Mexican Restaurant Fajita Chicken Recipel [REPACK]
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I felt like a professional chef while making these, the house smelled fantastic and they came out tasting better than the fajitas I get in restaurants. So simple too!! I used the leftovers on top of a salad the next day for lunch.
I made these this evening. These were so good. I make chicken fajitas all the time for dinner but this recipe was so much easier and I thought had better flavor than the recipe that I adapted and have been using. Definitely a keeper and I cannot wait to cook it for more than just me.
eWe celebrated our sons winning third overtime shot in his basketball game with lunch at our favorite local Mexican restaurant this past Sunday. It was so fun (and delicious!) The entire family was eating off my fajita skillet by the end of the meal, and they all loved the authentic fajita recipe.
Scoop the chicken and vegetables onto plates then serve with rice, a mountain of fresh guacamole, and/or tortillas, and then dig in. I hope you love these easy, yummy, best chicken fajitas ever! Enjoy!
Click here for the Gluten-Free Homemade Seasoned Salt recipe > Chop vegetables and chicken a couple days ahead to save time. Serve fajitas with rice, gluten-free tortillas, and/or guacamole.
While chicken fajitas taste great on their own, toppings can make all the difference. From a dollop of sour cream to cheese or avocado slices, fajitas are a fun way to serve customizable options for your family or a large party! A few of my favorite toppings are pico de gallo and guacamole.
Oh my goodness, this was phenomenal. The recipe is absolutely perfect. I made it exactly as written except I increased the seasoning by 25% and added a couple dashes of chipolte chile powder, cayenne pepper, and I through in a diced jalepeno with the bell peppers and onion. I cannot believe how something so simple and easy can result in such wonderful, delicious flavor. Hands down, the best fajitas I have ever made, and I have made quite a few. Served on warm flour tortillas with sour cream, shredded Mexican cheese blend, salsa, homemade pico, and an extra lime wedge. The chicken was so tender- everything was just perfect. I had seconds, son had thirds lol, and super picky daughter actually finished an entire fajita and admitted that it tasted great. Thank you so much for this amazing recipe. I have printed it out on cardstock, punched holes, and filed it in my favorites binder. :)
Great recipe and my family rated it the best chicken fajitas I have ever made at home and gave me a 9.5 out of 10 compared to their favorite restaurant that serves them. I call that a huge win. Thank you for the recipe.
This is the best way to make grilled chicken breasts whether or not you are making fajitas. They are juicy and well seasoned and go great with the peppers and onion part of the recipe. Best part: grandkids love them too!
Hi, I made this fajita recipe today and we really enjoyed it. I marinated overnight with a little extra oil and cilantro (I love cilantro). I cooked the chicken in the air fryer instead of the grill and it turned out great.
I hope you love these as much (if not more!) than the ones you get out at a restaurant! Years ago, I would have never thought I could make fajitas this good at home, but shoutout to my hubby for his dedication to the cause ?
This homemade Fajita Seasoning Recipe is healthy and easy, delicious and perfect for beef, chicken, shrimp and fish fajitas, tacos, enchiladas and many other Mexican or Tex-Mex recipes.
Imagine my surprise when I saw fajitas on the menu at a restaurant in Norway just a few years ago! I tried them and they were very good. The tortillas were store-bought but they knew what they were doing when they prepared the fajita meat.
Chicken Fajitas would have to be one of the easiest recipes out there, BUT people (used to be me) usually opt to buy seasoning in a packet from the supermarket. Well, these chicken fajitas hit those packets over the head a million times over. Why buy it when you can make it SO MUCH BETTER yourself with just a handful of ingredients, and maybe only 3 extra minutes added to your prep time?
I personally prefer to cook slices of chicken breast for making fajitas. Using smaller pieces means that the marinade can sink in deeper in a shorter amount of time, and the chicken itself ends up cooking more quickly (which is exactly what I want from a weeknight meal).
Add oil and lime juice to the fajita spice mix to create the marinade. Add ¼ cup canola or olive oil with the juice of 1 lime to the fajita seasoning and mix well. The acid from the lime juice along with the kosher salt tenderizes the chicken as it rests.
If you love everything fajitas, you love my readers favorite steak fajitas, crockpot chicken fajitas, chicken fajita pasta, pork fajitas, shrimp fajitas, sheet pan salmon fajitas and fajita seasoning!
And now, I am equally as giddy to bring you restaurant delicious chicken fajitas into the the comfort of your own home! This Chicken Fajita recipe is one of my all time favorite dinners and you will be blown away at both how easy AND how delicious they are and strongly tempted to say adios to your favorite restaurant fajitas because these are just that good.
Yes, you may freeze either the chicken after it is cooked or the chicken when it is added to the chicken fajita marinade. I do not recommend freezing the bell peppers as they will become mushy when defrosted.
You can also make these chicken fajitas into a freezer meal. Just put all ingredients and the marinade into a freezer bag and freeze. When you are ready for some Mexican food, just defrost in a refrigerator overnight and cook! It will also marinate while defrosting!
Follow this recipe and my grilling tips, and you will be rewarded with a grilled chicken that is so tender, juicy, and flavorful that you might just stop ordering grilled chicken at restaurants. Because now, you can do it better yourself!
The original recipe was inspired by Carlsbad Cravings, but we adapted it slightly. The absolute best part of the recipe is the marinade. It includes enough citrus and acid to tenderize the chicken, but tons of spices to give it flavor as well. I can't say enough about the fajita seasoning!
There are a few important things to consider if you want to serve skillet chicken fajitas to a crowd. First, you can freeze the chicken in the marinade up to 3 months in advance, so a big chunk of the work can be out the way. You can also prep veggies the day before, which really just leaves the cooking for the day of.
When I make burrito bowls, I start with homemade cilantro lime rice, top it with the cooked fajitas, and then comes the fire-roasted corn, guacamole, this amazing salsa, a dollop of sour cream, and a generous sprinkle of shredded cheese. Fully loaded is how I like my chicken fajita bowls.
Made this tonight and enjoyed having chicken fajitas at home! The marinade gives a savory flavor reminiscent of restaurant style fajitas. I grilled my chicken and it came out so tender and tasty. Thanks for sharing this wonderful recipe. I will be adding it to my rotation.
Hi! what would be the best way to re- heat the chicken fajitas before serving without getting them dry or chewy? I wish to pre- make before guests arrive so that I can sit and enjoy talking rather than grilling. Thx
Hi Kelly! Yes, I think you could prepare the marinade, toss in the chicken, and freeze it immediately. I do suggest letting the chicken defrost in the refrigerator for ~8 hours so that it marinates the chicken as it comes down to fridge temp! Hope you enjoy the fajitas!
I made the beef fajitas which were excellent, so these were a must try. The pineapple flavor is a bit more forward here there it is in the beef fajitas. I would cut the pineapple juice to just 1-1.5 TBSP or marinade the chicken closer to 4 hours than the 6 hours that I did. Overall, a really great recipe that I will just tweet a bit for my palate.
Heat a little more oil over medium heat. Now add the veggies to the skillet, cooking until the onion is soft and the peppers are slightly charred. Then add the chicken back to the skillet and stir to combine and warm. Next, squeeze a little extra lime juice over the fajita mixture. Serve with warm tortillas, sour cream, guacamole, cilantro, and fresh lime slices.
Authentic Mexican Chicken Fajitas-Fajitas De Pollo is a popular dish served in Mexico for casual entertaining. One of the easiest dishes of Mexican cuisine, fajitas, are usually made with chicken, beef, or shrimp.
Authentic Mexican Chicken Fajitas-Fajitas De Pollo is a popular dish served in Mexico for casual entertaining. One of the easiest dishes in Mexican cuisine, fajitas are usually made with chicken, beef, or shrimp.
Dear Reader: El Torito complied with two recipes--one using beef and the other chicken, and good recipes they are, too. Chicken fajitas are basted with achiote sauce, made with achiote powder, which can be found at any Mexican grocery store or Mexican products counter of supermarkets.
These chicken fajitas taste just like your favorite Mexican restaurant! They are sizzling hot with all of the amazing flavors of perfectly seasoned chicken, bell peppers, and onions. I know I love ordering them when we eat out, and now you can have the same great meal at home!
The ingredients for chicken fajitas are really straightforward! Super simple to pick up from the grocery store and you will have a delicious meal ready in under 30 minutes. I like the fact that the chicken is cut up into small pieces which makes everything cook faster. This is a simple and easy meal! You can find the full measurements below in the recipe card.
Did you know that fajitas is a Spanish term and it usually refers to a grilled meat served in a taco or a flour corn tortilla? So you can literally make these fajitas with any meat you like. However, chicken fajitas are my favorite. So since it usually refers to a grilled meat, you can grill the chicken breasts then cut them up in thin strips and pile them up on your tortillas. However, I love my skillet meals, so I made this all in one skillet. 2b1af7f3a8