Miller Poultry Fajitas
Prep Time: 15 mins
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
OPTIONAL TOPPINGS:
Cheese
Crema
Guacamole
Salsa
Chopped tomatoes
Black beans
Cilantro
Lime juice
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
OPTIONAL TOPPINGS:
Cheese
Crema
Guacamole
Salsa
Chopped tomatoes
Black beans
Cilantro
Lime juice
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 as a nachos or on tortillas with the sliced chicken, peppers, onion and desired toppings.
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 as a nachos or on tortillas with the sliced chicken, peppers, onion and desired toppings.
COOKING TIPS
- 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.
- 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.
| 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 |
