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.
For the marinade:
For the fajitas: