Homemade Chicken Fajitas w/marinade

i got it all marinatin

Sizzling Chicken Fajita Recipe
serves 4 to 6 people

Ingredients:

* 1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
* 2 medium yellow onions sliced into 1/4 inch strips
* 1 large red bell pepper sliced into 1/4 inch strips
* 2 medium zucchini, sliced into strips

Marinade

* 1/2 cup olive oil
* 1 tsp. liquid smoke
* 2 tbs apple cider vinegar
* 1 tsp. honey
* 1/4 cup water
* 1 tbs. fresh lime juice
* 1/4 tsp. Worcestershire sauce
* 3 cloves garlic, minced
* 1/2 tsp. oregano leaves
* 1 tsp. soy sauce

Toppings

* a bowl of sour cream
* guacamole
* salsa
* 2 cups shredded mild cheddar cheese
* lime wedges, optional
* fajita size flour tortillas

Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.

Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.

Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.

Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.


Cooking Your Chicken Fajita Recipe

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Let's talk about pan frying them first. I usually use cast iron pans when I cook my chicken fajita recipe. Why?

Because when you cook the chicken first, this leaves some brown tidbits and drippings in the pan. Then when you cook the veggies, they pick up this nice flavor as well.

There is just nothing like cooking in good old cast iron. And the nice thing about cast iron is it's pretty inexpensive, you can cook on very high heat, and you never have to worry about scratching the pan. Cast iron also keeps your food warm as it retains heat so well.

Add about a teaspoon or so of canola oil and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.

Remove the chicken to a dish to keep warm.

Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.

Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.

Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table.

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How To Barbecue The Chicken Fajita Recipe

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Follow the directions above but don't cut the chicken into strips until after you barbecue the chicken. It's just easier to barbecue bigger pieces of meat so they don't fall through the grill.

Grill as usual over medium heat till the juices run clear. You can baste with the marinade while the chicken is cooking. Toss the marinade out after you are done basting.

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Cook the vegetables the same as above in the cast iron pan. When you are ready to serve, place the meat and vegetables on that sizzling hot pan for that great presentation.

Warm a dozen flour tortillas in the oven by wrapping them in foil and placing in a 250 degree oven for a 10 to 15 minutes. Serve them in a tortilla warmer.

I like using a tortilla warmer as it does a great job keeping the tortillas warm throughout your meal and it looks very nice.

Set out bowls of guacamole, sour cream, salsa, grated cheese, and whatever you might like, for a complete Mexican meal that your guests can assemble themselves.

You might want to complete this meal with a refreshing margarita.

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