About the Recipe
"Looking to make restaurant-quality Chicken Fajitas at home? You're in luck! In this easy-to-follow recipe, we'll show you how to make deliciously seasoned and marinated chicken fajitas with colorful bell peppers and tender crisp onions on your stovetop grill. The result is a flavorful and satisfying meal that will please your family and friends.
Ingredients
For the chicken:
● 1 1⁄4 to 11⁄2 pounds skinless, boneless chicken breasts
● Salt to taste
● 2 tablespoons canola oil
● 1 large onion, sliced lengthwise (root to tip) into 1⁄4 inch strips
● 3 bell peppers various colors, sliced into 11⁄4 inch strips
For the marinade:
● 2 tablespoons lime juice
● 3 tablespoons canola oil
● 1 garlic clove, minced
● 1⁄2 teaspoon salt
● 1⁄2 teaspoon ground cumin
● 1⁄2 teaspoon chili powder
● 1⁄2 jalapeño, seeded and minced
● 1⁄4 cup chopped cilantro
For serving:
● 8 to 12 flour or corn tortillas
● Salsa
● Sliced avocado
● Sour cream
● Shredded cheese (optional)
● Thinly sliced iceberg lettuce,
(optional)
Preparation
1. Cut thick chicken breasts in half
horizontally: Chicken breasts come
in different sizes. If you have chicken
breasts that are around a half pound
each or more, you will want to slice
them in half horizontally, so that the
center thickness is around 1/2-inch
to 3/4-inch thick. (Pounding the
chicken breasts is not
recommended, doing so will not
result in the right texture/consistency
for fajitas.)
2. Marinate chicken: Mix all the
marinade ingredients together in a
glass or plastic container. Add the
chicken, mix well, cover and let
marinate at room temperature for 30
minutes or up to 8 hours in the
fridge.
3. Remove the chicken from the
marinade and sprinkle the chicken
pieces with salt and pepper.
4. Heat a tablespoon of oil in a large
cast iron griddle on medium-high
heat for a minute or so.
5. As soon as the oil begins to smoke,
lay the chicken breast pieces in the
pan. Depending on the size of the
pan, and if you have had to cut the
chicken breasts, you may have to
work in batches.
6. Let the chicken cook undisturbed for
2 to 3 minutes, until you have a good
sear. Once seared well on one side,
turn the pieces over and cook for
another 2 to 3 minutes until well
seared on the second side.
7. If you want to test for doneness, the
chicken breast is done when an
instant-read thermometer registers
between 165 and 170 degrees F.
8. Stack the seared chicken breasts
and then cover them in foil. Together
they will retain heat better as you
cook the peppers and onions.
9. Sauté peppers and onions: While
the chicken is resting, cook the
onions and peppers. Add another
tablespoon of oil, if needed, to the
griddle. Heat on medium- high. As
soon as the oil is hot, add the onions
and peppers to the pan. Spread the
onions and peppers in an even layer
in the griddle. Let them cook
undisturbed for 2 minutes. Stir the
vegetables and continue to cook for
another 2 minutes.
10. Slice the chicken and serve: Slice
the chicken across the grain into
strips. Serve at once with the
peppers and onions, some warm
tortillas, and sides of shredded
cheese, salsa, sour cream and
guacamole, if desired.