salt and place with the jalapenos.
• Add chicken to the pan. Cook on both sides for about 5-6 minutes depending on thickness. Cook chicken till the juices run clear. Remove from the pan and repeat.
• Let the chicken rest for 5 minutes. Slice the chicken into strips and sprinkle with leftover orange, lime and cilantro. Serve!

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