Ingredients12 h 55 m servings 506
- Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
- Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
- Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
- Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
- Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 506 calories; 15.4 68.7 22.8 32 1006 Full nutrition
ReviewsRead all reviews 11
We all enjoyed these fajitas, I did marinate my chicken overnight and my husband grilled the chicken, there really wasn't enough marinade to cook on the stove top to baste (believe me I tried), ...
Our grill was broke so I cooked the chicken breast in the oven on broil for twenty minutes in a cast iron skillet, turning every 5 minutes and basting. Then I cooked the onions and peppers in th...
Loved this recipe! I tripled the marinade but didn’t soak the breasts at all, just basted them while they were grilling. Seasoned the breasts with salt, pepper, garlic and onion powder. Added ...
Very Good!. I didn't have any jalapeno peppers on hand, so I added Picante salsa to the marinade. I also used smaller tortillas (fajita size). This will become one of our regular dishes.