Chicken or Steak Fajitas have to be one of my favorite Mexican foods. When I go to Mexico, I eat it everyday for dinner, & I can't complain. These easy Chipotle Chicken Fajitas are seeping with flavor from the best chicken marinade! When using this marinade, the chicken takes on rich smoky flavors from the chipotle, but it is not very spicy once grilled or smoked. Even my brother, who has a fairly low threshold for anything spicy, loves this chicken. Chipotle Peppers in Adobo Sauce is one of those ingredients you see from time to time. It is used in very small quantities, yet it usually comes in a 7oz can leaving you with a bunch left over. What’s someone to do with all that chipotle? The best thing to do is put the rest in a ziplock bag and place it in the freezer. Just pull it out when you're ready to use some, the rest stays fresh! I always have some in the freezer. It always comes in handy on days like this. After marinating, its a quick 15 minute cook time for a delicious, satisfy dinner that tastes better than any restaurant. Serve with all your favorite toppings piled high on tortillas, over rice to make a fajita bowl, or on top of a salad. You are going to be blow away at just how easy and tasty these chicken fajitas are. You'll really say adios to your favorite restaurant fajitas because these are just that good.
1 clove garlic, minced
2 tablespoons chipotle pepper in adobo sauce
Juice of 1 lime (about 5 tablespoons)
1/2 teaspoon ground cumin
1/2 teaspoon salt
pinch Freshly ground pepper
2 boneless, skinless chicken breasts
First, marinate the chicken. Combine the garlic, chipotle pepper with adobo sauce, lime juice, cumin, salt, and pepper in a food processor or bowl and stir to combine.
Put the chicken breasts in a shallow dish, pour the marinade over, and mix well. Allow to sit for about an hour at room temperature. Flip them once or twice to make sure all surfaces of the chicken are well-coated with the marinade.
Once the chicken has marinated, heat the grill. Once heated, place chicken on grill and cook the chicken for about 5-8 minutes on each side until cooked through. Thinner chicken breasts will cook more quickly than thick ones.
Let the cooked chicken breasts rest on a cutting board for 5 minutes. Slice into thick strips.
Serve with fajita vegetables, tortillas, guacamole, sour cream, salsa, lime, corn, rice, beans, or top a salad with it.... the options are endless!