Two of our favorite words in the world. Fajitas have become a fixture in Tex-Mex cuisine. And for good reason.
These fajitas, with all the fixings, are truly as good as they come.
CHICKEN FAJITAS ARE EASY TO PREPARE AT HOME
These chicken fajitas are perfect for a family meal, or double the recipe for a party.
Watch us show you how easy it is to make these incredible Chicken Fajitas at home!
A simple marinade of white wine, Worcestershire sauce, lime juice and soy sauce locks in the flavor.
We place the boneless, skinless chicken breasts in a baggie with the marinade.
2 hours, or even better, overnight, in the fridge is perfect for marinating the chicken.
APPLY THE RUB LIBERALLY FOR CHICKEN FAJITAS
After the chicken has been removed from the marinade, we place the pieces in a large baking dish or pan.
Use your fingers to sprinkle on the rub.
The spices in the rub are similar to blackening, but the flavors are not too intense. Crispy on the outside and juicy on the inside.
THE ONIONS CAN BE MADE AHEAD OF TIME
While the meat is marinating, it’s a good time to get the onions going.
We like to cook them until they just begin to caramelize. You can add strips of green, red, and yellow bell peppers for flavor and color, too.
Our secret flavor boost for the onions is a few splashes of soy. It works beautifully with the sweetness of the onions as they begin to soften and caramalize
We think grilling the seasoned chicken pieces on a hot grill is perfect for chicken fajitas, but you can also cook in a large, sturdy, hot skillet.
Grill (or sauté) until browned on the outside (it’s okay if it chars a little, it’s supposed to do that) and nice and juicy on the inside.
You’ll want the inside temperature of the meat to be at around 155°F to 160°F. The meat will continue to cook as it rests for about 5 minutes after grilling/sautéing.
CUT THE CHICKEN ON A DIAGONAL ACROSS THE GRAIN
After the chicken has rested for about 5 minutes, use a sharp knife to carefully cut the chicken on a diagonal, across the grain.
At this point, you’ll want to make sure you’ve got your fajita pan over high heat.
And get your onions heated up and all the fixings ready to go.
ALL THE FIXIN’S ARE A MUST FOR CHICKEN FAJITAS
Our favorite additions to our Amazing Chicken Fajitas are as follows:
- Easy Refried Beans
- Best-Ever Guacamole
- Fresh Pico de Gallo
- Sour Cream and Shredded Cheese
- Restaurant-Quality Salsa
Once the fajita pan is piping hot, add the onions, and then the sliced chicken.
Then, it’s time to build yourself the best Chicken Fajita you’ve ever had.
We’re not kidding when we tell you these Chicken Fajitas are…amazing.
Just wait for that first bite. Wait until you hear the reactions of friends and family taking their first bite.
Amazing Chicken Fajitas. A handful of beautiful, delicious and unforgettable yumminess.
Amazing Chicken Fajitas
FOR THE RUB
- 2 tbsp Kosher salt
- 2 tbsp chili powder we love ancho
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp seasoned salt
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tsp cumin ground
FOR THE CHICKEN FAJITAS
- 1/2 cup white wine
- 1/2 cup fresh lime juice
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1 large white, or sweet, onion sliced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 4 to 5 boneless, skinless chicken breasts about 3 to 5 lbs
- 1/4 cup fajita rub (see instructions)
- 16 flour tortillas, warmed fajita size
- 1 large lime quarter
- In a small bowl, combine the rub ingredients and mix together with a fork. Set aside.
- Make a marinade by whisking together the white wine, lime juice, soy sauce and Worcestershire sauce.
- Place the chicken in a large zipper baggie, or a shallow baking vessel. Close the baggie, or cover the dish with plastic wrap, and place in the refrigerator for 2 hours, or overnight. Turning a few times.
- Meanwhile, heat the olive oil in a large skillet over medium-hight heat. Add the onions and cook for about 10 minutes, until starting to soften. Add the soy sauce and cook for another 10 minutes, until starting to brown and caramelize. Set aside.
- Pre-heat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the marinade. Sprinkle 1/4 cup of the rub all over the meat. Save any unused rub for another use.
- Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches approx. 160°F. Remove from heat and let rest for 5 to 10 minutes.
- Heat a fajita pan, or cast iron skillet, over medium-high heat,
- Meanwhile, cut the chicken diagonally across the grain into strips.
- Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.
- Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
- Serve with warm tortillas and all the fixins.