How spicy is this Fajita Chicken, Peppers and Onions Recipe?

This dish isn’t super spicy. And, the good news is you can control how spicy you make it! The chili powder and cayenne pepper in the marinade are where the kick comes from. So, add more to amp up the spice, or less to tone it down.

What are the best type of bell peppers to cook with Southwestern Grilled Chicken?

For this recipe I like to use red and yellow bell peppers. They are the sweetest varieties and have less of a grassy flavor than green bell peppers. Orange bell peppers don’t hold up to heat as well, so I wouldn’t use them for this dish.

How long should the chicken marinate before cooking?

You should marinate the chicken for at least 2 hours, but no more than 24 hours. Leaving chicken in a marinade with acidic lime juice for longer can cause the meat to become mushy.

If using frozen chicken, should chicken be thawed before marinating?

Yes, it’s best to thaw chicken before marinating. When chicken thaws, it releases the water and ice it absorbed when frozen. That water will then dilute your marinade, and dilute the flavor. I even recommend patting thawed chicken dry, to get rid of any excess moisture before you marinate.

Should the peppers and onions be marinated along with the chicken?

In my recipe, the chicken is marinated with one set of flavor-enhancing ingredients, and the peppers and onion are not marinated and cooked with a different set of seasonings. Layering varying ingredients into the dish at different times during the cooking process results in amazing depth and vibrancy to the flavor.

Southwest Fajita Chicken w/ Onions & Peppers

Name: Fajita Chicken with Onions and Peppers
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Southwestern
Ingredients: 4 large boneless, skinless chicken breasts (around 2 1/2 pounds); 1/2 cup fresh lime juice (around 3 limes); 1/2 cup extra virgin olive oil; 3 teaspoons soy sauce (I use low sodium); 1 1/2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon honey; 3/4 teaspoon Worcestershire sauce; 1/2 to 3/4 teaspoon cayenne pepper; Dash kosher salt; 1/4 cup extra virgin olive oil; 1 large red bell pepper, cored, seeded and cut into thin strips; 1 large yellow bell pepper, cored, seeded and cut into thin strips; 1 medium onion, peeled and thinly sliced; 3 teaspoons cumin; 1 1/2 teaspoons dried oregano, preferably Mexican; 1/2 teaspoon garlic powder; Kosher salt and fresh ground pepper, to taste; Chopped cilantro or parsley, for garnish

Ingredients

Scale

Chicken

4 large boneless, skinless chicken breasts (around 2 1/2 pounds)
1/2 cup fresh lime juice (around 3 limes)
1/2 cup extra virgin olive oil
3 teaspoons soy sauce (I use low sodium)
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon honey
3/4 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon cayenne pepper
Dash kosher salt

Peppers and Onions

1/4 cup extra virgin olive oil
1 large red bell pepper, cored, seeded and cut into thin strips
1 large yellow bell pepper, cored, seeded and cut into thin strips
1 medium onion, peeled and thinly sliced
3 teaspoons cumin
1 1/2 teaspoons dried oregano, preferably Mexican
1/2 teaspoon garlic powder
Kosher salt and fresh ground pepper, to taste
Chopped cilantro or parsley, for garnish

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Instructions

Rinse chicken breasts and pat dry; if large, butterfly and cut into 2 pieces (see Tip). Place in a large zip top baggie and set aside.
Prepare the marinade: in a medium mixing bowl, whisk together the lime juice, 1/2 cup olive oil, soy sauce, chili powder, garlic powder, honey, Worcestershire sauce, cayenne pepper and salt. Add to chicken in baggie and place in refrigerator to marinate for up to 2 hours, turning occasionally.
Preheat grill to medium-high. Take chicken out of refrigerator (to bring to room temperature before grilling).
Heat 1/4 cup olive oil in a large skillet or sauté pan over medium heat. Add peppers and onion. Season with cumin, oregano, and garlic powder and cook until soft, around 10 minutes. Season to taste with kosher salt and ground pepper. Set aside.
Grill chicken until internal temperature reaches 165 degrees, around 3 to 4 minutes per side.
Place cooked chicken breasts on a platter and top with the cooked peppers and onions. Serve immediately, garnished with cilantro or parsley.

Notes

Gluten free: Use gluten free soy sauce and Worcestershire sauce.

Author: Lee Clayton Roper
Category: Poultry, main dish, grilled, gluten free
Method: Grilling, Sautéing
Cuisine: Southwestern

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 518
Sugar: 2.8 g
Sodium: 145.9 mg
Fat: 24.9 g
Saturated Fat: 4.1 g
Carbohydrates: 9.5 g
Fiber: 2.1 g
Protein: 62.8 g
Cholesterol: 198.6 mg