Photo: Chicken and Steak Fajitas Recipe
Ingredients
- 1/2 cup orange juice
- 1/4 cup extra-virgin olive oil
- 2 large limes, zested and juiced
- 1/4 cup agave nectar or 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 2 boneless and skinless chicken breasts
- 2 large boneless and skinless chicken thighs
- 1 (12 to 16-ounce) skirt or flank steak
- Serving suggestion: corn or flour tortillas, warmed, see Cook's Note
Directions
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
Notes
To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.
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By A Davidson
on January 24, 2013
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This is AWESOME thanks Giada. I used the brown sugar and it worked great
By greggo921_2625100
Stroudsburg, PA
on January 06, 2013
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I did this with chicken only, because the cost of skirt steak in my local Shop Rite is $4.00/lb MORE than T-bones!! Ridiculous. Anyway, this came out better than I had expected. The lime flavor was pretty strong, but I thought that is what made it good. And we reduced the sauce for 25-30 minutes so that it was nice and thick! And, no surprise, we added cooked peppers and onions to the finished fajita. Turned out great.
By trixrelvas
denville,nj
on December 12, 2012
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This recipe is GREAT!!! I have made it with chicken a couple of times already and am begged to make it more times. I triple the sauce as that is the winner in this recipe and my family loves the sauce. I have added one ingredient...1 tspn of cumin...to the recipe. When I was originally perusing for this recipe, I noticed that all the recipes I came across had cumin except this one. Since I like the flavor cumin gives, I added it and I have never made the recipe without it. This recipe is a KEEPER and will be passed down. Thanks a bunch!!!
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