Chicken Fajitas Recipe

"I usually love steak fajitas, but for chicken prepare this way, I will make an exception. It's the beer. I do this out on the grill in the cast iron skillet but you can do it inside on the stove. The plus side of doing it outdoors is the smoky flavor it imparts to the chicken and veggies."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (393.8 g)
Calories 455.1
Total Fat - 28.4 g
Saturated Fat - 10.5 g
Cholesterol - 121 mg
Sodium - 166.3 mg
Total Carbohydrate - 16.7 g
Dietary Fiber - 3.4 g
Sugars - 9.7 g
Protein - 32.7 g
Calcium - 85 mg
Iron - 3 mg
Vitamin C - 107.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix together all ingredients for marinade EXCEPT do not add the lime juice just yet- you don't want to cook your chicken a bit early.

Step 2

Pour the marinade over the chicken in a ziplock bag, seal out all the air, and refrigerate overnight.

Step 3

Next day, pull out your chicken just before you start to heat up your grill, and add the lime juice NOW. Let the chicken sit until it warms up to room temp.

Step 4

Place chicken in marinade in a cast iron skillet preheated on the grill, and cook, stirring frequently, until chicken is cooked through.

Step 5

Also cook vegetables of choice for your fajitas (I have listed what I like above).

Step 6

Serve chicken and veggies on flour tortillas with sour cream, guacamole, pico de gallo or salsa fresca, cheese, lettuce, what have you.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For the beer, choose a light lager for a more subtle flavor.
You can customize the vegetables to your liking. Other vegetables such as carrots, mushrooms, and zucchini can also be used in the fajitas.

Ingredient substitutions

Substitute the beer for white wine - This substitution will give the fajitas a more subtle and delicate flavor, while still providing a bit of acidity to the dish.
Substitute the honey for agave syrup - This substitution will provide a more neutral sweetness to the dish, and will not overpower the other flavors in the marinade.

Variations

BBQ Chicken Fajitas Substitute the beer in the marinade with your favorite BBQ sauce. Grill the chicken and vegetables over indirect heat until cooked through. Serve with your favorite BBQ sauce.

Tequila Lime Chicken Fajitas Marinate the chicken in tequila, lime juice, garlic, cumin, and chili powder for at least an hour. Grill the chicken and vegetables over indirect heat until cooked through. Serve with a lime wedge and your favorite salsa.

Serve with

Mexican Rice: Mexican Rice is a great side dish to serve with Chicken Fajitas as it adds a delicious flavor and texture to the meal. The rice is cooked with garlic, onion, and tomato, giving it a unique flavor and aroma. It also has a slightly spicy kick that pairs perfectly with the smoky flavor of the fajitas.

Refried Beans: Refried Beans are a great accompaniment to Chicken Fajitas, as they provide a creamy, savory flavor and texture that pairs perfectly with the smoky fajitas. The beans can be cooked with onion and garlic, and then mashed with a fork or masher to create a thick, creamy side dish. Refried Beans are also high in protein and fiber, making them a healthy and delicious addition to any meal.

FAQ

Q: What type of beer should I use?

A: For this recipe, you should use lager beer. It adds a subtle flavor to the marinade and helps to tenderize the chicken.

Q: How long should I marinate the chicken?

A: You should marinate the chicken for at least one hour, but you can marinate it for up to 8 hours for best results.

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Fun facts:

The first fajitas were created in the 1930s by Mexican ranch workers who used the tough cuts of beef that were given to them. They would cut the beef into strips and then marinate them in a mixture of lime juice, garlic, and spices.

In the 1980s, fajitas became popular in the United States when celebrity chef Paul Prudhomme featured them on his television show. He is credited with popularizing the dish and making it a staple in Tex-Mex cuisine.