Honey Lime Chicken Fajitas
Made with grilled honey lime chicken and fresh corn, these flavorful fajitas are an unbelievably delicious twist on classic chicken fajitas!
Servings: 6
Ingredients
For the Honey Lime Chicken
- 2 large limes zested and juiced
- ¼ cup honey
- 2 tablespoons minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts or thighs
For the Corn (Optional)
- 2 ears fresh corn
- 2 teaspoons honey
- ½ teaspoon hot sauce
- pinch of salt
For the Fajitas
- ½ cup feta or queso fresco optional
- 12 small flour or corn tortillas
- 1 cup Salsa Verde homemade or store-bought
Instructions
- Prepare the marinade. Zest and juice 2 large limes into a large shallow dish. Add in ¼ cup honey, 2 tablespoons minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon cayenne pepper, and whisk to combine.
- Marinate the Chicken. Place the chicken into the marinade. Toss the chicken in the marinade to coat, cover, and refrigerate for at least 30 minutes , but no longer than 2 hours, turning the chicken once halfway through marinating.
- Preheat Grill. After the chicken has been marinated, preheat a grill to medium-high heat and lightly oil the grates. Alternatively, heat a greased grill pan over medium-high heat on the stove.
- Grill chicken and corn. Remove the chicken from the marinade, discard the marinade, and place the chicken onto the preheated grill or pan, along with the corn. Grill the chicken and corn for 5-6 minutes per side, or until the corn is slightly charred and the chicken reaches 165℉ for chicken breasts and 185℉ for chicken thighs.
- Rest. Remove the chicken and corn from the grill, and tent the chicken with foil. Let rest for 10 minutes. After resting, slice the chicken into thin strips.
- Prepare Corn Topping. Once the corn has cooled enough to handle, carefully cut off the corn kernels from the cob. A great tip is to rest the corn in the opening on a Bundt pan and use a knife to carefully remove kernels. Combine the corn kernels with 2 teaspoons honey, ½ teaspoon hot sauce, and a pinch of salt.
- Assemble Fajitas. To serve the chicken fajitas, top a warmed tortilla with sliced grilled chicken, salsa verde, a hefty scoop of corn salsa, and feta or queso fresco cheese if desired.
Video
Notes
Marinating the Chicken Do not marinate the chicken longer than 2 hours or the acid will begin to alter the texture of the chicken.
No Grill? If you don't have a grill or grill pan, pan-fry the chicken in a nonstick skillet over medium-high heat in a bit of oil for 4-5 minutes per side. Use steamed or defrosted frozen corn to make the corn salsa if desired.
Leftovers: Leftover grilled chicken and corn salsa can be stored in the refrigerator in separate airtight containers for up to 3 days.
Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 664mg | Fiber: 5g | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 37.5mg | Calcium: 66mg | Iron: 1.5mg
