Honey Lime Chicken Fajitas: Sweet and tangy chicken are the base of a delicious fajita that is completed with sweet and spicy roasted corn and fresh salsa verde. Slow Cooker and Gluten free instructions included.
Whoop! Whoop! It is time to party!
At least that is what I want to do ANY time I make these Honey Lime Chicken Fajitas.
I was inspired years ago by one of my favorite magazines–Cuisine at Home. They had a recipe for seasoning chicken with honey and lime–genius, and piling it into a tortilla with salsa verde. Oh yeah! They also had a recipe for a corn salad in the same issue. Why not combine the two together and add some feta cheese (or Queso Fresco if you want to be authentic) and BAM!!! The party is at full swing!
- First start with the marinade. Mix together honey and lime juice (don’t have fresh limes, use the refrigerated juice) if you have fresh limes–be sure to incorporate the lime zest–that is where the money is!!! Now let the chicken sit for anywhere from 30 minutes to 2 hours–no longer because the acid from the lime juice will start to break down the chicken.
- While the chicken is marinading, make the salsa verde and corn salad. Start by roasting some fresh corn kernels (or a bag of frozen corn to make your life a whole lot easier!). You will not even believe what roasting the corn does to it’s flavor!! Make the dressing for the corn salad in a large bowl, so when the corn is done roasting, toss in the dressing and done!!
- Onto the Salsa Verde–and I won’t tell if you use a jar of quality Salsa Verde, I myself have done so many times!! Making it yourself is not hard though–especially if you take my advice and don’t mess with fresh tomatillos. Buy a can of tomatillos in water and rinse and drain. You are going to be roasting them, so no biggie! Through the tomatillos, an onion, garlic, and jalepeno into the oven once coated in oil. Once roasted, through into food processor with some lime juice and cilantro and crazy good was just made!!
- And then you throw the chicken on the grill. Oh–is it rainy outside? Well, then throw it in the broiler.
Oh, you don’t want to cook when you get home--well buy the pre-made salsa verde and make corn salad earlier in week and throw chicken along with ingredients for marinade into the crock-pot on high for 4 hours or on low for 8 hours. Shred the chicken and use slotted spoon to dish up the chicken on the tortillas. I told you I was giving you options!! Grilled is the way to go, but each method still yields great results!
Now layer the chicken, the salsa, corn salad, and sprinkle some feta cheese on a whole wheat tortilla. (Be sure to look at ingredients and avoid hydrogenated oils in tortillas.) Take a bite and be transported to a Mexican Fiesta. Enjoy!!
- 1 lb chicken breasts
- ¾ cup fresh lime juice, divided
- zest of 2 limes
- ¼ cup honey
- 3 tablespoons minced garlic, divided
- ¼ tsp cayenne pepper
- 1 poblano pepper, diced into large chunks
- 1 cup canned tomatillos (rinsed and drained)
- 1 large onion, diced into large chunks
- 1 jalapeno, minced and divided
- 3 garlic cloves
- ½ cup chopped cilantro, divided
- 4 ears sweet corn
- 2 tablespoons vegetable oil
- 1 Tbs hot sauce
- ½ cup feta or queso fresco (optional)
- 12 small tortillas
- Whisk the ½ cup lime juice with the honey, cayenne 2 tablespoons of the minced garlic and ½ teaspoon each of salt and pepper. Place chicken and marinade and refrigerate until ready to grill.
- Toss corn kernels with remaining vegetable oil or rub the fresh cobs with the oil. Place into the oven at 450 degrees and roast for 15 minutes until corn kernels begin to appear brown.
- Meanwhile, toss tomatillos, poblano, onion, 2 tablespoons minced jalapeno, and garlic cloves with 1½ tablespoon oil and place in glass baking dish. Roast for 15 minutes at 450.
- For Salsa Verde :Once tomatillo mixture is done roasting, pulse in food processor with ¼ cilantro, 1 tablespoon lime juice, and salt and pepper. Refrigerate for use later.
- For Corn Salad: Once corn is done roasting, remove from kernels if needed and then toss with remaining lime juice and cilantro and the hot sauce.
- Now it is time to grill the chicken! Preheat grill to medium-high heat and lightly oil. Grill the chicken on each side for about 5 minutes per side, or until cooked through. Allow chicken to rest 5 minutes before slicing into thin strips.
- Top a tortilla with grilled chicken, salsa verde, a hefty scoop of corn salsa and cheese if desired.
A few more notes about the recipe:
**Leave off the feta to keep the meal dairy-free and use corn tortillas to make the meal gluten free.
**The leftover salsa verde is great as a simple dip or mixed into some rice or quinoa withe the remaining corn salad for a great lunch option.