It's easy to great restaurant quality chicken fajitas with the best-tasting chicken. Just follow the simple step by step photo instructions. Only a little work and almost no skill and you have a new house favorite.
2skinless boneless chicken breasts cut into thin slices or cubes
1/4teaspoon liquid smoke
1pepperlarge or 2 medium - green or red
Start by mixing a marinade in a 1-gallon zip lock. 2 tablespoon lime juice, 4 tablespoon water, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon liquid smoke, 1/2 teaspoon cayenne pepper, 1/ 4 teaspoon pepper, 1 teaspoon soy sauce, 1-2 cloves of garlic crushed.
Clean and trim about 1 1/2 pound of skinless boneless chicken breasts. This is about 2 medium-large ones. Don't worry if you're a little over or under that amount. Cut the chicken into strips about 1/2 inch thick.
Add the chicken to the marinade and refrigerate for at least 2 hours. Overnight is fine also.
When ready to cook. Put 1 teaspoon oil in a large cast iron pan and heat over medium-high heat. While heating, slice up a large onion and one or two peppers. I like a medium red and green pepper. If your pepper is large, you only need one.
Mix 1 tablespoon water, 1 teaspoon lime juice and 1 teaspoon soy sauce in a small bowl. When the oil is hot, add the veggies and after a few minutes add the water, soy sauce, and lime mixture.
When onions the (about 8-9 minutes), Remove from pan and set aside and cover.
Add a little oil to the pan. When hot, add the drained chicken and brown. Near the end of cooking, break apart the chicken with a wooden spoon. This will make much smaller pieces and prove the meat is cooked — about 8-9 minutes. Please check a few of the large piece with an instant-read thermometer to be sure you are to 165 degrees.
When the chicken is done, move the meat to one side and add the veggies back to the pan. Cook and stir for a minute or two until veggies are reheated.
Serve with heated tortillas, sour cream, guacamole and anything else you like. An easy way to heat tortillas is to sprinkle a dish towel with some water put tortillas inside and heat in a microwave on high for one minute.
You can use chicken breast or thighs.
I prefer to use two smaller peppers so I can have a mixture of color, but the day of the pictures, I only had a huge green pepper.
Raw chicken only here. This is not a recipe for precooked chicken.
The lime juice is important.
There has a touch of heat. Cut down the cayenne if you want.
I didn't cover how to assemble your fajita. I think you know what you like if you are reading this. I did add a tip for the tortillas.
Nutritional information is for chicken and veggies only.
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