The Best Chicken Fajitas
I only make fajitas for two reasons . . .
- It’s Father’s Day or Steve’s birthday. He loves fajitas.
- I have a hankering for fajita leftovers. Fajita leftovers are the BEST — especially tossed in a skillet with some eggs and hashbrowns. *drool*
Don’t get me wrong, I love eating them the day I cook them, but there’s something magical that happens when they reheat. I don’t know what it is, but I swear I could eat them for every meal until they’re gone.
I’ve used a few fajita recipes over the years and fudged my own for a while, and then I went on a mission to make the BEST CHICKEN FAJITAS. I like them a little citrusy, a little smoky, and a little spicy*.
*The spice is usually hot sauce on top when I’m done because a couple of my weirdo children can’t handle the slightest amount of heat. Believe me, I’ve tried. They’re currently at the Pepper Jack Cheese Level of spicy food training. So… not that far. If you’d like to add cayenne to the marinade and give them some kick — I would totally support that.
One time I used my Copycat Chipotle Chorizo seasoning. It’s one of my favorite blends, and I’m happy to have another use for it!
Once you have the seasoning made (make a lot and keep it in a mason jar — it makes amazing taco meat!) the marinade comes together really quickly with just a few ingredients.
The marinade is split between the meat and the vegetables. Just prep these in the morning or the night before and you can go from zero to fajita in just a few minutes.
Then you throw everything on the grill.
Our poor grill. It looks like it’s from 1994, but it’s really only 5 years old. It’s been well-loved, rained on, blown onto the lawn during windstorms, but it still cooks like a champ.
One thing — If you grill a lot, I HIGHLY recommend getting a grill skillet. I LOVE mine. My mom gave it to me several years ago — it’s a stainless one from Williams-Sonoma, and it has a detachable handle. I didn’t see it on their website, but I found a similar grill skillet on Amazon.
I love me some skewers, but honestly I’d rather toss everything into that skillet then to skewer things for 20 minutes.
And it makes the best fajita vegetables ever.
Most of the time I make chicken fajita salads and serve everything over a pile of Romaine lettuce with a drizzle of spiced-up Paleo Ranch Dressing. No, I don’t have a recipe for that, but I usually add some salsa verde, hot sauce, lime/cilantro/avocado, or some Sweet Potato Fry Seasoning — that last one was better than I expected!
Go forth and make the best chicken fajitas ever. (And then jump out of bed the next morning and make the best breakfast ever.)
P.S. If you want to take this over the top or are cooking for company, try making my Loaded Roasted Chile Guacamole to go with it!
P.P.S. If you can, make a double batch of these, then use the leftovers in my Leftover Chicken Fajita Soup! You’ll thank me.
The Best Chicken Fajitas
Yield: Serves 6-8
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: About 45 minutes + marinating time
No, really. These are the best chicken fajitas — citrusy with a hint of heat and they make the BEST leftovers! (Leftover fajita hash is pretty amazing.)
For the marinade:
- 3 limes
- 1 orange
- 2 Tablespoons chorizo seasoning
- 2 cloves garlic, minced
- 1 1/2 teaspoon salt
- 3 Tablespoons avocado oil
- 1/4 cup coconut aminos
For the fajitas:
- 2 medium sweet onions
- 3 bell peppers (any colors)
- 2 1/2 – 3 pounds chicken breasts or thighs
- Lettuce leaves or tortillas for wrapping
- Sliced avocados/guacamole, pico de gallo, hot sauce, for serving
- In a small bowl, put the zest and juice from ONE lime and the juice from the orange. Add the rest of the marinade ingredients and mix well. Set aside.
- Peel and half the onions; slice them into 1/4-inch strips. Slice the bell peppers into strips, too. Place the onions and peppers in a container or a zip-top bag. Pour half of the marinade on the vegetables and toss them around to coat them evenly.
- Place the chicken in another container or zip-top bag. Pour the other half of the marinade over the chicken and toss it to coat evenly. Chill the chicken & vegetables for at least 2 hours, up to 18 hours.
- Preheat your grill to medium-high heat.
- Grill the chicken, flipping once or twice, until cooked through and the juices are running clear. If you have a grill skillet, cook the onions and peppers in batches, flipping them often, until cooked through and golden brown and charred in spots. (If you don’t have a grill skillet, see notes for alternatives.)
- Let the chicken rest for 5-10 minutes and then slice it thinly. Cut the remaining two limes into wedges. Serve the grilled chicken & vegetables in lettuce leaves (or tortillas) with fixings and lime wedges.
- If your chicken breasts are thick, consider butterflying them or slicing them horizontally to create thinner breasts.
- If you don’t have a grill skillet, you can also cook the vegetables under an oven broiler for 10-15 minutes or in a large skillet over high heat for 10-15 minutes.
- You can also use steak or shrimp instead of chicken! If you use shrimp, don’t marinate it for more than 2 hours.
- If you can, make a double batch of these, then use the leftovers in my Leftover Chicken Fajita Soup! You’ll thank me.
from Perry’s Plate
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