Best Chicken Fajita Marinade Recipe

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PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

Chicken Fajita Marinade is the best way to make delicious fajitas at home. It turns plain chicken breasts into juicy, flavorful strips perfect for forming flour tortillas.

What is the marinade for fajitas made of?

This chicken fajita marinade is made with oil, garlic, lime zest and juice, cumin, chili powder, red pepper flakes, and salt. This adds flavor to the meat and helps it cook more evenly. You can mix your chicken fajita marinade with other seasonings like dried oregano or a little cayenne pepper for heat, or even use homemade taco seasoning.

Who invented fajitas?

According to The Austin Chronicle, Mexican ranch workers living in West Texas in the 1930s are credited with creating this delicious dish, which has since become a Tex-Mex staple. Originally, fajitas were made of grilled strips of beef with grilled peppers and onions served in a tortilla. (We’ve got the recipe for you if you’re looking for steak fajitas tonight.) Now, the meaning of the dish has grown to encompass other toppings like shrimp and chicken.

What are the best fajita toppings?

There are tons of toppings you can serve with your fajitas like pico de gallo, shredded cheese, or even guacamole. Sour cream, cilantro and sliced ​​avocado are some of the must-have classics.

Store-bought flour tortillas make this recipe super quick, but if you’re feeling adventurous, homemade tortillas will take this meal up a notch. If you are gluten-free, serve with store-bought gluten-free flour tortillas or homemade corn tortillas.

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Yields:

6


portions

Preparation time:

0

hours

20

minutes

Total time:

1

hour

20

minutes

4 tbsp.

extra virgin olive oil or canola oil, divided

2


garlic cloves, grated or minced

1 tbsp.

lime zest, plus 2 tbsp. lime juice

1 1/2 tsp.

ground cumin, divided

1/2 tsp.

red pepper flakes

2 pounds

boneless skinless chicken breasts (4 breasts)

6


multicolored bell peppers, halved, seeds and ribs removed

2


large red onions, sliced ​​horizontally ½ inch thick, rings kept intact

Sliced ​​avocado, for serving

Chopped cilantro, to serve

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  1. Prepare the marinade: In a large bowl, whisk together 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, red pepper flakes and 2 teaspoons of salt.
  2. Place a boneless, skinless chicken breast on a cutting board. While pressing the chicken flat with the palm of your hand without a knife, slice horizontally through the center to create 2 equal pieces. Repeat with the remaining 3 breasts. Add the chicken to the marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat the grill to medium heat for 5 minutes and clean and grease the grates with oil. Place the peppers in a separate large bowl and drizzle with 1 tbsp oil, the remaining ½ tsp cumin and 1 tsp salt. Mix to combine.
  4. Place the onions on a rimmed baking sheet, taking care to keep the rings intact, and drizzle evenly with the remaining 1 tablespoon oil and 1 teaspoon salt.
  5. Remove the chicken from the marinade and place it on the grill with the peppers and onions. Cook, turning chicken once and removing when cooked through, 6 to 8 minutes. Transfer to a cutting board, cover and continue cooking the vegetables, turning the peppers and onions once often, until tender and charred in spots, about 15 minutes total.
  6. Wrap the tortillas in aluminum foil. Place on the grill while still hot, close the lid and let cool for 5 minutes.
  7. Meanwhile, cut the peppers and chicken into ½” to ¾” strips and toss them in a dish with the onions. Serve hot with tortillas, sour cream, sliced ​​avocado and hot sauce.

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chicken fajita marinade

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

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