Ingredients
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approx. 1.5 lbs (.68 kg) Chicken Breasts
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2 Tbsp Olive Oil
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1 Lime
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1 Garlic Cloveor 1/2 tsp garlic powder
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2 tsp Cumin
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1 Tbsp (eg. Ancho) Chili Powder
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1 tsp Coriander
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2 tsp Dark Brown Sugar
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1/2 (optional) Jalapeño Pepper
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1 small bunch / 1/4 cup (optional) Fresh Cilantro
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3 Bell Peppers
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2 Onions
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8-12 Flour Tortillassee recipe link
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1 cup (optional) Pico de Gallo Salsasee recipe link
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1/2 cup (optional) Fuego Salsasee recipe link
Directions
Steps
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1
Done
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Marinate the ChickenIf using chicken breasts, slice them in half lengthwise to reduce the thickness. Mix the oil, juice of one lime, a bit of lime zest, 1 crushed garlic clove (or 1/2 tsp garlic powder), 1/2 seeded and diced jalapeno pepper (optional), cumin, chili powder, coriander, and sugar. Chop the fresh cilantro and add (optional). Coat the chicken well and refrigerate (sealed) for at least 30 minutes (or overnight). |
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2
Done
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Make the Flour Tortillas (optional)If you are making your own flour tortillas from scratch, here is an easy recipe and method: Homemade Flour Tortillas. |
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3
Done
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Grill or Pan fry the ChickenRemove the chicken from the marinade. On the stove directions: If cooking the chicken on the stove in a pan (cast iron skillet is my preferred method for extra crispiness), make sure to wipe off the marinade so it does not become rubbery. Sprinkle with salt. heat 2 Tbsp oil in a pan on medium-high heat. Sear the chicken for 2-3 minutes on each side - do not touch it while it is searing, internal temperature should be 165°F / 73.8°C. Stack the chicken in foil and let rest (about 5 minutes). If grilling, grill over medium-high heat for 3-5 minutes. Remove, cover in foil and let rest for 5 minutes before slicing. |
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4
Done
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Grill or Sauté the Peppers and OnionsCut the bell peppers in half, remove the seeds, then slice into semi-thin pieces. Peel and slice the onions in the the same size thickness. Add a dash of salt. If grilling - use a vegetable pan with holes and grill for about 10 minutes. Stove top: Using the same pan as for the chicken, add 1 Tbsp oil, and once it's hot, add the peppers and onions - make sure your pan is large enough so they cook evenly. Cook for 2 minutes without stirring. Stir, then cook for another 2 minutes. Remove from heat and serve. |
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5
Done
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Serving SuggestionsGuacamole, sour cream, shredded cheese, fresh pico de gallo salsa, and/or hot fuego salsa - get the quick and easy recipes here: Here is an alternative fajita chicken marinade you may like: Mojo Garlic Citrus Chicken Marinade . |
