Perfect Chicken Fajitas

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perfect chicken fajitas

“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 hours, or up to 2 hours.

Step 2

After marinating, remove the bag from the refrigerator. Heat a skillet over a 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}

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.

 

a pan of Perfect Chicken Fajitas

 

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.

 

perfect chicken fajitas

 

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.

 

perfect chicken fajitas

 

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.

 

Perfect Chicken Fajitas

Perfect Chicken Fajitas

 

 

See easy peasy. It’s a Mexican Stir-Fry!

So once the marinating is done, it’s less than 30 minutes to the table for fantastic sizzling perfect chicken fajitas.  Serve with Cara’s Authentic Mexican Rice,  or some Savory Black Beans for a complete meal.

 

 


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Recipe Comments

  1. posted by Elgourmand on March 10, 2016

    Fab as always Lindy.

      Reply
    • posted by LindySez on March 11, 2016

      You are so sweet. Thank you I hope you enjoy this South of the border delight, way south of my border 🙂 Cheers Lindy

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    219
  • Fat
    7g (1g Sat, 7g Mono, 1g Poly)
  • Protein
    28g
  • Carbohydrate
    12g
  • Dietary Fiber
    3g
  • Cholesterol
    66mg
  • Sodium
    382
  • *Per serving without choice of toppings or tortilla.

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