Grilled Chicken Fajitas

By carvalhohm

Ingredients

• 6 boneless, skinless chicken breast halves (about 3 lbs.)
• 1½ cups GOYA® Mojo Criollo Marinade:
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 2 red, green and/or yellow bell pepper, cut into ¼”-thick strips
• 1 large yellow onion, cut into ¼”-thick strips
• 1 tbsp. Extra Virgin Olive Oil
• 1 tsp. GOYA® Sazonador Total
• 1 pkg. (18 oz.) Fajitas-Flour Tortilla, warmed
• For the garnish:
• 1 container (12 oz.) frozen GOYA® Guacamole, thawed
• 1 jar (17.6 oz.) GOYA® Pico de Gallo
• 1 cup sour cream
• 1 jar (8 oz.) GOYA® Salsita (preferred flavor)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In large ziptop bag, add chicken, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring chicken to room temperature 30 minutes before grilling; drain and discard marinade.

Step 2

In center of large aluminum foil square, add peppers and onions; drizzle with olive oil and sprinkle with Sazonador Total. Fold foil over vegetables, crimping edges tightly to seal; set aside.

Step 3

Heat grill to medium-high heat. Add chicken; cook until well-browned on both sides and cooked through (internal temperature will register 165F on quick-read thermometer when inserted into center of breast), about 20 minutes. Transfer chicken to cutting board; let rest 10 minutes. As chicken rests, add vegetable packet to grill. Cook, flipping once, until vegetables until tender, about 10 minutes. Cut chicken into thin slices. Transfer chicken slices and grilled vegetables to serving platter.

Step 4

To serve, spoon chicken and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.