boneless, skinless chicken breast halves (about 3 lbs.)
red, green and/or yellow bell pepper, cut into ¼”-thick strips
large yellow onion, cut into ¼”-thick strips
1 pkg. (8 oz.)
GOYA® Fajitas-Flour Tortilla, warmed
For the garnish:
1 container (12 oz.)
frozen GOYA® Guacamole, thawed
1 jar (17.6 oz.)
GOYA® Pico de Gallo
GOYA® Salsita (preferred flavor)
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 Marinade. Grill the marinated chicken breasts, peppers and onions and serve with the toppings of your choice for a festive summer dinner, tonight!
In large ziptop bag, add chicken, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 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 foil 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 until 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. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.