Amazing Chicken Fajitas

Name: Amazing Chicken Fajitas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 people
Ingredients: 2 tablespoon kosher salt; 2 tablespoon chili powder; 2 tablespoon onion powder; 2 tablespoon garlic powder; 2 tablespoon seasoned salt; 1 tablespoon black pepper; 1 tablespoon smoked paprika; 1 teaspoon cumin; ½ cup white wine; ½ cup lime juice; ½ cup soy sauce; ½ cup Worcestershire sauce; 1 large white onion; 2 tablespoon olive oil; 1 tablespoon soy sauce; 4 to 5 chicken breast; ¼ cup fajita rub; 16 flour tortilla; 1 large lime; refried beans; guacamole; sour cream; cheddar cheese; Pico de Gallo; salsa

User Reviews

5

6 reviews

Excellent

Prep Time
30 mins
Cook Time
20 mins
Additional Time
45 mins
Total Time
50 mins
Servings
8 people
Calories
292 kcal
Course
Main Course
Cuisine
Mexican, Tex-Mex

Amazing Chicken Fajitas

Kaitlin Leblanc

Report

Amazing Chicken Fajitas are truly that...amazing. As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat so tender. The caramelized onions put them over the top. Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!

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Ingredients

Servings

FOR THE RUB

2 tablespoon kosher salt
2 tablespoon chili powder we love ancho
2 tablespoon onion powder
2 tablespoon garlic powder
2 tablespoon seasoned salt
1 tablespoon black pepper ground
1 tablespoon smoked paprika
1 teaspoon cumin ground

FOR THE CHICKEN FAJITAS

½ cup white wine
½ cup lime juice fresh
½ cup soy sauce
½ cup Worcestershire sauce
1 large white onion sliced, or sweet onion
2 tablespoon olive oil
1 tablespoon soy sauce
4 to 5 chicken breast about 3 to 5 lbs, boneless, skinless
¼ cup fajita rub (see instructions)
16 flour tortilla fajita size, warmed
1 large lime quarter

FIXIN'S

refried beans Easy Gourmet brand
guacamole Best-Ever brand or style
sour cream
cheddar cheese shredded, or Monterrey Jack
Pico de Gallo fresh
salsa homemade

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Instructions

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In a small bowl, combine the rub ingredients and mix together with a fork. Set aside.
Make a marinade by whisking together the white wine, lime juice, soy sauce and Worcestershire sauce.
Place the chicken in a large zipper baggie, or a shallow baking vessel. Close the baggie, or cover the dish with plastic wrap, and place in the refrigerator for 2 hours, or overnight. Turning a few times.
Meanwhile, heat the olive oil in a large skillet over medium-hight heat. Add the onions and cook for about 10 minutes, until starting to soften. Add the soy sauce and cook for another 10 minutes, until starting to brown and caramelize. Set aside.
Pre-heat your grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade. Sprinkle ¼ cup of the rub all over the meat. Save any unused rub for another use.
Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches approx. 160°F. Remove from heat and let rest for 5 to 10 minutes.
Heat a fajita pan, or cast iron skillet, over medium-high heat,
Meanwhile, cut the chicken diagonally across the grain into strips.
Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.
Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
Serve with warm tortillas and all the fixins.