Jerk Chicken Fajitas
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- Active: 10
- Total time: 20
- Servings: 4
Here is another 20 minute meal by Chef Kahlil that is quick and easy! This recipe can be made either for lunch or dinner.
Ingredients
- 4 tsp of olive or vegetable oil
- 1/2 tsp of rosemary and garlic (dry)
- 1/2 tsp of Adobo
- 1/2 tsp of jerk season (dry)
- 1/4 tsp of cayenne pepper
- 1/4 tsp of granulated garlic or 1 fresh garlic clove minced
- 1 large spanish onion - 2 inch long strips
- 1 large green bell pepper - 2 inch long strips
- 1 large red bell pepper - 2 inch long strips
- 1 small head of romaine lettuce - shredded
- 6 flour tortillas (plain; I prefer sundried tomato flavor) (6 inch)
- 1/2 lb of boneless chicken breast
Preparation
- Heat grill to medium heat or use George Foreman grill. Add chicken and garlic.
- Combine all your dry ingredients in a bowl and blend together with wire whisk or fork, set to the side.
- Cut boneless chicken into 1/2 inch thick strips place inside of a medium size bowl.
- Pour olive oil or vegetable oil over the chicken in the bowl and lightly mix oil over all chicken.
- Take your dry ingredients and pour over chicken evenly and thoroughly mix chicken in bowl until fully seasoned and coated.
- 4. Place seasoned chicken on the grill covered for 3 1/2 to 4 1/2 minutes per side (note if using George Foreman Grill cooking time will be around 6 minutes, just depends on the thickness of the chicken) . Make sure chicken is done, cooked to 165°F (no pink or blood, white and juicy center) Do not allow to dry out. Place in clean pan and cover when done.
- While your chicken is cooking cut your peppers and onions into 2 inch long strips. In a medium frying pan lightly oil and fry until tender-crisp. Cut lettuce into strips as well and keep in a separate bowl or plate.
- Heat tortillas to soften. Keep covered. Do not allow to dry out. Serve 4 oz chicken mixture on one 6-inch tortillas.
- Serve with condiments: shredded Monterey Jack cheese, pepper strips, shredded lettuce, diced tomatoes.
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