Follow a few easy steps and you will have prepared a restaurant-quality meal in about 30 minutes. We hope you make them, and love them as much as we do! If you do, snap a photo of your finished fajitas, and maybe even a video of the beautiful people you share them with.Looking for a family-friendly chicken dish that you can have on the table quickly? Chicken fajitas are the answer. These easy chicken fajitas offer so much deliciousness for so little effort-we’re pretty proud of them. The Easiest, Best Chicken Fajitas Ever-Right? Bright, bold flavors and quick preparations make these easy Mexican recipes a no-brainer for weeknight dinners everyone can get excited about: You’ll find a Mexican-inspired chicken recipe on our meal plan at least once a week, and usually more often than that.
Other Quick & Easy Mexican Chicken Recipes: Tongs are very helpful for turning the tortillas.Sharp knife for cutting the chicken super thin.Tools You’ll Need to Make Chicken Fajitas: Crank those burners & yell “dinner in ten!”-it’s time to cook!.Slice the red onion and bell peppers that’ll go inside your fajitas, and maybe prep all of the fajita toppings-avocado, lime, and queso fresco-while you’re at it. Your chicken needs to marinate for at least 30 minutes at room temp (or four hours in the fridge), in other words the perfect chance to prep the rest of the fajita ingredients and maybe mix up a pitcher of margaritas. Worcestershire sauce, jalapeños and garlic round out this savory slurry, and make the chicken as savory as it is tender. Our chicken fajita marinade pairs it with lime juice and a bit of cider vinegar to tenderize the chicken quickly and imbue it with loads of flavor. This is the best chicken fajita recipe ever because of the “secret” ingredient we’ve snuck into our marinade-canned, crushed pineapple! Pineapple is not just sweet and tangy, it’s also quite unusually acidic, making it ideal for marinating meat of all kinds. Marinate the chicken! OK, we’ve kind of buried the lede here.In other words, it’s ready to marinate in some classic Mexican flavors-plus a few less-than-traditional taste-enhancing additions-get cooked up with a rainbow of peppers, and fill warm flour tortillas. Once your chicken has been cut into lovely thin strips, it’s ready to begin its transformation from plain chicken breast into juicy, tender, flavorful bites of chicken fajita goodness. The thinner you slice the chicken, the faster it will cook, and the faster it will take on all the delicious flavors of the lime-y, pineapple-flecked fajita marinade you’re about to make. Now we slice! With that chicken nice and thin, now it’s time to cut it into beautiful little strips.
Note: this is also a very fun job for kids who are old enough to do this without hurting themselves, if you’re willing to outsource. You can use a mallet or even just a rolling pin. Gather up all of your frustrations (if you’ve got them) and pound them out on that chicken breast until it’s about one-inch thick.Place your boneless, skinless chicken breasts into a zip-top bag, squeeze the air out and seal the top.
#Recipe for chicken fajitas how to
Here’s how to get your chicken breast cut into those perfect fajita strips: Plus, it’s fun to do! Perhaps the most defining feature of fajitas is that the meat-whether its steak or chicken-is always cut into thin, deeply flavorful strips, but before you can cut it, you need to pound it.
Or, maybe we should say “how to pound chicken breast”, because really, pounding the boneless, skinless chicken breast until it is about an inch thick is what makes this easy chicken fajita recipe work so well.
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