Broiled Chicken Fajitas
Submitted by Eddie0816
Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
8 hrsNo grill? No problem. These fajitas get all their smoky, charred flavor from a quick broil and a few drops of liquid smoke in the marinade.
Boneless chicken breasts soak up lemon juice, garlic powder, oregano, and seasoned salt for anywhere from 2 to 8 hours, then broil until juicy and cooked through.
While the chicken rests, green pepper strips and onion wedges get a fast saute until crisp-tender, finished with fresh tomato wedges and a splash of picante sauce.
Slice the chicken thin, pile it high with the sizzling vegetables, and wrap it all in warm corn tortillas.
Pro Tips
- Marinate at least 4 hours for the best flavor penetration. Overnight is even better.
- Slice the chicken against the grain after broiling for the most tender strips.
- Warm your tortillas in a dry skillet for 30 seconds per side. It makes them pliable and brings out their toasty corn flavor.
- Go easy on the liquid smoke. Three drops is plenty. More than that and it tastes artificial.
Ingredients
Directions
In Bowl, Combine First 7 Ingredients and 1½ teaspoon Oil. Cover and Refrigerate 2 To 8 Hours.
Broil Chicken Until No Longer Pink in The Center.
Meanwhile, in A Large Skillet, Sauté Green Peppers and Onions in Remaining Oil Until Crisp-Tender.
Add Tomatoes and Sauté 1 Min.
Stir in Picante Sauce andamp; Heat Through.
Cut Chicken Into Thin Strips and Top With Vegetables.
Serve With Four Hot Corn Tortillas.
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