Chicken Fajita Recipe
This Fajita recipe is one of our favorites!
This Chicken Fajita recipe requires that you marinate the chicken in a fajita seasoning for a few hours before cooking.
Fajitas are a terrific meal for an informal dinner party with friends and family. We put out the seasoned chicken, onions, peppers and toppings on the table and each person can build their own.
Fajitas are considered to be Tex Mex cuisine. They were originally made with a cheap cut of beef called skirt steak. The steak had to be marinated in order to get it soft enough to eat. They became popular in restaurants and over the years skirt steak has gone up in price dramatically. So we usually stick with the inexpensive chicken fajita recipe.
Salsa Secret:
If you are serving salsa as a condiment to go with the Chicken Fajita, then strain the jar of salsa in a colander so that all of the liquid is drained. This way your guests won't have salsa running down their arms while eating. Also, just before serving, heat it up in a microwave safe container and serve it warm so that your not adding anything cold to your fajitas.
Chicken Fajitas Recipe
Fajita Marinade Ingredients:
- 1/4 cup beer
- 1/3 cup fresh lime juice
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh chopped cilantro
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
The Other Ingredients:
- The quantity of ingredients depends on how many chicken fajitas you need to make. This recipe should make 8 fajitas.
- 1 whole skinless, boneless chicken breast (about one pound)
- 1 green or red bell pepper—seeded and cut into thin strips
- 1 large onion, sliced into rings
- 8 – flour tortillas 6 - 7 inches in size, warmed in the microwave for 30 seconds
Toppings:
- Shredded cheddar cheese
- Salsa (drain liquid and heat in the microwave)
- Sour Cream
- Guacamole
- Shredded Lettuce
Preparation:
- Combine all marinade ingredients in a bowl and mix well.
- Reserve 1/4 cup of marinade for cooking with the onions and peppers.
- Pour remaining marinade over chicken in a 1-gallon plastic ziploc bag.
- Refrigerate for 1 to 3 hours.
- Remove the chicken from the marinade.
- If you're grilling the chicken then don't cut it up yet. It's easier to grill them in large pieces. Cut them into finger sized strips after they have cooked on the grill.
- If you are pan frying, then cut the chicken into finger sized strips.
- Put a tablespoon of oil into a frying pan and cook the chicken strips over high heat turning the pieces frequently. Cook until done and remove to a plate or bowl and cover with foil to keep warm.
Onions and Peppers:
- Add a tablespoon of oil to frying pan and add the onions, peppers and the reserved 1/4 cup of marinade to pan and cook on medium high heat until most of the liquid has evaporated.
- You are now ready to build your fajitas.
- Take a warm tortilla and place some onions and peppers, chicken and your favorite toppings, such as cheddar cheese, sour cream, salsa and guacamole.
You can add all of these toppings or just the ones you like.
- Roll up the tortilla and enjoy.
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