Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas Foodistreet

Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas

  • on August 18, 2021
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Lemon-Sage Chicken-Marinade Grilled-Skirt Steak-Fajitas

Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas Dishes
The bright flavors of lemon, garlic, and sage turn this simple and quick marinade into a bland chicken breast. I like bone chicken because the bone adds flavor and keeps the skin moist.

You can use boneless skinless chicken breast instead, but depending on the thickness, the cooking time can be shortened to 25 to 30 minutes. Plan to marinate the chicken in advance at least 6 hours before grilling or roasting.

Lemon-Sage Chicken-Marinade

What do you need

  • 8 whole
  • Garlic cloves
  • Half a cup
  • olive oil
  • 1 tbsp.
  • sugar
  • 2 teaspoons
  • Kosher salt
  • 1 1/2 teaspoons black
  • Pepper (freshly ground)
  • 2 lemons (juice and grated zest, using micro plane)
  • Half a cup
  • Sage (chopped fresh leaves)
  • 6 ounces bone chicken breast (on the skin)
Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas

How do i do this

  • Put garlic in a food processor and process it into a thick soup. Add olive oil, honey, kosher salt and pepper, and process and combine. Add lemon zest, lemon juice and sage.
  • Pulsate several times until the sage is cut.
  • Pour the marinade into the refrigerated zipper bag. Add breasts, seal, and polish the coated pieces.
  • Open the bag, squeeze out all the air so that the chicken is covered, and then seal it again. Refrigerate for at least 6 hours or overnight.
  • Let stand at room temperature for 15 minutes before grilling or baking. Discard the used marinade.
  • Bake: Preheat the oven to 400°F. Align the rimmed baking sheet with the foil, and insert it into the grill.
  • Roast chicken breasts for 40 to 45 minutes, or until the meat thermometer reaches 170 and the thickest part of the meat does not touch the bones. If necessary, crisp the skin under the broiler for a few minutes. Don’t overcook or the chicken will dry out.

Nutrition guide (per serving)

  • Calories 743
  • Total fat 49g
  • Saturated fat 11g
  • Unsaturated fat 25g
  • Cholesterol 190 mg
  • Sodium 958mg
  • Carbohydrates 13g
  • Dietary fiber 2 grams
  • Protein 62g

2- Easy Grilled Skirt Steak Fajitas Recipe

This grilled side steak Fajitas recipe is easy for you to taste at home and enjoy the food you taste at your favorite Mexican restaurant. This is the perfect family dinner that quickly mixes up on busy nights.

Just don’t forget to give yourself a few hours of marinade. Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas Dishes

Fajitas is actually a Tex-Mex specialty. The word “fajita” in Spanish means “small strips” and comes from the word “fajita”, which means “belt”, “belt” or “belt”, which refers to the strips originally used for meat in this dish.

If you don’t want to use beef, this recipe is also suitable for chicken, pork, or vegetables.

This formula can feed up to 6 people, two fajitas together.

what do you need

  • Diced garlic (chopped and mashed into 1 teaspoon salt)
  • 1/4 cup
  • Fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • 2 tbsp.
  • olive oil
  • 2 pounds
  • Skirt steak (managed and slice into huge pieces to fit on the barbecue or furrowed barbecue skillet)
  • 3 assorted colored bell peppers (thinly sliced)
  • 1 large red onion or
  • Sweet onion (thinly sliced)
  • 1/4 cup fresh
  • Coriander sprigs
  • 12 (7 to 8 inches) flour tortillas (heated)

How do i do this

Marinate your steak

The first step of these fajitas is to marinate steak and vegetables. If you want, you can also use chicken breast or pork tenderloin. Want a little excitement? Just add 1 chop serrano chile marinade.

  1. In a large heavy freezer bag, combine garlic mash, lime juice, cumin and olive oil. Seal and shake to merge.
  2. Put the skirt steak, green pepper, onion and coriander sprigs into the bag, squeeze out the air, then turn over the meat coat and distribute the vegetables evenly.
  3. Refrigerate for at least 2 hours or overnight to allow the marinade to penetrate.
  4. Cooking Fajita Fixing
  5. If you don’t have a gas or charcoal grill, you can use cast iron or heavy grill pans on the stove. It is important that the pan is hot before roasting, so it will finish quickly. Overhead exhaust fans must be used for indoor stove grilling.
  1. Heat the gas or charcoal grill to a high temperature.
  2. At the point when the barbecue warms up, eliminate the skirt steak from the marinade and spot it on a plate, shake the fluid and pre-marinate with vegetables.
  3. Heat a heavy frying pan to the smoking point.
  4. Drain the vegetables and cilantro, and quickly stir-fry on high heat until slightly charred and softened, but not mushy. Put it away and keep it warm.
  5. Grill skirt steak on high heat until medium rare-about 2 minutes per side.
  6. Cut the meat into stripes and immediately use warm tortillas, grilled vegetables and toppings of your choice.
  7. Serve your Fajitas.
  8. To eat Mexican fajitas, traditionally, diners put meat strips with grilled vegetables, guacamole, salsa, and sour cream in tortillas and fold them into a pancake or burrito style. You can even put all the ingredients on the table. So that everyone can make their own ingredients as they wish.

Nutrition guide (per serving)

  • Calories 330
  • Total fat 17g
  • Saturated fat 6g
  • Unsaturated fat 7g
  • Cholesterol 65 mg
  • Sodium 311mg
  • Carbohydrate 21g
  • Dietary fiber 2 grams
  • Protein 24g
Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas

(The nourishing data of our formula is determined utilizing the fixing information base and will be viewed as a gauge. Individual results may vary.) Lemon-Sage Chicken-Marinade | Grilled-Skirt Steak-Fajitas Dishes


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