Enjoy! Thank you for another addition to my menus. Very good! The seasoning on the chicken is perfect. After making this one, I’ve thrown away all the others. Although I do my best to provide accurate nutritional information, these figures should be considered estimates 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. Everyone enjoyed it. Better to have done smaller ones and served multiple portions. Quick question – would it be ok to freeze the chicken (uncooked) in the marinade (so that I can bring it on a vacation and minimize prep time)? Try it! I made some fresh salsa and the husband made some rice and beans. Finish off by serving with flour tortillas and your favorite Mexican salsa. The marinade is the best, as is the method of cooking the peppers and onions. It is simply perfection. Served the fajitas with your Mexican rice and it was the perfect meal. I absolutely love all of your recipes- thank you thank you thank you! I appreciate your detailed instructions and photos with your recipes. These turned out great. Thank you Jen for your recipes and the book. Congrats! Good luck , Hi Jen, I love your recipes and haven’t tried one I didn’t like. Flavorful enough for adults, not too spicy for kids. I can put the chicken in marinade without the lime juice. Too cold to grill so baked on convection at 405 til chicken was done and veggies were browned (chicken took about 8 minutes, veggies took about 14). In large ziptop bag, add chicken, Mojo and 1 tsp. I also add jalapenos! This was awesome. What cut of beef would be the best to use? Will definitely be a go to. This was the first recipe I made from this blog and they were hands down the best Fajitas ever had. I used a Foreman grill to make these indoor all year round. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Marinate them overnight with GOYA®, Add the vibrant and citrusy flavor of GOYA®. If so, do I marinate less time? The spices were delicious on the chicken. So glad you enjoyed these (but sorry to hear you don’t have any leftovers ;). Percent Daily Values are based on a 2,000 calorie diet. If I have to use a broiler instead of a grill, how long should I leave the chicken in for? The only change I made is that I used a broiler instead of the grill because our Chicago weather is still chilly and rainy, and thin cut chicken breasts to save a little time. These were so good I didn’t even add cheese and I love cheese. This looks like the perfect Valentines meal. Finish off by serving with flour tortillas, sides and top with your favorite Mexican salsa. I couldn’t find ancho chilli powder so I used regular chili powder instead. Heaven. Thank you, Jenn! Much better than those “sheet pan” fajita recipes. Hahaha. I always wondered how they make the rice like that (and not out of a package). I marinated them 24 hours and didn’t flatten the chicken (there were too many as I tripled the recipe) and they still came out fantastic. I’d say you could marinate any of these up to 48 hours ahead (but with the BBQ recipe from the book and the lemon ones from the site, I’d reduce the salt to 1 tsp so they don’t get too salty). A fantastic and easy dish! This website is written and produced for informational purposes only. Even for a person like me who is heavy with spices. Cut bell peppers in half and discard the inner membranes and seeds. Heat a large skillet on medium-high heat. Hope that helps! Everyone in my family loved it! It is now our go-to dinner. . It’s that good. (Note: If using chicken tenderloins, you can skip this step.). My sides were the Black Bean, Corn & Red Pepper Salad with Lime Cilantro Vinaigrette; and Mexican Rice. OMG!! The secret is to not over pound the chicken. Could I use this same marinade for shrimp? This marinade was so delicious! I already have the chicken marinating. Made these last night and we both just loved them!!! The chicken is a standout–exceptionally flavorful and tender. Very flavorful and would definitely make again. Hubby says they are better than restaurant fajitas. Just made this tonight. Love these! My wife was all “don’t change a thing, these are perfect!” I was making them after work, so I only got to marinate for about 2.5 hours. . Discover the amazing taste of tamarind chicken! I will make this over and over again. These are fantastic! Are chicken breast more delicate then chicken thighs when it comes to texture after bbqing? Hi Mary, Go ahead and add half the amount of smoked paprika. I marinate and grill the chicken for a smoky, charred flavor, and then I sauté the onions and peppers on the stovetop until they caramelize and sweeten. Thank you, thank you!!! I make extra for lunch later in the week. I made it with thighs on the grill and grilled the peppers and onions as well. They are moist & delicious. Serve with desired toppings. Unfortunately, I didn’t have any Chile powder so missed that extra heat, but still so tasty! Add the peppers and onions. I used chicken tenderloins which made this easy. I didn’t change a thing. Make your outdoor grilled dishes taste their very best with a simple shake of GOYA® Adobo All-Purpose Seasoning with Pepper. Before grilling, infuse white fish with the vibrant and citrusy flavor of GOYA® Ceviche Marinade. Definitely will be having this dish again soon! Heat grill to medium-high heat. My new go-to fajita recipe! . Hi Bry, So glad you’re enjoying the cookbook! These were excellent!!! Try it this summer and enjoy its amazing flavor. Plus, they’re easy to prep thanks to citrusy GOYA® Mojo Criollo Marinade and GOYA® Pineapple Juice. This recipe has quickly become a family favorite. Turn your summer into a Tex-Mex fiesta with these delicious chicken fajitas! I’ve never made fajitas before and I was pleasantly surprised and how easy they were and soo full of flavour. Made two changes—adjusted spices to what we both like and because we both needed a beef fix-I substituted beef for chicken! I put the fajita fixings on top of bowls of leaf lettuce and served them with salsa and avocado, no dressing needed. cup, 1 Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). Made it a couple of times this past summer. Add the vibrant and citrusy flavor of GOYA® Naranja Agria - Bitter Orange Marinade to your grilling recipes this summer! Paired with your peppers and onions, and instapot rice (makes best rice I have ever had), is the perfect meal!