Chicken Fajitas are a crowd-pleasing dinner recipe that's just as perfect for busy weeknights as larger parties and get-togethers. It's such a flavorful meal!
Ingredients
For the Marinade:
1/2cuporange juice(freshly squeezed, about 1 large orange)
1/4cuplime juice(freshly squeezed, 1-2 limes)
3tbspoil(any neutral oil, but I like avocado or olive)
Mix together all marinade ingredients, then divide evenly between two plastic bags or bowls.
Place the chicken in one bag, and the sliced peppers and onions in the other. Transfer to the refrigerator and marinate for at least 2 hours, and up to 24. I find the sweet spot is 6-8 hours.
For cooking, the best option is an outdoor grill, the second best is an indoor grill, and the next best is a cast-iron skillet on the stove. Pick your desired option below.
OUTDOOR GRILL: I like using a charcoal grill when cooking outside, and usually cook the chicken for about 10 minutes to get it at an internal temperature of 165F (time will vary depending on heat of grill and size of the breasts). To keep the peppers and onions from falling through, you will likely need to put them in a wire basket. I find they are crisp-tender when cooked for about 12-15 minutes.
INDOOR GRILL: The nice thing about an indoor grill is it gives the food a nice char and flavor, however you don't get the hot heat through the surrounding air like you do with a real grill, so you may need to supplement with other types of heat. I sear the chicken until caramelized on both sides, about 4-5 minutes on each side, but if the meat starts to get too dark and isn't cooked through, finish cooking in the oven to get it to 165F. With the vegetables, I often will start it on the indoor grill to char, then soften it further in a skillet on the stove. After grilling, it usually only needs about 5 minutes in the skillet.
CAST-IRON SKILLET ON STOVE: Sear the chicken over medium high heat for about 5 minutes on each side, until caramelized and cook through to 165F. If the meat gets too dark on the outsides before cooking through to the middle, you may finish cooking in the oven. Cook the peppers and onions in the skillet, about 10 minutes total, over medium high heat, until crisp-tender and slightly softened.
Let the chicken rest for at least 10 minutes after cooking, then slice and serve with the peppers, onions, and accompaniments.
My favorite way to eat the chicken fajitas is to tear off small pieces of flour tortilla, then wrap up all the ingredients to be enjoyed in small bites. Enjoy!
Notes
*There is enough marinade to cover up to 3 lbs of meat, but you can use less if you'd like.Try not to use gigantic chicken breasts for this recipe, especially if you're not cooking on the outdoor grill, otherwise it can take too long to cook through before the outside is too dark. If needed, cut the breasts in half (see how in my Chicken Milanese post).If you need to finish cooking the chicken in the oven because the exterior is getting too browned, you can do this in a 350F oven until the internal temperature reaches 165F.Storing leftovers: Store in an airtight container in the fridge for up to 7 days.Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight before reheating.Reheating: For the most convenience, I recommend microwaving in 30 second intervals until warmed through. However, you can also warm in a 300F oven for about 10 minutes, or over medium heat on the stove for 5-8 minutes, until heated through.