Sunny's Quick Sizzlin Chicken Fajitas
- Level: Easy
- Yield: 4 to 6 servings
- Total: 45 min (includes marinating time)
- Active: 30 min
Ingredients
Chicken:
3 pounds chicken breast strips
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons ancho chile powder
2 tablespoons ground cumin
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
Freshly ground black pepper
Veggies:
One 14-ounce bag frozen peppers and onions blend, defrosted
Zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces pilsner beer
To serve:
Warm flour tortillas
Sliced avocado
Lime wedges
Fresh cilantro leaves
Salsa verde and rojo
Chopped fresh tomato
Shredded cheese blend
Directions
- For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
- For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
- On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
- Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.