Slice the red onion and bell peppers that’ll go inside your fajitas, and maybe prep all of the fajita toppings-avocado, lime, and queso fresco-while you’re at it. Your chicken needs to marinate for at least 30 minutes at room temp (or four hours in the fridge), in other words the perfect chance to prep the rest of the fajita ingredients and maybe mix up a pitcher of margaritas. Worcestershire sauce, jalapeños and garlic round out this savory slurry, and make the chicken as savory as it is tender. Our chicken fajita marinade pairs it with lime juice and a bit of cider vinegar to tenderize the chicken quickly and imbue it with loads of flavor. This is the best chicken fajita recipe ever because of the “secret” ingredient we’ve snuck into our marinade-canned, crushed pineapple! Pineapple is not just sweet and tangy, it’s also quite unusually acidic, making it ideal for marinating meat of all kinds. Marinate the chicken! OK, we’ve kind of buried the lede here.In other words, it’s ready to marinate in some classic Mexican flavors-plus a few less-than-traditional taste-enhancing additions-get cooked up with a rainbow of peppers, and fill warm flour tortillas. Once your chicken has been cut into lovely thin strips, it’s ready to begin its transformation from plain chicken breast into juicy, tender, flavorful bites of chicken fajita goodness. The thinner you slice the chicken, the faster it will cook, and the faster it will take on all the delicious flavors of the lime-y, pineapple-flecked fajita marinade you’re about to make. Now we slice! With that chicken nice and thin, now it’s time to cut it into beautiful little strips.Note: this is also a very fun job for kids who are old enough to do this without hurting themselves, if you’re willing to outsource. You can use a mallet or even just a rolling pin. Gather up all of your frustrations (if you’ve got them) and pound them out on that chicken breast until it’s about one-inch thick.Place your boneless, skinless chicken breasts into a zip-top bag, squeeze the air out and seal the top.
EASY CHICKEN FAJITAS RECIPE HOW TO
Here’s how to get your chicken breast cut into those perfect fajita strips: Plus, it’s fun to do! Perhaps the most defining feature of fajitas is that the meat-whether its steak or chicken-is always cut into thin, deeply flavorful strips, but before you can cut it, you need to pound it. Or, maybe we should say “how to pound chicken breast”, because really, pounding the boneless, skinless chicken breast until it is about an inch thick is what makes this easy chicken fajita recipe work so well.
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