Let's kick off Memorial Day weekend with the ultimate recipe swap. Tex-Mex Chicken Fajitas to impress your BBQ guests.
We have deep Texas roots (Shelley being a native Texan and Matt an honorary one), and we miss the unforgettable Tex-Mex restaurants in our Lone Star State. After searching all over New England for a comparable restaurant, we decided to build our own Tex-Mex meals.
These chicken fajitas have been our go-to recipe for over 10 years. They have a bold kick of flavors, inspired by our Texas roots. The secret is loads of lime juice, cilantro, and spices. And since you can’t have fajitas without a side of rice, we added our favorite Spanish Rice recipe to feed a crowd. Round out your meal with fresh salsa, guacamole, and black beans for an unforgettable feast.
1/2 teaspoon black pepper (coarse ground; use less for fine ground)
1 teaspoon garlic powder
1.5 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/3 cup chopped cilantro
Instructions:
Using a large bowl or zip-top bag, coat the chicken with oil and lime juice. Combine the spice mixture in a separate bowl and coat the chicken with spices. Let the mixture marinate in the fridge for at least 30 min (up to 2 hours).
Remove chicken from the fridge and allow it to come to room temperature (about 30 minutes). While the chicken is resting, preheat your grill to high.
Reduce the grill to medium, coat the grates with oil and add the chicken. Grill 4-5 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh.
Place cooked chicken thighs on your favorite cutting board, cover lightly with foil, and allow to rest for 10 minutes before slicing into strips.
Sensational Spanish Rice
Ingredients:
1 cup uncooked rice
1 small onion, chopped
1 clove garlic, chopped
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon chile powder
Instructions:
In a large skillet, add a little oil and brown onion and rice slowly, until the onion is translucent and the rice is lightly browned. Add garlic and cook until fragrant (about 30 seconds). Stir in tomato sauce, water and spices. Raise heat and bring to a boil.
Reduce heat to maintain a low simmer and cover the skillet. Simmer for about 30 minutes or until water has absorbed and rice is tender. (Lift the lid occasionally to check the rice and stir. Add more water, if needed, until rice is tender.)
