Best Spicy Chicken Fajitas Recipes

SPICY CHICKEN FAJITAS

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
• Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
• Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
• Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
• Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

EASY SPICY CHICKEN FAJITAS

Steps:

• Season thawed chicken breasts with S&P on both sides.
• In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
• In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
• Add garlic and saute for an additional minute.
• Add chicken broth (eyeball it) and fajita seasoning.
• Slice chicken and add to skillet.
• Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
• Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).

SPICY CHICKEN FAJITAS

Steps:

• In medium bowl, toss chicken and fajita seasoning. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes longer, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender.
• On each of 4 plates, place 1 tortilla; top each with 1 cup chicken mixture and 2 tablespoons salsa. Sprinkle with avocado and cilantro. Fold tortilla over filling. Serve with sour cream.

SPICY CHICKEN FAJITAS

Steps:

• Put the garlic, onions, green peppers, mushrooms and chicken in a skillet with olive oil and sauté. After the chicken is cooked through sprinkle with taco or enchilada seasoning packet. I usually use about a quarter of a packet.
• Spread cream cheese on each tortilla and heat in the microwave for 20 seconds. Spread cream cheese evenly on tortillas.
• Spread a thin layer of refried bean on the tortillas.
• Spread the sautéed chicken and veggies on the tortillas. Top with cheddar cheese, mashed avocado, sour cream, salsa, lettuce, tomatoes and black olives.
• Enjoy!

SWEET AND SPICY CHICKEN FAJITAS WITH CORN AND MUSHROOMS

Steps:

• For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
• For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.
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SPICY SESAME CHICKEN FAJITAS

Steps:

• Between 2 sheets of wax paper, flatten chicken breasts 1 at a time to 1/8 inch thickness using heavy saucer or other pounding device.
• (I use my wooden rolling pin for this.) Continue until all chicken breasts have been flattened, refrigerate until ready to cook.
• When ready to cook, sprinkle both sides of the chicken with sesame seeds, cayenne and salt.
• Set aside while preparing grill.
• If using a charcoal grill, allow coals to burn until they are mostly covered with white ash and a few red spots show through here and there.
• This should take about 40 minutes.
• When fire is ready, place chicken on grill and cook until no longer pink but still mosit in center, about 1-1/2 minutes on each side.
• Cut chicken into then strips.
• Serve with warmed corn tortillas, chopped avacado, shredded lettuce, salsa, sour cream.