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Antony Worrall Thompson's fajitas are a sure-fire family favourite and great for casual nights in front of the telly.


  • For the Chicken

  • For the guacamole

  • Serve with


  • 1.

    Cut the chicken, breast lengthways, and place in the bowl with the paprika, chilli powder, sugar, lime zest and juice and the chilli oil. Cover and leave to marinate for a couple of hours. Thread 2 pieces of chicken onto each soaked skewer. Place under the grill for 2-3 minutes on each side.

  • 2.

    For the guacomole, combine all the ingredients, mix well and season to taste. Assemble and serve the skewers with the tomato and avocado salsa, warmed tortillas, lettuce and soured cream.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Hot Chilli Chicken Fajitas.


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Posted by Merryn13Report
Delicious! I also offered a green salad to ensure everyone had enough to eat. The sugar enhances the lime juice and helped the chicken get a golden glow. We will have this again.
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