Ingredients
- 1 1/2 pounds boneless chicken breast, sliced into strips
- 1/2 cup beer (lager beer)
- 1 tablespoon garlic paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon adobo seasoning
- 2 teaspoon honey
- Cracked black pepper
- 1/4 cup lime juice
- Vegetables I use (optional):
- 1 red bell pepper, sliced
- 2 poblano peppers, sliced
- 1 large onion, thickly sliced
- 2 to 3 roma tomatoes, quartered
- Other optional ingredients:
- Flour tortillas
- Sour cream
- Guacamole
- Pico de gallo or salsa fresca
- Shredded cheddar or jack cheese
- Shredded lettuce
How to Make
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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.
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Step 2: Pour the marinade over the chicken in a ziplock bag, seal out all the air, and refrigerate overnight.
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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.
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Step 4: Place chicken in marinade in a cast iron skillet preheated on the grill, and cook, stirring frequently, until chicken is cooked through.
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Step 5: Also cook vegetables of choice for your fajitas (I have listed what I like above).
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Step 6: Serve chicken and veggies on flour tortillas with sour cream, guacamole, pico de gallo or salsa fresca, cheese, lettuce, what have you.
We hope you enjoy this recipe!
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