One of my favorite foods is grilled chicken fajitas. In the past, we would have feasted at one of the Mexican restaurants in the area to endulge this craving. However, Covid-19 precautions have prevented us from eating out.
So months ago, I started researching recipes to make my own. The recipe I’ve included was one I found in the process and the only one I continue to make periodically. In my opinion, it’s just as good, if not even better, than restaurant fajitas.
The preparation takes more time than I would normally give to cooking anything, but that’s mostly because the chicken needs to marinate for about 8 hours before cooking. I promise, though, that when you sit down to this dinner, you’ll be grateful for every minute you spent on preparation.
The recipe serves 4-6 and requires 20 minutes of prep time and 15 minutes of cooking time.
Grilled Chicken Fajitas (The recipe is from Jennifer Segal at onceuponachef.com.)
INGREDIENTS for the chicken
- 1-12 to 1-3/4 pounds chicken tenderloins or skinless chicken breasts
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 tbsp lime zest, from 2 limes
- 1 tsp cumin
- 3/4 tsp oregano
- 3/4 tsp ancho chili powder (I used the chili powder I had)
- 1/2 tsp smoked paprika
- 1 tsp salt
- 8-12 small soft flour tortillas
FOR THE PEPPERS
- 2 tbsps vegetable oil
- 1 large onion, sliced 1/4″ thick
- 2 bell peppers, sliced 1/4″ thick (I use yellow and red peppers for added color)
- 1/4 tsp salt
- 1/2 tsp sugar
OPTIONAL ACCOMPANIMENTS FOR SERVING
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Chopped cilantro
INSTRUCTIONS
- If using skinned chicken breasts, put one at a time in a plastic bag and use a meat mallet to pound it to 1/2-inch thickness.
- Place a 1-gallon zip-lock bag in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the bag to make sure the marinade evenly coats each piece of chicken. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
- Preheat the grill to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add 1/4 cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add 1/4 cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into 1/2-inch strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
Note: The onions and peppers can be cooked ahead and reheated in the microwave.
