Margarita Marinated Chicken Fajitas
Apr 21, 2016, Updated Apr 09, 2019
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Grilled Margarita Marinated Chicken Fajitas make a great addition to any fiesta.
Grilled chicken marinated in margarita mix all wrapped up with grilled veggies and all of the fixins….who is with me?!! I am so all about anything I can put salsa and guacamole on but this chicken is good enough to eat by itself.
One of my favorite date night activities is going to our local Mexican restaurant and splitting a giant sizzling plate of fajitas with Jay and of course enjoying a frozen margarita. On a side note, if you have never tried a frozen peach margarita, put it on your to-do list. I love all of the chicken, onions, and peppers wrapped up in a tortilla. My biggest complaint when we go out is that the restaurant never gives us enough guacamole or salsa. This is why I like making fajitas at home.
Cinco de Mayo is just around the corner so I thought it would be fun to put together a fajita bar so everyone can make their own. The kids love this because to them it is like they are cooking their own meal. Grilling chicken and vegetable skewers is a great way to serve fajitas at a party because everyone has their on fajita on a stick.
I used to be a little intimidated of grilling but once I learned how to turn it on without a huge burst of flames happening, it was easier than I imagined. For the chicken, I decided to marinate it in some margarita mix we had on hand. You can use the liquid mix or frozen mix, thawed. After it marinates in the fridge for 30 minutes – 1 hour, thread the chicken and vegetables on a skewer. It takes about 10 minutes to grill them and then they are ready to go. These would be great served with sour cream, guacamole, salsa, cheese and flour or corn tortillas. I also enjoy having Spanish rice and Sweet Corn Cake on the side.
Margarita Marinated Chicken Fajitas
- 2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 1 cup margarita mix liquid or frozen, thawed
- 1 tablespoon Mexican spice blend I used Spice Hunter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 sweet onion
- sour cream salsa, guacamole, cheese
- flour and or corn tortillas
- Cut chicken into 1 inch cubed pieces. Place in a gallon size zip-top bag.
- Pour margarita mix over the chicken in the bag, add salt and pepper.
- Seal the bag and move chicken around to make sure it is coated with marinade.
- Place the bag in a bowl or dish and put in refrigerator.
- Refrigerate for 30 minutes up to 6 hours.
- If using wooden skewers, make sure to soak in water prior to use.
- Cut peppers and onion to 1 inch chunks.
- Thread chicken and vegetables on skewers, alternating chicken and vegetables.
- Heat the grill to medium-high heat.
- Oil the grill (I use cooking spray) and place skewers on the grill.
- Cover and cook until not pink. About 5 minutes on each side.
- Remove chicken from grill and place on serving plate. Sprinkle with Mexican seasoning and chopped cilantro.
Nutrition information is automatically calculated, so should only be used as an approximation.
For the fajita bar, I really wanted something fun with bright colors. My daughter had the pink vases in her bedroom that we found at Michaels and I thought it would be fun to make these tissue paper flowers with her to add a color pop. On the bar I left the chicken and veggies on the skewers so they would be easy to grab. I placed the fixins in some small bowls along with warmed tortillas and of course some Margaritas.
The tissue paper flowers are so easy to make. For my flowers, I used 9 pieces of tissue paper, 3 papers of 3 colors. Fold them up like an accordion and then for my size, I cut the accordion folded paper in half. You can leave it whole for larger flowers. Next take one of the halves and staple in the middle. Then with scissors, round off the edges to give a scalloped look. Start pulling apart each individual piece of tissue paper until they are all done. That is it!