As much as I love throwing a party and feeding all my friends I have to be honest—it kind of stresses me out. I try to remind myself that people will help and it doesn't have to be perfect, but deep down I still want it to be. I do not try to be Martha Stewart but, okay, maybe I do....just a little.
To help me retain some degree of composure come party time I try to make food that tastes amazing but is super easy. Fajitas and tacos are my go to foods for summer entertaining. All the magic happens in the marinade which is done hours or even a day in advance then come party time you just hang out by the grill, chit chatting, drinking a nice cocktail and ideally not burning the meat.
These Soy Sriracha Chicken Fajitas were inspired by the good people at Kikkoman who asked me to come up with a favorite family recipe using their meticulously brewed soy sauce. It took me about two seconds to decide which of our favorites to hack because grilled chicken and soy are universal besties.
I really had a hard time not eating all the chicken as I was slicing it to bring to the table—it was that good. But because I love my family and had invited people over to my house with the promise of feeding them I resisted. Next time I'll just make an extra thigh or two for the chef (me, I'm talking about me here).
This post was sponsored by Kikkoman and Latina Bloggers Connect. All opinions however are my own. Thank you for supporting the companies who help make this blog possible.
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Soy Sriracha Chicken Fajitas
Makes 4 servings
2 pounds boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons finely chopped cilantro
1 tablespoon Sriracha sauce
2 teaspoons lime zest
2 bell peppers (preferably red, orange, or yellow)
1 tablespoon olive oil
warm tortillas, to serve
Other optional garnishes:
1. Place chicken in a resealable plastic bag. Mix soy, lime juice, cilantro, Sriracha, and lime zest together in a small bowl. Pour over chicken and toss in the marinade until evenly coated. Seal bag and refrigerate for at least an hour or up to 8 hours.
2. Heat a charcoal or gas grill to medium-high. Cut peppers into wedges and toss with olive oil. Season with salt a pepper. If you want to do zucchini, jalapeños, or any other vegetables on the grill you can add them to the peppers.
3. Brush the grates of the grill with oil and remove the chicken from the marinade letting any excess drip back into the bag. Grill chicken until lightly charred and cooked through, about 10 minutes total. Remove to a clean platter, cover and keep warm.
4. Grill the vegetables until lightly charred and tender, about 10 minutes. Slice the chicken and vegetables into thin slices and serve with warm tortillas and optional garnishes.