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Mexican fajita chicken

This fajita chicken is sure to be a flavour explosion. Check it out

Fajita Chicken
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Method

  • Step 1

    Place the chicken into a medium Bacofoil® All Purpose Zipper® Bag and squeeze over the lime. Add the ground spices, zip the bag closed to seal and give it a good shake until the pieces are all evenly coated. Leave in the fridge to marinate for several hours

  • Step 2

    When you’re ready to cook, preheat the oven to 170ºC fan/190ºC/Gas 5. Line a large shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil (this ensures that the chicken won’t stick). Arrange the chicken on the tray and add the sliced peppers and onion. Cook in the oven for 20 minutes then turn and cook for a further 15-25 minutes (depending on the size of the chicken pieces) until the skin is crispy and the meat is cooked all the way through

  • Step 3

    Meanwhile make the salsa. Place all the salsa ingredients into a medium sized bowl and mix well. Chill in the fridge until required. Remove the garlic clove before serving

  • Step 4

    When the chicken is ready, serve with rice of your choice, the salsa and extra lime wedges on the side

Tip: shred the meat from the bones then use in wraps as an alternative

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