Project Description

Miller Poultry Chicken Fajitas

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