We eat a lot of fajitas.
Like A LOT a lot.
Chance are pretty good that, if we go out to eat at a Mexican restaurant, we will order fajitas.
They are just so yummy!
Mmmm. The combination of the bell peppers, sauteed onions and grilled chicken, shrimp or steak (or all!) is amazingly delicious.
Plus, it’s one of the very (very, very, very, very) few Mexican recipes Dustin and I actually equally enjoy.
And you know why? Because you can control everything you put into your fajitas!
Dustin can have his marinated chicken and shredded cheese on his tortillas AND I can have my marinated chicken, sauteed bell peppers and onions, shredded cheese, pico de gallo, sour cream and guacamole on mine. Oh, and lime juice.
Anyhoo, fajitas are the best, aren’t they? And they are super easy to make. With this recipe for fajitas, I like to marinate the chicken for a few hours — on the days when the stars aline and I have everything really together, I even marinate them overnight, but 3-4 hours will suffice.
The longer they sit in the marinade, the more flavor they will soak up. It’s science.
And this is one super flavor-packed marinade.
If you’re looking to cut out the carbs, you can easily turn these fajitas into fajita bowls — just remove the tortillas, cheese and sour cream and you’re good to go. You can serve this over some shredded lettuce, brown rice or just by itself (peppers, chicken and avocado.) So good, also!
What are your favorite fajita toppings? Share in the comments below what kind of fajita makes your day — I’d love to know!
- 1 cup pineapple juice
- 1 cup soy sauce
- 1/2 cup chicken stock
- 2 tbsp teriyaki sauce
- 1 tbsp freshly squeezed lime juice about 1/2 lime
- 3-4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp ground black pepper plus more to taste
- 1/2 tsp ground cumin
- 1/8 tsp cayenne
- 6-8 flour tortillas here's my tortilla recipe
- shredded cheddar cheese
- avocado sliced
- dollop sour cream
- guacamole here's my guacamole recipe
- salsa here's my pico de gallo recipe
- Place the chicken breasts inside a large ziplock bag (or airtight storage container). Add the marinade (pineapple juice, soy sauce, chicken stock, teriyaki sauce and lime juice) to the bag and seal tightly.
- Place the bag on a plate and put in the refrigerator for at least 3-4 hours to marinate, preferably overnight. Halfway though, flip the bag over so the chicken gets equally marinated.
- When ready to cook, remove the chicken from the marinade and discard the bag and used marinade. Heat an outdoor grill to 350 degrees (medium-high).
- Place the chicken on the grill, cover the lid, and cook for 5 minutes.
- After 5 minutes, flip the chicken over.
- Continue this process, flipping every 5-6 minutes, until the internal temperature of the chicken reaches 145 degrees, a total of about 12-16 minutes. I use a digital thermometer for such things.
- While the chicken is cooking, heat a fry pan with the olive oil over high heat. Add the bell peppers and onion and cook on high for 3 minutes, or until they peppers start to slightly burn. Then, reduce the heat to medium, add the garlic and spices (salt, pepper, cumin, and cayenne) and cook until the onions are tender, about 6-8 minutes.
- Once the chicken reaches 145 degrees, allow to rest for 5 minutes off the heat. Slice across the grain into thin slices.
- Time to add your favorite toppings and assemble the fajitas!
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