Project Description
Ingredients
Ingredients:
- 2 Large Miller Poultry Chicken Breasts
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced
- 8-12 flour tortillas
Marinade:
- 2 tbsp olive oil
- 3 tbsp brown sugar
- 2 tbsp orange juice
- 2 tbsp lime juice
- 2 tbsp reduced sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- t tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 2 tsp liquid smoke
Cook Time: 45min
Cooking Instructions
MARINADE:
- In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator for 4 hours or up to overnight (longer the better).
Chicken:
- Prepare your grill. When ready to cook, let chicken sit at room temperature for 15-30 minutes. Let the chicken cook for 5-7 minutes in the covered grill, then use tongs to flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165° at the thickest point of the chicken breast, or until nicely browned (or blackened if you prefer). Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
Veggies:
- When there is 10 minutes of cook time remaining, toss the peppers and red onion in a bit of olive oil and the 2 tablespoons of remaining marinade, then add to the grill to cook alongside the chicken. Cook until crisp-tender.
Assembly:
- Layer tortillas with the sliced chicken, peppers, onion and desired toppings.
Optional Toppings:
- Cheese
- Crema
- Guacamole
- Salsa
- Chopped tomatoes
- Black beans
- Cilantro
- Lime juice
Ingredients
- 2 Large Miller Poultry Chicken Breasts
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced
- 8-12 flour tortillas
Marinade:
- 2 tbsp olive oil
- 3 tbsp brown sugar
- 2 tbsp orange juice
- 2 tbsp lime juice
- 2 tbsp reduced sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- t tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 2 tsp liquid smoke
Cooking Instructions
MARINADE:
- In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator for 4 hours or up to overnight (longer the better).
Chicken:
- Prepare your grill. When ready to cook, let chicken sit at room temperature for 15-30 minutes. Let the chicken cook for 5-7 minutes in the covered grill, then use tongs to flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165° at the thickest point of the chicken breast, or until nicely browned (or blackened if you prefer). Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
Veggies:
- When there is 10 minutes of cook time remaining, toss the peppers and red onion in a bit of olive oil and the 2 tablespoons of remaining marinade, then add to the grill to cook alongside the chicken. Cook until crisp-tender.
Assembly:
- Layer tortillas with the sliced chicken, peppers, onion and desired toppings.
Optional Toppings:
- Cheese
- Crema
- Guacamole
- Salsa
- Chopped tomatoes
- Black beans
- Cilantro
- Lime juice
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
| Chicken Pieces Description |
Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast |
170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips |
165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs |
180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Bone-In Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 170ºF
- Leg quarters – 15-20 minutes per pound
- Thighs – 15-20 minutes per pound
- Breast/Split Breast – 20-25 minutes per pound
Boneless Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 165ºF
- Thighs – 10-15 minutes per pound
- Breast/Split Breast – 15-20 minutes per pound
- Tender Strips – 10 minutes per pound
Whole Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 180ºF
- Fryer/Boiler 3-4 lbs – 1.5 hours per pound
- Roaster 5-7 lbs – 1.5-2.25 hours per pound