Favorite Chicken Fajita Recipe?

[naomike]

Ok, before I posted this question, I did a BB search and came up with a few very good looking chicken fajita recipes (and some chicken marinades that looked liked they might work for fajitas but no one had specifically commented one way or the other).

However, I couldn't find a thread that asked for everyone's absolute favorite(s). (If one exists, just let me know.)

So, does anyone out there have a favorite? I want a good fajita marinade for some dinner guests that are coming over but it can be simple as well! If your marinade happens to be for steak, feel free to post it and I'll keep it for future reference (we love grilling steak as well as chicken, but at the moment I'm focused on chicken).

Thank you!!! Thank you!!!

Naomi

[Vicanddi]

This is my new-found favorite.

Chicken Fajita Marinade

1/2 - 1 cup fresh lime juice (or lemon)
Juice of 1 orange
1 yellow onion, sliced
2 cloves garlic, minced
1-2 t. salt (you can cut this down or out)
1 t. chili powder
1 T dry red pepper flakes
1/2 cup olive oil
2 t. oregano
2 t. ground black pepper
1 t. ground cumin

Combine all marinade ingredients; whisk until emulsified. Marinate chicken for at least 2-3 hours, overnight is better. Grill chicken on a grill top wok until almost cooked through and then add onions and peppers. Serve in warm tortillas. Serve with grated cheese, sour cream, salsa and guacamole as desired.

[sneezles]

This recipe is from The Ultimate Low-Fat Mexican Cookbook and the marinade is the same for chicken, beef, shrimp, veggies or fish (we like catfish or tuna):

Fajitas

The Marinade:

6 cloves garlic, minced
1/3 cup fresh lime juice
2 jalapeños, chopped
3 tbs Worcestershire sauce
1/2 cup chopped onion
1/2 cup dry white wine
1/2 tbs coarse ground black pepper
2 cups safflower oil (marinade is discarded and very little of the oil is "absorbed" by the meat)

The Accompaniments:

1 head thinly sliced Romaine lettuce
Guacamole
Pico de Gallo
1 cup light sour cream
8 ounces reduced-fat cheddar cheese, grated
Grilled Onions and Peppers (recipe follows)

Sizzling Sauce:

1/2 cup chicken or beef broth (chicken used for everything but beef fajitas)
3 tbs soy sauce
2 tbs light butter, melted
1/4 cup dry white wine

Heat all the ingredients for sizzling sauce in a small pan, set aside.


Fresh lime wedges (optional)
6 corn or flour tortillas, warmed

The Onions and Peppers:

1 onion, in julienne strips
1 red bell pepper, in julienne strips
1 yellow bell pepper, in julienne strips
1 green bell pepper, in julienne strips
Salt and pepper, to taste

Place a large skillet over medium heat. Coat with vegetable spray. Add the onions and peppers and stir-fry until lightly browned. Season with salt and pepper. drizzles with sizzling sauce and serve with fajitas.

Chicken Fajitas

8 large, skinless chicken breasts fillets

Trim all visible fat from chicken and lightly pound to an even thickenss. Marinate 2-3 hours, refrigerated
Season the chicken with slat and pepper, if desired, and grill over a hot fire about 1 1/2 minutes per side. Remove, cover and set aside.
Heat the sizzling sauce in small pan. Cut the chicken into thin strips. Place a cast iron skillet over high heat. Add few drops of oil and stir-fry the chicken strips for a few seconds to reheat. Drizzle with the sizzling sauce and serve with warn tortillas and accompaniments.

[Ohioan]

By a remarkable coincidence, I'd just posted this one on another thread. :)

Cheers, Phoebe

* Exported from MasterCook *

Chicken Fajitas

Recipe By :Katja Goldman and Arthur Boehm
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsps lime juice
1/2 tsp olive oil
1 clove garlic -- crushed
1 pinch oregano
1 pinch salt -- to taste
1 pinch pepper -- to taste
12 ozs skinless boneless chicken breast -- cut in 1/2" strips
2/3 whole onions -- sliced thin
1 whole bell pepper -- cut in 1/2" strips
4 fat-free flour tortillas -- warmed in the oven

In a large nonreactive bowl, combine the lime juice, olive oil, garlic, cumin, salt, and pepper, and mix well. Add the chicken, onions, and peppers, cover, and marinate, refrigerated, 2 to 3 hours.

Preheat the broiler. Drain the chicken, onions, and peppers and broil until just done, stirring occasionally to keep from burning. Wrap in tortillas with accompaniments of salsa, cucumbers, and other relishes to taste.

Source:
"Empire Kosher Chicken Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 340 Calories; 3g Fat (9.2% calories from fat); 44g Protein; 32g Carbohydrate; 12g Dietary Fiber; 99mg Cholesterol; 491mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

NOTES : Fully tested.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[naomike]

Thank you--I really appreciate these recipes! They are a huge help to me right now, and before the summer's over I plan to try them all!

Naomi

[lindrusso]

My favorite is the CL Chicken and Steak Fajitas with Peppers and Onions. If you did a search, I'm pretty sure you've already come upon this recipe. It's yummy! I always marinate the meat and veggies overnight for best flavor. I also like to use the leftovers to make quesadillas. MMMMM........ :D

[BeckyM]

I have to second lindrusso's suggestion. The Chicken & Steak Fajitas are a great hit for us! Let me know if you need the recipe, and I'll post it.

Becky

[naomike]

Thank you Lindrusso and Becky for the additional comments! Yes, I have that recipe (June 2000 issue--in the 2001 annual, right?). It looks great, and I did read about that one on the BB. But, as long as this recipe came up, I have a question. Out of curiousity, how do you think this recipe would come out with just chicken? With the beef broth in the marinade, do you think this is a recipe that needs both the flank steak and the chicken? Love to hear your opinion if you have one . . .

Naomi

[BeckyM]

Naomi -- someone made these for our CL Supper Club with just chicken, and I still thought they were good. I personally really like the flavor of the flank steak with them too, so I always make them with both meats. I separate the meats on the serving platter though, so people can assemble their fajitas with just the chicken or just steak if they prefer. I always put some of each in mine! :D But to answer your question, if you want to make them with only chicken, I still think they would be really good.

Becky

[Jeanne G]

Originally posted by sneezles
This recipe is from The Ultimate Low-Fat Mexican Cookbook and the marinade is the same for chicken, beef, shrimp, veggies or fish (we like catfish or tuna

Sneezles this is fantastic! I did make a few changes, first I 4xs the onion and doubled each pepper to 2. Also, I decided to just grill the chicken until it was done. And then I combined it all in one (large) bowl. I'm serving this tonight for a dinner party and I went ahead and pre-made everything so I got to have one for lunch as a taste test! :D I'm sure they will be a hit tonight!

And per our pm I took your advise and made more, for 13 (7 of whom are men) I went ahead and made 20 chicken breasts. With the extra peppers and onions I'm hoping for left overs, and it looks like there will be, yeay! Thanks again!!!!

[DanaSD]

Penzeys fajita spice mixture. Its sooo easy - just mix with lime juice and oil for a few hours. Grill the chicken with red and yellow onions and some colorful peppers. Yum!

[anneg]

This is what I use for steak and chicken. It's kind of by feel so forgive me. Also, cilantro-phobics may not want to read further. ;)

Marinade
1 bottle good beer (that you would drink!)
juice of 1-2 limes
1 tbs (or so) worcestershre sauce
2-3 cloves garlic, crushed
good handful of cilantro, chopped

sprinkle the meat with Goya "adobo criollo" seasoning (there are a couple of other brands, but I like goya the best). Marinate for a couple of hourse or overnight. Grill (charcoal if you've got it!) til done.

This is good for steak (flank steak or skirt steak) or chicken (breasts are fine but boneless thighs are good too). I cut the meat into small pieces and put it on a platter and let people build their own fajitas with flour tortillas and the fixins, which are usually:

Pico de gallo
1 tomato chopped
1/2 onion, chopped (pretty finely)
juice of 1/2 lime
small handful cilantro, chopped
1 serrano chile, seeded and finely chopped (jalapenos)

Guacamole
2 avacados
1 tomato chopped
1/2 - 1 onion, finely chopped
juice of 1/2 lime
small handful cilantro, chopped
1 serrano chile, seede and finely chopped (jalapenos ok)

peel and mash avacado pulp with potato masher
add lime juice, stir
add rest of ingredients, mix
salt and pepper to taste

sour cream and jack cheese

[hollysmom]

Allegro fajita Marinade (available in stores) is really good for a quick bottled marinade.

SSM

[anneg]

Hey SSM-

TAMU '83....do you remember La Taqueria.? Best fajitas ever!

And the Deluxe Burger Bar? And the Dixie Chicken and Duddley's Draw?

Sigh.. I guess there WAS some fun stuff to do College Station.

Anne
(TAMU '89)

[sneezles]

Originally posted by Jeanne G


Sneezles this is fantastic! I did make a few changes, first I 4xs the onion and doubled each pepper to 2. Also, I decided to just grill the chicken until it was done. And then I combined it all in one (large) bowl. I'm serving this tonight for a dinner party and I went ahead and pre-made everything so I got to have one for lunch as a taste test! :D I'm sure they will be a hit tonight!

And per our pm I took your advise and made more, for 13 (7 of whom are men) I went ahead and made 20 chicken breasts. With the extra peppers and onions I'm hoping for left overs, and it looks like there will be, yeay! Thanks again!!!!

So glad you liked the recipe and that's the great thing about fajitas there's really no set mix! Hope you have some leftovers!

[Jeanne G]

Originally posted by sneezles
So glad you liked the recipe and that's the great thing about fajitas there's really no set mix! Hope you have some leftovers!

Everyone LOVED this!!!!!! And, yes there are leftovers, so we're having them for dinner tonight! :) Thanks again, I will make these again FOR SURE!!!

[Terrytx]

Yep, sneezles, the recipe you posted rules!! I have had a lot of fajitas in my life and these rank right up there with the best. The only thing I did different was to sub Guiness extra stout for the wine and I would do that again. Thanks:D :D :D

[Bawstinn]

[QUOTE]Originally posted by sneezles
This recipe is from [b]The Ultimate Low-Fat Mexican Cookbook and the marinade is the same for chicken, beef, shrimp, veggies or fish (we like catfish or tuna):

Fajitas


Sneezles, the cookbook wouldn't happen to have the nutritional information, would it? I'mm on WW and I am afraid to keythis into Mastercook witht he 2 cups of oil! :)

[sweetpea]

Chicken Fajita Marinade

1/2 - 1 cup fresh lime juice (or lemon)
Juice of 1 orange
1 yellow onion, sliced
2 cloves garlic, minced
1-2 t. salt (you can cut this down or out)
1 t. chili powder
1 T dry red pepper flakes
1/2 cup olive oil
2 t. oregano
2 t. ground black pepper
1 t. ground cumin

Combine all marinade ingredients; whisk until emulsified. Marinate chicken for at least 2-3 hours, overnight is better. Grill chicken on a grill top wok until almost cooked through and then add onions and peppers. Serve in warm tortillas. Serve with grated cheese, sour cream, salsa and guacamole as desired.

Thank you Vicanddi for posting this recipe--i made this recipe the other night in my pursuit for the perfect fajita marinade. I think i have found it--truly truly. I have been very disappointed in the past with how little flavor is imparted to the meat, etc. and this time i was NOT disappointed. I used beef and it had FANTASTIC flavor! I didn't have any oranges or juice for that matter-but i halved the recipe and left it out and used lemon juice...perfect. Thanks again...we were in fajita heaven. :)

[ChefElise]

This is a really old thread that I found when searching for a new fajita recipe the other day. I just had to bump it and thank Sneezles for posting that wonderful recipe! I made them with flank steak, and my husband was raving that they tasted like some we had on our trip to Mexico last year. Mmm...I look forward to making them again sometime.