Chicken Fajitas

4
Servings
2h
Prep Time
15m
Cook Time
2h 15m
Ready In


"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 recipe yields 4 servings
OK
  • Vegetables I use (optional):
  • Other optional ingredients:

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 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 & Variations


No special items needed.

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