Sizzling Chicken Fajitas
Ingredients:
- 2 large chicken breasts sliced horizontally to create 4 fillets (1 1/2 pounds)
- 1/2 red (or white) onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
- 8-12 flour tortillas
Chicken Fajita Marinade:
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 tsp EACH garlic powder, onion powder, salt
- 1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
- 1/4 teaspoon pepper
- 2 teaspoons liquid smoke (mesquite or any other)
Instructions:
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MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
- CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, drip excess marinade off chicken and add chicken to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
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VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
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ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings.
- ENJOY!!