Name: Grilled Chicken Fajitas with Cilantro-Lime Sour Cream
Total time: 1 h
Yield: Serves 4
Ingredients: 3 tablespoons vegetable oil, divided; 2½ teaspoons chili powder; 1½ teaspoons plus ⅛ teaspoon table salt, divided; 1½ teaspoons ground cumin; 1 teaspoon grated lime zest, plus 2 tablespoons lime juice, divided; 3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 1 red onion, sliced into ½-inch-thick rounds; 2 yellow, red, orange, or green bell peppers, quartered, stemmed, and seeded; ¾ cup sour cream; 3 tablespoons chopped fresh cilantro; 8–12 (6-inch) flour tortillas

Grilled Chicken Fajitas with Cilantro-Lime Sour Cream

By Amanda Luchtel

Published on February 22, 2023

Time

1 hour

Yield

Serves 4

Grilled Chicken Fajitas with Cilantro-Lime Sour Cream

Ingredients

3 tablespoons vegetable oil, divided2½ teaspoons chili powder1½ teaspoons plus ⅛ teaspoon table salt, divided1½ teaspoons ground cumin1 teaspoon grated lime zest, plus 2 tablespoons lime juice, divided3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 red onion, sliced into ½-inch-thick rounds2 yellow, red, orange, or green bell peppers, quartered, stemmed, and seeded¾ cup sour cream3 tablespoons chopped fresh cilantro8–12 (6-inch) flour tortillas

Before You Begin

This recipe was developed using Morton & Bassett Chili Powder, which is the test kitchen’s favorite chili powder and has no salt added; you may need to lower the salt in the chicken marinade if using chili powder with salt. We enjoy these fajitas with only the cilantro-lime sour cream, but you can also serve them with your favorite fajita toppings, such as shredded Monterey Jack cheese, salsa, guacamole, or hot sauce.

Instructions

Combine 1½ tablespoons oil, chili powder, ¾ teaspoon salt, cumin, and 1½ tablespoons lime juice in large bowl. Pat chicken dry with paper towels. Add chicken to marinade and toss to coat. Push toothpick horizontally through each onion round. Brush onion and bell peppers with remaining 1½ tablespoons oil and sprinkle with ¾ teaspoon salt. Combine sour cream, cilantro, lime zest, and remaining 1½ teaspoons lime juice and ⅛ teaspoon salt in bowl.

Grill chicken, onion, and bell peppers over hot fire (covered if using gas) until chicken registers 160 degrees and vegetables are tender and lightly charred, 5 to 7 minutes per side. Transfer chicken and vegetables to cutting board. Grill tortillas until warmed, about 10 seconds per side. Wrap in foil to keep warm.

Slice chicken crosswise into ¼-inch-thick pieces and peppers into thin strips. Remove toothpicks from onion and cut rounds in half. Serve.