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A hot cast-iron skilled holds perfect homemade chicken fajitas.

Perfect Chicken Fajitas

LindySez
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
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course Poultry
Cuisine Mexican
Servings 4
Calories 219 kcal

Ingredients
  

  • For the Marinade
  • ¼ cup EACH fresh lime juice and orange juice about 2 limes and ½ 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
  • ½ 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 ¼ 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

Instructions
 

  • 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. 
  • 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. Transfer to a plate.
    Remove the chicken from the marinade, reserving the marinade, and add the chicken to the hot pan. Stir fry for about 3 minutes or until mostly cooked, then add about ¼ cup of the marinade to the hot pan, along with the vegetables tossing to coat them well.
    Stir fry for 5 minutes (this makes the marinade safe from raw chicken contaminants) until the chicken is cooked through and most of the marinade has evaporated. 
  • Heat your tortillas either in the oven or microwave. Place a portion of fajitas inside, add desired accompaniments, fold in half, and enjoy.

Notes

Marinate for up to 2 hours. Any longer will change the texture of the chicken pieces.

Nutrition

Serving: 1servingSodium: 382mgFiber: 3gCholesterol: 66mgCalories: 219kcalPolyunsaturated Fat: 8gSaturated Fat: 1gFat: 7gProtein: 28gCarbohydrates: 12g
Keyword Fajitas, Mexico, sizzling, well-seasoned chicken
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