Friday, April 23, 2010

Sweet and Spicy Grilled Chicken Fajitas Recipe

This is another recipe that I found online and modified it to add some heat to the sweet. I have never had a better fajita anywhere since discovering these bad boys. The process is broken down in two procedures.

Fajita Sauce:

*1/2 cup of honey
*3 chipotle peppers in Adobo, chopped
*1 habanero pepper, chopped
*1/4 cup fresh cilantro, chopped
*4 garlic cloves, minced
*3 tablespoons balsamic vinegar
*2 tablespoons dijon mustard
*1/2 cup lime juice
*1 teaspoon cumin
*1/2 teaspoon allspice


*1 green bell pepper
*1 yellow bell pepper
*1 red bell pepper
*4 fresh mushrooms
*1 onion
*1 tomato
*1 pound chicken breasts/tenders

1. Combine all the sauce ingredients in a food processor and mix well.
2. Put in a squirt bottle. Not all the sauce will be used for above fajita recipe. Squirt bottle can be refrigerated for future use.
3. Grill chicken until evenly white on each side.
4. Slice in long strips, set aside.
5. Slice peppers, onion and mushrooms long.
6. Chop tomato.
7. Combine veggies in skillet and cook until tender.
8. Add chicken strips and 1/2 a cup of fajita sauce.
9. Cook on medium heat for 10 minutes, stirring occasionally.
10. Serve with tortillas, rice, beans, salsa and sour cream. Serves 4.

I have a skillet that I only use on the grill. You can cook everything inside on the stove but for the true grilled fajita flavor, cook the chicken on the grill then transfer to the skillet. I recommend nothing but charcoal. For extra heat, I sprinkle cayenne pepper on the chicken while grilling. I put the sauce in the lime juice bottle used in the recipe and keep it in the fridge. It keeps for a long time and is great on tacos as well.


  1. Gonna cook this up this weekend.

  2. Incredible flavor on the sauce, but try it while in the food processor in case you need to add more habanero.