CHICKEN FAJITA (Made at Home) - How to make CHICKEN FAJITA recipe
A finger-lickin' scrumptious yet easy to make dish at home...YOU'RE gonna LOVE this CHICKEN FAJITA dish. Click on Show more below to get this delicious recipe...
CHICKEN FAJITA (Made at HOME)
2 lbs. boneless chicken breast (about 3 large breasts), cut into strips
1/2 teaspoon dry oregano
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 teaspoon cumin
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon crushed Red Pepper
Juice of lemon
2 Tablespoon olive oil
1 large onion, sliced
1 green bell pepper, washed, seeds and ribs removed, sliced
1 orange/red bell pepper, washed, seeds and ribs removed, sliced
In large bowl...add chicken, 1 tablespoon olive oil, fresh lemon juice, oregano, chili powder, salt, cumin, black pepper and red pepper...toss ingredients together well with fork. Cover and marinate for 15-20 minutes.
Meanwhile, slice onion and bell pepper. Add together in a dish.
Heat skillet on high with 1 tablespoon olive oil, Add chicken to sizzling skillet for 2-3 minutes. Add onions and bell pepper. Cook for 10-15 more minutes.
Add Chicken Fajita to serving dish.
ENJOY!!!
TIPS: Store Chicken Fajita in an airtight container and refrigerate up to 3 days.
#food #chicken #fajitas #homemade #recipe #video
SHEET PAN CHICKEN FAJITAS
Sheet Pan Chicken Fajitas ????????
This has been a staple for me lately and only takes about ~30 minutes. Quick, efficient, delicious and perfect for meal prepping. Serve them up on tortillas or add to a bowl with rice and beans! ????????
FULL RECIPE ⬇️
INGREDIENTS
- ~ 2 lbs boneless skinless chicken thighs
- 1 sliced red onion
- 3 sliced bell peppers
- Avocado oil
- Fajita Seasoning (I used @hardcorecarnivore Tex Mex)
- Fresh chopped cilantro for garnish
Extras
- @sietefoods almond flour tortillas
- Spicy sour cream (sour cream mixed with hot sauce)
- Guacamole
DIRECTIONS
1. Add chicken thighs and sliced veggies to a large bowl. Add oil and seasoning. Mix till we'll combined. (You could do this in advance to marinate if you'd like. I would do it longer than 24 hours to avoid the baggies from getting soggy.)
2. Bake in the oven at 425 for ~25 minutes than broil for 3-5 minutes.
3. Remove from the oven and let rest for 5-10 minutes. Slice and ENJOY! ????????
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Fajita Chicken And Rice Dinner • Tasty
Use Kroger's freshest meats to cook up a delicious and hearty dinner: fajita chicken and rice.
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Easy Baked Chicken Fajitas
If you always wanted to know how to make the perfect fajita, try this Baked Chicken Fajitas recipe. These easy chicken fajitas are ideal for any weeknight!
Ingredients for the baked chicken fajitas
1. 2 pounds boneless chicken thighs, cut into strips
2. 2 red bell pepper, cut into strips
3. 2 poblano peppers, cut into strips
4. 1 white onion, cut into strips
5. 4 cloves garlic, minced
6. 1 tbsp cumin
7. 1 tbsp smoked paprika
8. 1 tbsp chipotle powder
9. 1⁄4 cup cilantro chopped
10. 2 tsp brown sugar
11. 4 tbsp Mazola® Corn Oil
12 - Mazola® Pan Spray,
13. Salt and pepper to taste
Serve your Baked Chicken Fajitas with
13. Large flour tortillas
14. Sour Cream
15. Salsa
How to prepare the baked chicken fajitas
1. Preheat the oven to 425 degrees. Using a large bowl, mix in all dry spices, garlic, cilantro, brown sugar and Mazola® Corn Oil. Stir to combine
2. Next gently mix in your peppers, onion and chicken into the bowl with the marinade. Set aside for at least 15 min.
3. Lay onto a lined sheet tray sprayed generously with Mazola® Oil Spray in an even layer. Roast for about 25 minutes, until cooked through and after some color has been achieved. Serve the Baked chicken fajitas with tortillas and your favorite sauce and enjoy.
Chicken recipes to enjoy!
Rio Grande Chicken Fajitas Cooking Instructions
Watch step by step instructions on how to cook and serve your Dream Dinners Rio Grande Chicken Fajitas.
For more dinner details visit
Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill
Grilled Chicken Fajitas with a chicken fajita marinade
For more barbecue and grilling recipes visit:
Fajitas are one of my favorite Mexican dishes and I want to share with you how I create Grilled Chicken Fajitas right at home.
For this recipe I’m using 2lbs each of Boneless, Skinless Chicken Breast and Thighs.
In order to get the breast to cook more even I butterfly each one by making a thin cut on the back side and then opening up the sides. This causes the breast to lay flat and helps it cook at the same rate as the thighs so everything is pretty much done at the same time.
The thighs require very little trimming just remove any excess fat from each piece; place all the meat in a large zip lock bag.
The flavor in fajitas comes from the marinade. You can buy a quick fajita marinade at the grocery store but I have a simple recipe that I use:
Chicken Fajita Marinade:
- ½ cup Vegetable Oil
- ½ cup Apple Cider Vinegar
- 6oz Mexican Beer (can substitute water or chicken broth)
- ¼ cup Lime Juice
- ¼ cup Fajita Seasoning*
- 1 Tablespoon Table Sugar
*Fajita Seasoning:
- ¼ cup plus 1 Tablespoon [Killer Hogs The AP Rub|
- ¼ cup Chili Powder
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika
- 2 teaspoons Oregano
Mix all of the ingredients together in a large bowl and pour over the chicken pieces. Be sure to move everything around in the bag so the marinade covers it; and rest in the refrigerator for at least 2 hours before grilling.
While the chicken is hanging out in the marinade I make my Fajita Cream.
Fajita Cream
- 8oz of sour cream
- 2 Tablespoons of your favorite Mexican style Hot Sauce
- 1 Tablespoon of Fajita Seasoning
- 1 Tablespoon of fresh lime juice
This is adds a little extra flavor to plain-old sour cream and goes great when serving. Store it in the refrigerator until time to serve.
Also this is a good time to slice up the bell pepper (any color), onion, and jalapeno. Cut each into thin strips and stage them on a platter for cooking after the chicken is done.
Now it’s time to fire up the grill. I’m using a PK 360 for this cook but any type grill will do the job. The temperature should be around 400⁰ (medium high) and lightly oil the cooking grate to prevent sticking.
Remove each piece of chicken from the marinade and allow any excess to drip off. You can add an extra pinch of fajita seasoning to both sides if you want just for extra flavor.
Place each piece of chicken on the cooking grate and don’t go too far away. The total cook time is about 16-18 minutes for this cook and you’ll want to flip the chicken a few times during the cook. Just keep an eye on things and move the pieces around the grill as they cook. You want each piece to char a little on each side (this gives it flavor).
I trust my thermapen to tell me when chicken is done. The breasts need to go to at least 165⁰ internal and the thighs need 175⁰. If you don’t have a thermometer just make sure the juice is running clear. (cut into them and check if you need to).
Once the chicken is done, place it on a platter and cover loosely with aluminum foil. Let it rest for about 10 minutes before slicing.
Place a flat iron skillet directly on the cooking grate. Add a little olive oil and toss in the veggies. Season them with a good pinch or two of the fajita seasoning and cook until tender. It’ll take about 10 minutes just move them around as necessary.
While the vegetables cook down, wrap several flour tortillas in aluminum foil and place alongside the iron skillet. This is a great way to warm them for serving.
Just as the peppers and onions are getting done; cut the chicken pieces into bite size strips. Move the vegetables over to one side of the skillet and add the chicken. Squeeze fresh lime juice over the top and head straight to the table. You’ll want to wear insulated gloves for this because the iron skillet is smoking hot.
These fajitas are ready to serve, family style, along with the warm tortillas, sour cream, and any other toppings you desire. I like fresh Pico and more cilantro with mine, but let everyone build their own. I hope you enjoy this recipe as much as we do!!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: