Chicken And Steak Fajitas
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Orange Juice1 cup
Extra-Virgin Olive Oil2 large
Lime (zested and juiced)1 cup
Nectar (agave)3 cloves
Garlic (minced)1 tbsp
Oregano (dried)1 tbsp
Chili PowderDirections:
1
Watch how to make this recipe
2
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt
3
Pour the mixture into a 1-gallon-size resealable bag
4
Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally
5
Put a grill pan over medium-high heat or preheat a gas or charcoal grill
6
Remove the meat from the bag and season with salt
7
Reserve the marinade
8
Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through
9
Grill the steak for 5 to 6 minutes each side for medium-well
10
Allow the meat to rest for 10 minutes before slicing
11
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria)
12
Boil for 5 minutes until slightly thickened
13
Slice the meat into 1/4-inch thick pieces and put into serving bowls
14
Pour the cooked marinade over the meat and toss until coated
15
Serve the meat in warm tortillas
16
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt
17
Pour the mixture into a 1-gallon-size resealable bag
18
Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally
19
Put a grill pan over medium-high heat or preheat a gas or charcoal grill
20
Remove the meat from the bag and season with salt
21
Reserve the marinade
22
Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through
23
Grill the steak for 5 to 6 minutes each side for medium-well
24
Allow the meat to rest for 10 minutes before slicing
25
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria)
26
Boil for 5 minutes until slightly thickened
27
Slice the meat into 1/4-inch thick pieces and put into serving bowls
28
Pour the cooked marinade over the meat and toss until coated
29
Serve the meat in warm tortillas