Easy Grilled Chicken Fiesta
For an outdoor meal that’s fun for everyone, serve up a sizzling batch of Grilled Chicken Fajitas! Here, boneless, skinless chicken breasts come alive with flavor and pizzazz when marinated in GOYA® Mojo Criollo. Grill the marinated chicken breasts, peppers and onions and serve with the toppings of your choice for a festive summer dinner, tonight!
Prep time: 10 min.
Total time: 45 min., plus marinating time
6 boneless, skinless chicken breast halves (about 3 lbs.)
1½ cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo with Pepper
2 red, green and/or yellow bell pepper, cut into ¼”-thick strips
1 large yellow onion, cut into ¼”-thick strips
1 tbsp. GOYA® Extra Virgin Olive Oil
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) frozen GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOY®A Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)
- In large ziptop bag, add chickn, Mojo and1 tsp. Adobo; transfer to refrigerator. Marinate at leat 2 hours, or up to 24 hours. Bring chicken to room temperature 30 minutes before grilling; drain and discard marinade.
- In center of large aluminum foil square, add peppers and onions, drizzle with olive oil and sprinkle with Sazonador Total. Fold over vegetables, crimping edges tightly to seal; set aside.
- Heat grill to medium-high heat. Add chicken; cook until well-browned on both sides and cooked through (internal temperature will register 165F on quick-read thermometer when inserted into center of breast), about 20 minutes. Transfer chicken to cutting board, let rest 10 minutes. As chicken rests, add vegetable packet to grill. Cook, flipping once, until vegetables are tender, about 10 minutes. Cut chicken into thin slices. Transfer chicken slices and grilled vegetables to serving platter.
- To serve, spoon chicken and vegetables into center of warm tortillas. Ad guacamole, pico de gallo, sour cream and salsita, if desired, wrap and enjoy.