Grilled Chicken Fajitas Platter

Name: Grilled Chicken Fajitas Platter
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper, plus more for sprinkling; 907 grams boneless chicken breast halves, skinned (about; 4 cloves garlic, minced; 1 green bell pepper, halved, seeded; 59 milliliters lime juice (about 3 limes); 59 milliliters extra-virgin olive oil; 1 red bell pepper, halved, seeded; 1 teaspoon salt, plus more for sprinkling; 4 scallions, tops removed; 4 servings Shredded Cheddar, for serving; 4 servings Sour cream, for serving; 1 yellow onion, quartered

Grilled Chicken Fajitas Platter is Head to the store and pick up cream, salt, olive oil, and a few other things to make it today. It will be a hit at your The Fourth Of July event. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl.

Ingredients you will need

Salt And Pepper

Garlic

Lime

Cooking Oil

Equipment you will use

Whisk

Bowl

Place the chicken in a 1-gallon plastic bag.

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

Pour half of the lime mixture over the chicken; turn to coat.

Ingredients you will need

Whole Chicken

Lime

Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.

Ingredients you will need

Whole Chicken

Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet.

Ingredients you will need

Green Pepper

Red Pepper

Green Onions

Onion

Equipment you will use

Baking Sheet

Pour the remaining lime mixture over the vegetables; turn to coat.

Ingredients you will need

Vegetable

Lime

Preheat the grill to medium-high heat.

Equipment you will use

Grill

Remove the chicken from the lime mixture and bring to room temperature.

Ingredients you will need

Whole Chicken

Lime

Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.

Ingredients you will need

Salt And Pepper

Vegetable

Green Onions

Whole Chicken

Peppers

Onion

Equipment you will use

Grill

Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter.

Ingredients you will need

Green Onions

Whole Chicken

Peppers

Onion

Equipment you will use

Aluminum Foil

Serve with the Cheddar and sour cream.

Ingredients you will need

Sour Cream

Cheddar Cheese

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, plus more for sprinkling 907grams

boneless chicken breast halves, skinned (about 4cloves

garlic, minced 1

green bell pepper, halved, seeded 59milliliters

lime juice (about 3 limes)59milliliters

extra-virgin olive oil 1

red bell pepper, halved, seeded 1teaspoon

salt, plus more for sprinkling 4

scallions, tops removed 4servings

Shredded Cheddar, for serving 4servings

Sour cream, for serving 1

yellow onion, quartered

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.