Fajitas Grande
Submitted by dlj
Grilled chicken fajitas marinated overnight in Worcestershire, soy sauce, lime juice, cumin, and a shot of tequila. Served sizzling with sauteed peppers and all the fixings.
YIELD
4 servingsPREP
8 hrsCOOK
20 minREADY
8 hrsThese chicken fajitas get an overnight marinade that goes way beyond the usual lime-and-cumin routine. Worcestershire sauce, soy sauce, liquid smoke, garlic, oregano, thyme, cayenne, lime juice, and an optional shot of tequila all soak into boneless chicken breasts for 8 hours. The result is deeply seasoned, smoky, and complex.
Grilling the marinated chicken whole, then slicing into thin strips keeps the meat juicier than cutting before cooking. Basting with the reserved marinade while grilling builds a caramelized glaze on the surface. The onions and peppers get sautéed separately in butter with salsa to keep them moist, then everything comes together in a hot skillet for serving.
Warm the flour tortillas directly on the grill for charred spots and pliability. Load them up with sour cream, grated cheddar and jack, guacamole, fresh cilantro, lettuce, tomatoes, and salsa.
Chef Tips
- Marinate in a non-metallic container. The acid from lime juice and Worcestershire reacts with metal and can give the chicken a metallic taste.
- Don’t skip the liquid smoke. It adds a charcoal-grill depth even if you’re cooking on a gas grill.
- Slice the chicken against the grain for the most tender strips.
- Heat the tortillas just until pliable and lightly charred. Overheating makes them crispy and they crack when folded.
Variations
- Use flank steak or skirt steak instead of chicken for beef fajitas.
- Add sliced poblano peppers to the sautéed vegetables for a smokier, milder heat.
- Make a quick pico de gallo with diced tomato, onion, jalapeño, cilantro, and lime juice instead of jarred salsa.
Ingredients
Directions
Place chicken breasts in a non-metallic container.
Top with onion rings and green pepper strips.
Combine marinade ingredients in a small bowl; mix well and pour over meat and onions.
Refrigerate 8 hours or overnight.
Remove the meat and onions from marinade, reserving the onions, peppers and marinade.
Place meat on grill, basting often with the marinade and turning often.
Meanwhile sauté onion and peppers in butter adding salsa to keep moist.
When the chicken breasts are done, slice into thin strips and add to the skillet with sautéed vegetables.
Heat flour tortillas quickly on the grill.
Watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.
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