Amazing Chicken Fajitas
Servings: 8 people
Calories: 420kcal
Tex-Mex Chicken Fajitas are amazing. As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat is tender. The caramelized onions put them over the top. Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!
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Equipment
- Gas, charcoal, or electric grill See NOTES on how to cook the meat on the stove.
- Fajita pan or cast-iron skillet
Ingredients
For the Rub
- 2 tablespoon Kosher salt
- 2 tablespoon chili powder we love ancho
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 2 tablespoon seasoned salt
- 1 tablespoon ground black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
For the Chicken Fajitas
- ½ cup white wine
- ½ cup fresh lime juice
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- 2 large onions sliced
- 2 tablespoon olive oil
- 1 tablespoon soy sauce
- 4 chicken breasts boneless, skinless, about 3 to 5 lbs
- ½ cup fajita rub (see instructions)
- 1 large lime quarter
- 16 flour tortillas fajita size
Fixin's
- Easy Gourmet Refried Beans
- Best-Ever Guacamole
- Sour Cream
- Shredded Cheddar, or Monterrey Jack
- Fresh Pico de Gallo
- Homemade Salsa
Instructions
- In a small bowl, combine the rub ingredients and mix together with a fork. Set aside.2 tablespoon Kosher salt, 2 tablespoon chili powder, 2 tablespoon onion powder, 2 tablespoon garlic powder, 2 tablespoon seasoned salt, 1 tablespoon ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon cumin
- Make a marinade by whisking together the white wine, lime juice, soy sauce, and Worcestershire sauce.½ cup white wine, ½ cup fresh lime juice, ½ cup soy sauce, ½ cup 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 it in the refrigerator for 2 hours, or overnight. Massaging the meat every now and then.4 chicken breasts
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 10 minutes, until they start to soften. Add the soy sauce and cook for another 15 to 20 minutes, until starting to brown and caramelize. Set aside.2 large onions, 2 tablespoon olive oil, 1 tablespoon soy sauce
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the marinade. Sprinkle the rub all over the meat. Save any unused rub for another use.½ cup fajita rub
- Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches 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.1 large lime
- Serve with warm tortillas and all the fixins.16 flour tortillas, Easy Gourmet Refried Beans, Best-Ever Guacamole, Sour Cream, Shredded Cheddar, or Monterrey Jack, Fresh Pico de Gallo, Homemade Salsa
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If you don't have a grill, you can sauté the chicken in a large sturdy skillet with 2 tablespoon of oil (ie, vegetable or olive) over medium heat. Cook until internal temperature reaches 160 to 165°F.
Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat in a skillet over medium heat until heated through.
Nutrition
Calories: 420kcal | Carbohydrates: 44g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 727mg | Potassium: 855mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 5mg