![]() I usually slice each chicken breast in half width wise then thinly slice each half. Tomatoes are usually included in my favorite restaurant’s fajitas, but I swapped them for mushrooms because tomatoes can easily turn to mush when seared at such high heat, and because, mushrooms. You’ll need 2 bell peppers, any color, 1 sweet onion, and 8oz mushrooms, all sliced thin. This is a great weekend meal prep meal.Ī margarita is also highly recommended. To save time, you can chop all the vegetables and/or chicken one or two days ahead of time. A large, cast iron pan is preferred for optimal searing and browning. Work in batches and make sure the oil is super hot before cooking each batch. Use high heat and don’t overcrowd the pan when searing the chicken and vegetables, which will result in steamed vs seared ingredients. Fajitas are typically served with flour tortillas, but since they aren’t gluten free, I eat mine with a side of Mexican Rice and a mountain of Lazy Girl’s Guacamole (mash 1 avocado with a squeeze of lime juice plus Homemade Seasoned Salt.) Pico de Gallo, sour cream, and shredded lettuce are also great to serve with fajitas. You DON’T need a marinade to make restaurant-style chicken fajitas! All you need to season the chicken and vegetables with is Homemade Seasoned Salt, cumin, fresh lemon juice (the key ingredient) and smoked paprika, which is optional. ![]() ON!! Tips for Making The Best Chicken Fajitas I went back to the drawing board (or rather, Ben and his talented palate made their best guess as to what made our restaurant’s version so delicious,) and the recipe I’m sharing today is spot. It was actually a disaster! After mixing up a chili powder-heavy marinade then searing everything over high heat, the marinade burned and the resulting dish tasted nothing like the fajitas I was used to seeing arrive sizzling-hot at our go-to restaurant. The first time I attempted to whip them up at home though, was a different story. How much do you love hearing and smelling those sizzling platters before they even arrive at your table? Ha!) Anyway, that was about 2 years ago and its been all fajitas, all the time since then. My journey to loving fajitas is not an interesting one so I’ll spare you the details (the CliffsNotes version is that I once tried Ben’s at our favorite Mexican restaurant and loved them. Thankfully, I’ve seen the light (and the fact that you can order your own fajita skillets on Amazon – can you even handle it?!) and have been making the best chicken fajitas weekly for the past 6+ months. Furthermore they’re filled with bell peppers which, up until last year, I couldn’t even look at in the grocery store. Go all the way to a restaurant so I can assemble my own food? No thanks. Save my name, email, and website in this browser for the next time I comment.If you want to know what I really eat during the week (besides salami, this sauce, and so much of this) today’s recipe is it – the BEST Chicken Fajitas!įor years I didn’t “get” fajitas. What to Serve with Grilled Chicken Fajitas:.How to Know when Chicken is Cooked Through:.How to Make Grilled Chicken Fajitas in Foil:.How to make Chicken Fajitas on the Grill.Should I Cut Chicken for Fajitas before Cooking?.The onions are perfectly cooked and how the red and green peppers add color to the dinner. We love the way the chicken comes out tender and juicy. The perfect dinner to make outside on the grill.Ĭhicken Fajita is the perfect weeknight meal. This recipe is perfect for those beautiful summer nights when everyone is enjoying being outside. ![]() When I make grilled chicken fajitas, I love to make everything on the grill so clean up is a breeze. ![]()
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