Keto Fajita Chicken (al carbon)
Servings Prep Time
4 10minutes
Cook Time Passive Time
15minutes 4hours
Servings Prep Time
4 10minutes
Cook Time Passive Time
15minutes 4hours
Ingredients
Marinade
  • 1lb. boneless, skinless chicken thighs
  • 1/2oz. fresh basil leaves, roughly chopped
  • 1/2oz. Cilantro, chopped
  • 1each Jalapeno, seeded
  • 3each Limes, juiced
  • 1each Lemon, juiced
  • 3each Oranges, juiced
  • 1tbsp. Minced garlic
  • 1/2tsp. Salt
Post-Marinate Chicken Seasoning
  • 1tsp. Garlic powder
  • 1tsp. Ground cumin
  • 1/2tsp. Chili powder
  • 1/2tsp. Salt
  • 1/2tsp. Ground pepper
Instructions
Marinate
  1. Combine the marinade ingredients in a large bowl. Pour into a gallon-size Ziploc bag Add chicken thighs. Place bag in a shallow dish or bowl
  2. Refrigerate for four hours total. If you can, turn the bag over halfway through (at approximately two hours) to make sure the chicken marinates evenly.
Season
  1. After four hours total, remove chicken from marinade Discard marinade Season chicken
Grill
  1. Heat grill to 425 degrees Add chicken thighs and grill for 5 minutes with the grill lid off/open Turn chicken over to other side Close or cover grill with lid. Continue to cook chicken for 10 minutes with the lid closed/covered. The grill temperature can get up to 450 degrees. Check doneness. Chicken should have an internal temperature of 180 degrees. Let sit for 3-5 minutes, then serve.