Perfect Chicken Fajitas

Name: Perfect Chicken Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: For the Marinade; 1/4 cup EACH fresh lime juice and orange juice (about 2 limes and 1/2 orange); 1 teaspoon neutral oil (I like grapeseed, or avocado for this dish); 2 tablespoons chili powder; 1 teaspoon oregano, crushed between your fingers; 1 teaspoon ground cumin; 1/2 teaspoon EACH garlic and onion powder; Fajitas Mix; 1 pound boneless skinless chicken breast, sliced against the grain into bite-sized pieces; 1 onion, preferably red, cut in half then sliced into 1/4 inch thick pieces on the lateral; 2 bell peppers, seeded and sliced laterally into long slices (I like to use a variety of colors); 1 tablespoon neutral oil; Salt to taste; The Final Touches; Optional or as desired; Fresh cilantro leaves, if desired; Guacamole or sliced avocado; Cotia or other grated cheese such as cheddar or jack and/or sour cream; Additional salsa; Fresh lime slices; Flour and/or corn tortillas, heated

Cuisine: Mexican

Course: Main Course

Skill Level: Everyone

Servings : 4 Prep Time : 10m Cook Time : 15m Ready In : 1:30 h

“The key to perfect chicken fajitas is in the marinade. The second key is a hot skillet. The third key is…well, there is no third key. So just marinate, stir-fry and enjoy with simple accompaniments – fresh guacamole, cilantro, Cotia cheese, all wrapped into a warm tortilla”

Perfect Chicken Fajitas

Ingredients

For the Marinade
1/4 cup EACH fresh lime juice and orange juice (about 2 limes and 1/2 orange)
1 teaspoon neutral oil (I like grapeseed, or avocado for this dish)
2 tablespoons chili powder
1 teaspoon oregano, crushed between your fingers
1 teaspoon ground cumin
1/2 teaspoon EACH garlic and onion powder
Fajitas Mix
1 pound boneless skinless chicken breast, sliced against the grain into bite sized pieces
1 onion, preferably red, cut in half then sliced into 1/4 inch thick pieces on the lateral
2 bell peppers, seeded and sliced laterally into long slices (I like to use a variety of colors)
1 tablespoon neutral oil
Salt to taste
The Final Touches
Optional or as desired
Fresh cilantro leaves, if desired
Guacamole or sliced avocado
Cotia or other grated cheese such as cheddar or jack and/or sour cream
Additional salsa
Fresh lime slices
Flour and/or corn tortillas, heated

Method

Step 1

Mix the marinade ingredients together in a large zip-top bag; add the chicken pieces and toss to coat. Remove the air from the bag and refrigerate for 1 hour or up to 2 hours.

Step 2

After marinating, remove the bag from the refrigerator. Heat a skillet over medium-high heat; when hot, add the oil and the vegetables along with a pinch of salt. Stir-fry until the vegetables are crisp-tender and beginning to brown around the edges. Remove the chicken from the marinade, reserving the marinade, and add the chicken to the vegetables, stir fry until mostly cooked, then add just enough of the marinade to coat the vegetables. Stir fry for 5 minutes (this makes the marinade safe from raw chicken contaminants) and until the chicken is cooked through and most of the marinade has evaporated.

Step 3

Heat your tortillas either in the oven or microwave. Place a portion of fajitas inside, add desired accompaniments, fold in half, and enjoy.

Wine Recommendation: Well the perfect wine for this dish is a Margarita or a cerveza. If you really want to drink wine, a Sauv Blanc or Pinot Grigio would be good bets as they both have hints of citrus which plays well with the lime/orange flavors as well as cumin and cilantro.

{The making of – Perfect Chicken Fajitas}

A printer-friendly recipe card is available at the bottom of this post

We all do it.

Turn our heads at the sound of those sizzling fajitas being served up in our favorite Mexican restaurant.

How can you not? They sizzle, they steam, they smell … oh so good.

And now you can make them at home. Even better. Because when you make them at home, you have control. Over the ingredients. Over the fat and calories. And over the flavor.

Step #1 – The Perfect Chicken Fajitas Marinade

For me, one of the most important factors in perfect chicken fajitas is the marinade. You want flavorful meat, that way you don’t have to add a lot to the plate to make it taste good. And when investigating recipes, I found that most of them lacked any real depth of flavor. Cumin, lime juice, chili powder.

I have that – and more!

Using both lime and orange juices gives the chicken a real zing with a sweet back note. Chili powder, oregano, cumin, garlic, and onion powder, give depth. And the oil helps everything blend together in smooth harmony.

Again, remember that using citrus as a marinade does change the texture of the meat, so keep the marinating time 2 hours or less. There really isn’t all that much difference in how far a marinade penetrates the meat by leaving it in longer, and we’re going to use that marinade in the cooking process, so all the flavors will be there at the end. So avoid mealy meat, and keep the marinating time from 1 – 2 hours.

Step #2 – The cooking part

It is important to have a hot pan when you throw those peppers and onions in to cook. You want them to be crisp-tender, but with some brown edges which = flavor! Once you have that, throw the chicken into the pan; along with the marinade to cook through and add flavor to the veggies.

Step #3 – Choose your wrapper

Personally, fajitas are one of the few Mexican dishes that I actually use flour tortillas for. I’m a corn tortilla girl, but for some reason, perfect chicken fajitas seem more sandwich-like and flour seems to be a better choice. But if you love corn, or are gluten-free, corn tortillas work too. Whatever tortillas you use, just get them nice and soft and pliable so they fold over the delicious fajita mix.

Step #4 – The final touches

Toppings are another personal choice. I like to make my Super Simple Guacamole along with cotia cheese, a semi-hard Mexican cheese, similar to parmesan, and fresh cilantro leaves. Again, if you are a cilantro hater, feel free to leave that off. In place of cotia cheese, you could use grated cheddar, jack, or just leave it off completely.

Sour cream is an option as well. I usually choose not to add sour cream as I find it convolutes the flavors a bit. But if you are a sour cream lover, such as my granddaughter is, then go ahead and slop some on.