Restaurant Style Chicken Fajitas
Do you remember your first fajita experience? I do. I was in Arizona for a training camp with my gymnastics team. Our beloved coach, Jodi, spent the weeks leading up to it raving about Chili’s and our plans to eat there while in Scottsdale. Being from small town Wisconsin and growing up on standard comfort food, the idea of a restaurant that served Mexican like Chili’s seemed so exotic and exciting to me. And sure enough, it was. The fajitas came out on a sizzling skillet. They had flavored lemonade. Chips and salsa. Queso. Brownie sundae (again served on a skillet). Honestly it is one of the most vivid memories burned into my brain and was truly the start of a long and intense love affair with Mexican food. PS- it’s worth noting that our gymnastics team did not follow the rigid diet guidelines of those you hear about in the Olympics. I could also tell you about the all-you-can-eat breakfast buffet we had at the hotel, but I’ll save it for another time.
So now that my husband and I are home bound more often now, we’ve gotten in a pretty consistent habit of carrying out fajitas on Friday night. We love them. Actually last week we discussed if we should consider doing some sort of fajita crawl to figure out our favorite. But until we get around to doing that, we also decided it would be a lot easier to make our own fajitas than to pick them up every weekend in Friday traffic.
You guys, I didn’t take this task lightly and we take fajitas very seriously. My husband has a very discerning/picky/annoying palate. We loved them so much I honestly have to say we will be opting for these going forward. Plus – EASY. Plus- HEALTHY (except when you wash them down with a DQ Dilly Bar after).
- 1.5 lb boneless skinless chicken breasts
- 2 tablespoons fresh lime juice (about 1 large)
- 1/4 cup canola oil
- 1 tablespoon Worcestershire
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 3/4 teaspoon kosher/coarse salt
- 1 clove garlic, chopped (or 1/2 teaspoon jarred minced)
- 3 bell peppers (I used one red, yellow, and green)
- 1 large sweet/yellow onion
- 1 tablespoon olive oil
- Thin flour or corn tortillas
- Sour cream
- Shredded cheese (Cheddar or Monterey Jack are good)
Start by marinating the chicken – at least 2 hours but hopefully 4-8. Whisk together lime juice, oil, Worcestershire, chili powder, cumin, onion powder, salt, and garlic. Pour into a large Ziploc bag and add chicken. Refrigerate.
When ready to cook, heat the grill to medium-high. Slice the peppers and onions into thin strips. Toss with olive oil and salt. I cooked ours in a cast iron skillet on the grill, but feel free to use a grill pan or aluminum foil. Grill until veggies are very tender and cooked down, about 30 minutes. Our chicken breasts were on the thick side, so they required about 5-6 minutes per side. Typically chicken is about 3-5 per side. Slice the chicken breasts, and build fajitas with peppers, sour cream, and cheese of course.