Q1: What is the absolute best cut of chicken to use for fajitas?

Boneless, skinless chicken breasts , as the recipe suggests, are a fantastic and classic choice because they are lean and they absorb the flavor of the marinade beautifully. Boneless, skinless chicken thighs are also a wonderful option and will be even juicier and more flavorful. The key is to slice whichever cut you use into thin, uniform strips.

Q2: What is the secret to tender, not tough, chicken for fajitas?

There are two main secrets! First, marinating the chicken in an acidic liquid, like the lemon juice in this recipe, is a crucial step that helps to break down the muscle fibers and tenderize the meat. Second, be sure to cook the chicken quickly, over a high heat , and be careful not to overcook it . As soon as the chicken is no longer pink, it is ready.

Q3: Can I make the marinade ahead of time?

Yes, absolutely! You can prepare the entire marinade and store it in an airtight container or a jar in the refrigerator for up to 5 days. This makes the final meal a very quick process of just slicing your chicken and letting it marinate.

Q4: What is the best way to warm tortillas for fajitas?

There are a few great methods! You can wrap a stack of tortillas in a slightly damp paper towel and microwave them for about 30-60 seconds . You can also warm them one at a time for about 10-15 seconds per side in a hot, dry skillet on the stovetop. Or, for a slight char, you can place them directly on the grates of a gas stove for just a few seconds per side.

Q5: Can I add beans to my fajitas?

While not traditional in a classic fajita skillet, a side of warm refried beans or black beans is an absolutely delicious accompaniment to serve alongside your fajitas.

Easy Sizzling Chicken Fajitas (Authentic Recipe!)

The Best Easy Sizzling Chicken Fajitas (Authentic Recipe!)

A classic and flavorful recipe for homemade chicken fajitas. This dish features thin strips of chicken breast that are marinated in a zesty blend of oil, lemon juice, and Mexican-inspired spices like cumin and chili powder. The marinated chicken is cooked in a hot cast-iron skillet along with julienned bell peppers and onions until tender. The finished chicken and vegetable mixture is served with warm flour tortillas and a variety of optional toppings like cheese, salsa, and sour cream.

Author: Grace

Ingredients

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional Toppings: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions, sour cream

Instructions

In a large bowl, combine 2 tablespoons of oil, the lemon juice, and all the seasonings (seasoned salt, oregano, cumin, garlic powder, chili powder, paprika, and red pepper flakes).
Add the chicken strips to the bowl and turn to coat. Cover and refrigerate for 1-4 hours.
In a large cast-iron or other heavy skillet, heat the remaining 2 tablespoons of oil. Sauté the bell peppers and onions until crisp-tender. Remove the vegetables from the pan and keep them warm.
Drain the chicken, discarding the used marinade.
In the same skillet, cook the chicken over medium-high heat for 5-6 minutes, until it is no longer pink.
Return the cooked pepper and onion mixture to the pan with the chicken and heat through.
Spoon the chicken and vegetable filling down the centers of the warm tortillas. Add your desired toppings.
Fold the tortillas in half to serve.

Notes

Marinating the chicken for at least an hour is a key step to infuse it with the fajita seasonings and to tenderize the meat.
For food safety, it is important to discard the marinade that was in contact with the raw chicken.
Using a cast-iron skillet over high heat helps to achieve the classic sizzle and slight char characteristic of good fajitas.

Find it online: https://www.eatswithsoul.com/sizzling-chicken-fajitas/