Michelada Chicken Fajitas
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
- 4 Chicken Breast, butterflied and sliced in half
- 1 Can of Michelada , usually they are 24 oz.
- 1 Bell Pepper, thinly sliced
- 1 White Onion, thinly sliced
- 2 cups Grape tomatoes
- 2 tbsp Olive Oil
Mexican seasoning, see the recipe:
Butterfly the chicken breast, then cut them in half. Slicing the chicken breast in half allows the marinade to be absorbed and to assure the chicken is done the whole way through. The middle remains moist and the outside is not overcooked.
In a container or plastic bag, add 1 can of Michelada and 1 tbsp of Mexican seasoning. Feel free to have a drink or two before adding to bag, have to make sure the beer is good! My dad loved Red Beer and passed that one to me so it’s no surprise I loved Michelada’s. Add the sliced breasts to the marinade and refrigerate overnight. 30 minutes before you are ready to grill, removed the chicken from the marinade. Time to light the grill! I prefer to use charcoal when grilling fajitas. If using a gas grill, make sure and turn it up as high as it will go to get a great sear. Another excellent way of cooking fajitas is with a wood fire pit with a grill grate. Thinly slice your bell peppers and onions, place them in a large bowl along with the grape tomatoes. Toss them with olive oil, salt and pepper. I prefer to use colored bell peppers over green bell peppers. They have a sweeter taste and add more color to the dish.
Be sure your grill is clean and hot. Place the chicken on the grill. Place the veggies in your grill basket and put them on the grill grate.
Cook chicken for 3-4 minutes on each side. When the chicken has a good sear on it , you are able to flip it without it sticking to the grill. Its like your grill is telling you that your meat is cooking nicely!
It is completely personal preference how long you cook your veggies. I like mine with a good char but still have some crunch. When the grape tomatoes begin to burst is a good time to pull the veggies off the grill.
Cook the chicken to an internal temperature of 165º on the Chefstemp Finaltouch X10 thermometer. I do a lot of grilling after dark during the summer because we have so much going on. My thermometer makes it easy to know that my meat is on point with the biggest and brightest screen. The best features is it’s extremely fast reads , you don’t have to keep holding your hand over a 500º grill for that long!
Once your chicken has reached 165º, remove it from the grill and allow to rest while you warm your tortillas on the grill. Resting the meat allows the juices to remain in your meat when you slice it. Cook the tortillas for about one minute on each side. You want a nice char on each side. This gives them a great smoky taste and more importantly makes them pliable so there are no busted fajitas!
Once your chicken is rested, thinly slice them. Now it’s fajita time. Serve with your choice of accompaniments , I serve mine with sour cream , cheese and my homemade salsa. This is one meal your family will find mucho delicioso.
- 1 Tsp Seasoning Salt
- 1 Tsp Mrs. Dash
- 1 Tsp Cilantro Leaves
- 2 Tsp Paprika
- 1/4 Tsp Cayenne
- 1 Tsp Adobo
- 1 Tsp Lemon Pepper
- 1 Tsp Chili Powder
- 1 1/2 Tsp Cumin
- 1 Tsp Onion Powder
- 1 1/2 Tsp Garlic Powder
- 1 Tsp Black Pepper
- 8 Roma Tomatoes
- 1 Jalapeno
- 1 tbsp Minced Garlic
- 1 Small Yellow Onion
- 1 cup Pickled Nopales (catus) , rinsed
- 30 Sprigs of Cilantro leaves and stems, about 1 cup
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Mexican Seasoning
For seasoning recipe, mix well in large bowl and put into shaker container.
For Salsa , combine all ingredients in a food processor, pulse to desired consistency. I like my salsa well blended. Refrigerate until ready to serve.
I absolutely love Mexican food and could eat it everyday. One of my favorites is fajitas. This fajita recipe is a nice change from the ordinary chicken fajita. They are perfect for a summertime meal when your family is on the go. The Michelada Chicken Fajitas are quick , easy and you can prep them in advance. My salsa and Mexican seasoning recipes are inexpensive, delicious and so easy to make. You will never buy them from the store again.
The Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well. The diversity of the thermometer’s usage is second to none compared to other thermometers. By getting a reading within 1 second, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.
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