• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1 1/4 cups coarsely chopped fresh cilantro
  • 3/4 cup olive oil
  • 5 tbsp fresh lime juice
  • 1 tbsp ground cumin
  • 1 1/4 tsp ground ancho chile powder
  • 1 tbsp chipotle chili in adobo, minced
  • 6 halves boneless skinless chicken breasts
  • 3 lg poblano chiles, seeded, in 3/4" strips
  • 3 lg red green &/or yellow peppers, in 3/4" strips
  • 2 med onions (sweet or red) in 1/2" rounds
  • 12 8" flour tortillas
  • Optional Toppings:
  • Salsa, Guacamole, Sour Cream, Chopped Cilantro, Sliced Green Onions, and chopped Serano Chiles


  • Preheat Grill to medium high heat. Use wood chips if desired for smoky flavor.
  • Puree first 6 ingredients in processor. Season marinade with salt and pepper as needed.
  • Place chicken in 13 x 9 inch glass baking dish. Pour 1/3 cup marinade over chicken; turn to coat. Arrange Poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
  • Grill chicken until cooked through. Grill vegetables until tender. Grill tortillas until charred, about 1 minute per side.
  • Transfer chicken to cutting surface and slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade.
  • Serve with any Toppings desired.
  • Serves: 6 (2 fajitas each)

Categories: Broil/Grill  Dinner  Main Dish  Mexican  Poultry  Spicy 

Author Credit: Adapted from a recipe in Bon Appetit

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