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These Soy Sriracha Chicken Fajitas are about as delicious as they come because grilled chicken and soy are universal besties + Sriracha? No question.
Kate Ramos

Soy Sriracha Chicken Fajitas

These Soy Sriracha Chicken Fajitas are about as delicious as they come because grilled chicken and soy are universal besties + Sriracha? No question.
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Servings: 4
Ingredients Method

Ingredients
  

  • 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:
  • grilled zucchini
  • grilled jalapeños
  • radishes
  • lime wedges

Method
 

  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.

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