As much as I love throwing a party and feeding all my friends, I have to be honest—it can stress me out. I tell myself people will help and that things don’t need to be perfect, but I still want everything to be just right. I’m not trying to be Martha Stewart—well, maybe a little.
To stay calm when guests arrive, I make food that tastes great but is simple to prepare. Fajitas and tacos are my summer entertaining staples. The secret is the marinade: it can be mixed hours or even a day ahead so when guests come, you can relax by the grill, chat, sip a cocktail and—ideally—avoid burning the meat.
These Soy Sriracha Chicken Fajitas were inspired by Kikkoman, who asked me to create a family favorite using their carefully brewed soy sauce. It didn’t take long to choose a recipe to adapt—grilled chicken and soy are a natural pairing.
I nearly ate the entire batch while slicing the chicken to bring to the table—that’s how good it was. But I love my guests, and since I’d promised to feed them, I resisted. Next time I’ll make an extra thigh or two for the cook (that’s me).
This post was sponsored by Kikkoman and Latina Bloggers Connect. All opinions are my own. Thank you for supporting the companies that help make this blog possible.
Soy Sriracha Chicken Fajitas
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These Soy Sriracha Chicken Fajitas are packed with flavor—grilled chicken married with soy and a hit of Sriracha makes for an easy, crowd-pleasing meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons finely chopped cilantro
- 1 tablespoon Sriracha sauce
- 2 teaspoons lime zest
- 2 bell peppers (red, orange, or yellow), cut into wedges
- 1 tablespoon olive oil
- warm tortillas, to serve
Other Optional Garnishes:
- grilled zucchini
- grilled jalapeños
- radishes
- lime wedges
Instructions
- Place the chicken in a resealable plastic bag. In a small bowl, whisk together the soy sauce, lime juice, cilantro, Sriracha and lime zest. Pour the marinade over the chicken, toss to coat, seal the bag and refrigerate for at least 1 hour or up to 8 hours.
- Heat a charcoal or gas grill to medium-high. Toss the pepper wedges with olive oil and season with salt and pepper. If you plan to grill zucchini, jalapeños or other vegetables, add them with the peppers.
- Oil the grill grates and remove the chicken from the marinade, allowing excess to drip back into the bag. Grill the chicken until lightly charred and cooked through, about 10 minutes total, turning as needed. Transfer to a clean platter, cover and keep warm.
- Grill the vegetables until tender and lightly charred, about 10 minutes. Slice the chicken and vegetables thinly and serve with warm tortillas and the optional garnishes.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0g
Did you make this recipe?
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