Chicken (or Steak!) Fajitas

Mexican food is my favorite! Chicken and steak fajitas are a staple in my house, and so today I share with you a basic marinade and recipe that can make for an out-of-this-world fajita dinner. The peppers and onions add a sweet flavor to the marinated chicken. Top it off with cool sour cream and hot salsa for an amazing combination of texture and taste!

This recipe makes 4 servings but can easily be adjusted to suit your needs.

Ingredients

1 lb boneless chicken breast
1/2 cup beer of choice (Normally I would use Corona or Dos Equis, but this is what I had on-hand)
1 tbsp soy sauce (low sodium)
2 tbsp Worcestershire sauce
2-3 cloves garlic, minced
1 lime, juiced
1/2 tsp cumin
1/2 tbsp cilantro leaves
1 tbsp canola oil
1 small white onion, sliced
1/2 green pepper, sliced into strips
1/2 yellow pepper, sliced into strips
salt & pepper, to taste
flour tortillas for serving

Combine the beer, soy sauce, Worcestershire sauce, garlic, cumin, cilantro, and lime juice in a bowl and stir. This is your marinade.

Cut chicken into 1/2 inch strips and place in a bowl. Pour 2/3 of the marinade over the chicken and cover the bowl with plastic wrap. Place the peppers and onions into the bowl with the remaining marinade. Cover and place both bowls in the refrigerator for at least 30 minutes (and no longer than a few hours!)

When you are ready to cook, remove the chicken and peppers from the refrigerator and uncover. Place a large pan on medium-high heat with 1 tbsp canola oil.

Drain the marinade from each bowl. When the pan is hot, place the chicken in the center and cook for 2-3 minutes. Then, turn the chicken and add the peppers and onions to the pan.

Reduce heat to medium and cook for 10-15 minutes, stirring occasionally. Cook until chicken is done and peppers are soft.

Serve on warm flour tortillas with sour cream, diced jalapenos, cheese, or salsa!

 

– Chef Genny

Chicken (or Steak!) Fajitas
A super-easy and super-tasty recipe for chicken fajitas. A thirty minute marinade makes for fail-proof, flavorful Mexican inspired dinner!
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Ingredients
  1. 1 lb boneless chicken breast
  2. 1/2 cup beer of choice (Normally I would use Corona or Dos Equis, but this is what I had on-hand)
  3. 1 tbsp soy sauce (low sodium)
  4. 2 tbsp Worcestershire sauce
  5. 2-3 cloves garlic, minced
  6. 1 lime, juiced
  7. 1/2 tsp cumin
  8. 1/2 tbsp cilantro leaves
  9. 1 tbsp canola oil
  10. 1 small white onion, sliced
  11. 1/2 green pepper, sliced into strips
  12. 1/2 yellow pepper, sliced into strips
  13. salt & pepper, to taste
  14. flour tortillas for serving
Instructions
  1. Combine the beer, soy sauce, Worcestershire sauce, garlic, cumin, cilantro, and lime juice in a bowl and stir. This is your marinade.
  2. Cut chicken into 1/2 inch strips and place in a bowl. Pour 2/3 of the marinade over the chicken and cover the bowl with plastic wrap. Place the peppers and onions into the bowl with the remaining marinade. Cover and place both bowls in the refrigerator for at least 30 minutes (and no longer than a few hours!)
  3. When you are ready to cook, remove the chicken and peppers from the refrigerator and uncover. Place a large pan on medium-high heat with 1 tbsp canola oil.
  4. Drain the marinade from each bowl. When the pan is hot, place the chicken in the center and cook for 2-3 minutes. Then, turn the chicken and add the peppers and onions to the pan.
  5. Reduce heat to medium and cook for 10-15 minutes, stirring occasionally. Cook until chicken is done and peppers are soft.
  6. Serve on warm flour tortillas with sour cream, diced jalapenos, cheese, or salsa!
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