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Chicken FajitasChicken Fajitas

Chicken Fajitas

These easy chicken fajitas are an all-ages favorite.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chicken Fajitas
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
  1. Combine first 6 ingredients, stirring well.
  2. 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.
  3. Combine onion, bell peppers and remaining beer mixture in a zip-top plastic bag and seal. Marinate for 1 hour at room temperature.
  4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  5. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper.
  6. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  7. 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.
  8. Toast tortillas in pan, if desired.
  9. Place 2 tortillas on each of 4 plates and divide chicken mixture evenly among tortillas.
  10. Divide onion mixture evenly among servings.
  11. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
60 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Directions

  1. Combine first 6 ingredients, stirring well.
  2. 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.
  3. Combine onion, bell peppers and remaining beer mixture in a zip-top plastic bag and seal. Marinate for 1 hour at room temperature.
  4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  5. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper.
  6. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  7. 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.
  8. Toast tortillas in pan, if desired.
  9. Place 2 tortillas on each of 4 plates and divide chicken mixture evenly among tortillas.
  10. Divide onion mixture evenly among servings.
  11. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.