Chicken Fajitas
These easy chicken fajitas are an all-ages favorite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken Fajitas
Prep Time60 Minutes
Servings4
Cook Time30 Minutes
Ingredients
3/4 cup dark Mexican beer
2 tablespoons less-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
3 cloves garlic, crushed
1 pound boneless, skinless chicken breasts, cut across grain into ½-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR SERVING: 8 - 6-inch flour tortillas
1 jalapeño pepper, thinly sliced
Salsa
Sour cream
Fresh cilantro, for garnish
SPECIAL EQUIPMENT: Zip-top gallon food storage bag
Directions
- Combine first 6 ingredients, stirring well.
- Place chicken in a zip-top plastic bag. Add ¾ cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate chicken in refrigerator for 1 hour, turning occasionally.
- Combine onion, bell peppers and remaining beer mixture in a zip-top plastic bag and seal. Marinate for 1 hour at room temperature.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray.
- Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper.
- Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Remove onion and bell peppers from bag; discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
- Toast tortillas in pan, if desired.
- Place 2 tortillas on each of 4 plates and divide chicken mixture evenly among tortillas.
- Divide onion mixture evenly among servings.
- Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
60 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Age restricted item
Negra Modelo Beer, 6 Each$9.99$1.67 each
Kikkoman Less Sodium Soy Sauce, 5 Ounce
$4.69$0.94/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Wesson Canola Oil, 24 Ounce
$4.19$0.17/oz
L&B Worcestershire Sauce, 8.5 Ounce
Deal
$5.49 was $6.59$0.65/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
Deal
$8.27 avg/ea was $12.41 avg/ea$5.99/lb
Yellow Onions, 0.5 Pound
$1.15 avg/ea$2.29/lb
Premium Orange Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Pam Original Cooking Spray, 6 Ounce
Huge Deal
$3.99 was $4.99$0.67/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Catallia Fajita Style Flour Tortillas, 15.5 Ounce
2/$5 Huge Deal
$2.50 was $3.29$0.16/oz
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
L&B Mild Fresh Salsa, 14 Ounce
$7.99$0.57/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Hefty Slider Gallon Storage Bags, 15 Each
2/$4 Huge Deal
$2.00 was $3.49$0.13 each
Directions
- Combine first 6 ingredients, stirring well.
- Place chicken in a zip-top plastic bag. Add ¾ cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate chicken in refrigerator for 1 hour, turning occasionally.
- Combine onion, bell peppers and remaining beer mixture in a zip-top plastic bag and seal. Marinate for 1 hour at room temperature.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray.
- Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper.
- Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Remove onion and bell peppers from bag; discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
- Toast tortillas in pan, if desired.
- Place 2 tortillas on each of 4 plates and divide chicken mixture evenly among tortillas.
- Divide onion mixture evenly among servings.
- Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.