Austin Chicken Fajitas Recipes

BEST CHICKEN FAJITAS

Steps:

• In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
• Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
• Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
• Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).

CHICKEN FAJITAS

Steps:

• Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
• Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

CHICKEN FAJITAS

Steps:

• Heat some olive oil in a pan over high heat. Sprinkle the chicken with some salt, then place in the pan. Cook until cooked through, about 7 minutes per side. Remove from the pan and set aside.
• Heat some more olive oil in the same pan. Add the garlic, corn, peppers and onions, followed by the cilantro and cumin. Add salt and red pepper flakes to taste. Cook for about 7 minutes -- the vegetables should still have some bite to them.
• Meanwhile, wrap the tortillas in foil and warm them in a low oven.
• In a small bowl, mix the sour cream with lime zest and juice to taste to make a crema.
• Sprinkle a layer of grated pepper jack on each tortilla, then top with vegetables and chicken. Fold over the tortillas, top with crema, and garnish with cilantro leaves.

CHICKEN FAJITAS

Steps:

• In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
• Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
• Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
• Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
• Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
• Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.

FANTASTIC CHICKEN FAJITAS

Steps:

• In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.

CONTEST-WINNING CHICKEN FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. , Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. , Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.

TEX-MEX CHICKEN FAJITAS

Steps:

• In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

MEXICAN CHICKEN FAJITAS

Steps:

• In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

CHICKEN FAJITAS

Steps:

• In small bowl, mix mix first 4 ingredients.
• Add chicken and marinate for 15 minutes.
• In skillet, cook onion and chicken with marinade for 3 minutes.
• Add peppers, saute for 3 minutes.
• Stir in salsa.
• Divide among tortillas.
• Top with cheese.
• Roll up and serve.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

TASTY CHICKEN FAJITAS

Steps:

• In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.

AUSTIN CHICKEN FAJITAS

Steps:

• Combine marinade ingredients in a large, heavy zip-top bag and mix well.
• Remove any fat from the chicken breasts and wipe dry with paper towels.
• Place chicken in the marinade. Refrigerate for at least 6 hours, turning often.
• Drain liquid and discard.
• Grill over hot coals.
• Cut chicken breasts into strips and serve with warm flour tortillas.