PHOTO: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE
Chicken fajita marinade is the best way to make delicious at-home fajitas. It transforms plain chicken breasts into juicy, flavorful strips that are perfect for folding into flour tortillas.
What is fajita marinade made of?
This chicken fajita marinade is made with oil, garlic, lime zest and juice, cumin, chili powder, red pepper flakes, and salt. This infuses the meat with flavor and helps it cook more evenly. You can mix it up your chicken fajita marinade with other seasonings like dried oregano or a little bit of cayenne for heat, or even use homemade taco seasoning.
Who invented fajitas?
According to The Austin Chronicle, Mexican ranch workers living in West Texas in the 1930s are credited with creating this delicious dish, which has since become a Tex-Mex staple. Originally, fajitas were made from strips of grilled beef with grilled peppers and onions served in a tortilla. (We’ve got the recipe for you if you’re looking for steak fajitas tonight.) Now, the meaning of the dish has grown to encompass other fillings like shrimp and chicken.
What are the best fajita toppings?
There are tons of toppings you can serve with your fajitas like pico de gallo, shredded cheese, or even guacamole. Sour cream, cilantro, and sliced avocado are some of the must-have classics.
Store-bought flour tortillas make this recipe super fast, but if you’re feeling adventurous, homemade tortillas would take this meal up a notch. If you’re gluten-free, serve with store-bought gluten-free flour tortillas or homemade corn tortillas.
Made this? Let us know how it went in the comments below.
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extra-virgin olive oil or canola oil, divided
cloves garlic, grated or minced
lime zest, plus 2 tbsp. lime juice
ground cumin, divided
red pepper flakes
boneless skinless chicken breasts (4 breasts)
multi-colored bell peppers, halved, seeds and ribs removed
large red onions, sliced horizontally ½” thick, rings kept intact
Sliced avocado, for serving
Chopped cilantro, for serving
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- Make the marinade: In a large bowl, whisk together 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, red pepper flakes, and 2 teaspoons salt.
- Place a boneless, skinless chicken breast on a cutting board. While pressing chicken flat with the palm of your non-knife hand, slice horizontally through the center to create 2 even pieces. Repeat with remaining 3 breasts. Add the chicken to marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat grill to medium high for 5 minutes and clean and grease the grates with oil. Place the peppers in a separate large bowl and drizzle with 1 tablespoon oil, remaining ½ teaspoon cumin, and 1 teaspoon salt. Toss to combine.
- Place onions on a rimmed baking sheet, taking care to keep rings intact, and drizzle evenly with remaining 1 tablespoon oil and 1 teaspoon salt.
- Remove the chicken from the marinade and place on the grill with the peppers and onions. Cook, turning the chicken once and removing when cooked through, 6 to 8 minutes. Transfer to a cutting board, cover, and continue cooking vegetables, turning the peppers often and the onions once, until tender and charred in spots, about 15 minutes total.
- Wrap the tortillas in aluminum foil. Place on the still warm grill, close the lid and let warm through for 5 minutes.
- Meanwhile, slice both the peppers and chicken into ½” to ¾” sized strips and combine on a platter with onions. Serve warm with the tortillas, sour cream, sliced avocado, and hot sauce.
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