Grilled Chicken Fajita Kabobs So Good and So Easy for Labor Day!

One of my very favorite things in life is fajitas—I seriously cannot get enough of them—so since it’s summer (for a few more glorious days anyway) I thought I’d change things up a bit and combine two of my favorite things (fajitas and grilling) and come up with something amazing….Grilled Chicken Fajita Kabobs!

Grilled Chicken Fajita Kabobs

 

 

Ingredients

 

4 chicken breasts diced into small chunks
2 large green peppers cut into bite sized chunks (red and yellow peppers work well too and look gorgeous)
1 medium to large onion cut into chunks (same size as peppers and chicken)
1 package of fajita seasoning
1/4 tsp. vegetable oil
1/4 cup (or less) water
bamboo (or metal skewers) 

 

Directions

 

1.  Combine water, vegetable oil and fajita seasoning and divide into 2 shallow baking dishes, set aside. 
2.  Cut chicken into bit size pieces (small enough to cook quickly, but large enough to fit securely on the skewers) and add chicken to one of the shallow dishes, cover and refrigerate for at least 30 minutes. 
3.  Cut peppers and onions into bite size pieces (the same size as the chicken), add peppers and onions to the second shallow baking dish, cover and refrigerate for 30 minutes. 
4.  Heat grill to appropriate temperature, I usually put my food on when the grill has reached 350°.  *If using bamboo skewers place skewers into warm water for at least 30 minutes before putting on the grill.*
5.  Place chicken, peppers and onions on skewers, leaving room at the top and bottom to allow for easy pickup, alternating between the three until skewers are full.
6.  Place skewers on the grill until chicken is cooked through.  This usually takes just a couple of minutes per side.
7.  You can either eat the chicken fajita kabobs on the skewer or slide the chicken and veggies off onto a warm flour tortilla and add your favorite toppings (this is the way I prefer).

There you have it…a super easy, somewhat quick, and completely delicious dinner that’s a yummy variation of a Mexican favorite!  Bon Appétit !

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Fried Coconut Chicken…You HAVE to Try this!

I know that I don’t post recipes too often here (I hope that changes soon) but this is one of my all-time favorite chicken recipes and it’s a definite must-try! 

 

If you’ve never heard of Coconut Chicken (no not the Asian kind) then just think Coconut Shrimp only with chicken…major yum right?  One of my favorite restaurants to eat at around here is De Sha’s and this is my favorite thing to order there.  It does take a while to prepare the chicken and then fry it, but it is SO worth it!  Enjoy!

 

 

Ingredients

2 1/2 cups of all-purpose flour (for coating chicken and beer batter)

1 bag of sweetened shredded coconut

1 1/2 cups of lite beer (I used Miller Lite)

2 (1.5 pound) packages of Tyson chicken tenderloins

1 cup of milk

salt and pepper (to taste)

1/4 tsp. paprika

oil for frying

 

 

Step-by-Step Directions

Pre-heat oil for frying.  You will need 3 deep containers or baking dishes, one for each step of the coating process.  In the first dish combine 1 cup of all-purpose flour, salt, pepper, and paprika and set aside. 

 

In the next dish combine 1 1/2 cups of lite beer, 1 cup milk, and 1 1/2 cups (to start) all-purpose flour.  Blend mixture until it becomes the consistency of pancake batter (I’ve found that a runny batter will NOT make the coconut stick as it should). 

 

 

 

In the last dish place half of the bag of shredded coconut.  You will end up using the entire bag, but because the beer batter can make the coconut clumpy you will want to add it half at a time. 

 

One piece of chicken at a time place first in the flour mixture and turn to coat, next place the chicken tender into the beer batter also turning to coat, and last place the chicken tender into the coconut and turn to coat well.  Repeat this process with all pieces of chicken.  I find it easier to coat all of the chicken at once and then place into the refrigerator until ready to fry, the coconut seems to stay on the chicken better if the chicken is places in the refrigerator for about 20 minutes before frying.

 

 

 

One piece at a time, add chicken to hot oil and cook until golden brown.  Drain on paper towels or baking rack.  Serve with your favorite dipping sauce and enjoy! 

 

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