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–+ servings
Kate Ramos

Citrus Chicken Fajita Marinade

If I tried to describe this chicken fajita marinade I might say it is “amazing” “delicious” and “super fresh”  It also happen to be healthy {it's gluten-free, low in saturated fat, and paleo!}  Not to mention the fact that it is so flavorful, thanks to all that orange, lemon, and lime zest and juice. 
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds boneless skinless chicken breasts
  • 4 bell peppers any color, but a variety of colors works best, cored, seeded, and quartered
  • 1 red onion peeled and sliced into rings
To serve:

Method
 

  1. Make the marinade: Combine oil, juices, chili powder, salt, zests, and pepper in a medium bowl. Whisk until smooth.
  2. Marinate the chicken and vegetables separately: Pour half the marinade into a separate medium bowl. Add the chicken to one bowl and the peppers and onions to the other.
  3. Marinate at least 2 hours: Toss both to coat then cover and let marinate in the refrigerator for at least 2 hours or up to overnight.
  4. Grill the vegetables: Heat a ridged grill pan, cast iron skillet, or outdoor grill to medium-high heat. When hot place the vegetables in a single layer (you may need to do this in batches) and cook until starting to soften and char, about 4-5 minutes per side. Remove them to a plate, cover and keep warm. Repeat with remaining vegetables.
  5. Grill the chicken: Cook the chicken in a single layer until cooked all the way through, about 8-10 minutes per side.
  6. Slice the chicken and vegetables and serve: Slice the vegetables and meat in strips and serve with the tortillas, lime wedges, and cilantro.

Notes

The chicken is best if left to marinate for several hours, so plan ahead. 

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