Zutaten für Austin Chicken Fajitas
- 2 lbs boneless, skinless chicken breasts
- Vegetable Oil
- Orange Juice
- Pickapeppa Sauce
- Green Onions
- Garlic Clove
- pepper to taste
- Celery Salt
- Jalapeno Juice
- Orange Zest
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- salt to taste
- 1 large onion
- 2 bell peppers, any color
- warm flour tortillas
- salsa
- guacamole
- shredded cheese
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Zubereitung von Austin Chicken Fajitas
- In a large bowl, whisk together 1/2 cup lime juice, 1/4 cup olive oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste.
- Remove any excess fat from 2 lbs boneless, skinless chicken breasts and pat them dry with paper towels.
- Place chicken breasts in a large resealable bag. Pour marinade over chicken, ensuring it's fully coated. Seal the bag, pressing out excess air.
- Refrigerate for at least 6 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
- Remove chicken from marinade and discard the marinade.
- Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
- Remove chicken from grill and let rest for 5 minutes. Slice chicken breasts into thin strips.
- While the chicken rests, grill sliced onions and bell peppers (about 1 large onion and 2 bell peppers, any color) until softened and slightly charred.
- Serve immediately with warm flour tortillas, salsa, guacamole, grilled onions and peppers, and shredded cheese.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
6g
Carbs
0g
