RCI-SW.004.0011.001
Chicken Fajitas
To serve, provide guests with warm flour tortillas and bowls of salsa, refried beans, guacamole, grilled onions and bell pepper strips, grated cheese, and chili con queso to make their fajitas just as they want them. Don't forget the Pico de Gallo.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 2½ tbsp
- 1 tbsp
- ½ tbsp
- ¼ tsp
- 1½ tbsp
- ⅓ cup
- 6 to 8 unit
Method
1
Combine soy sauce, water, honey, Worcestershire sauce, granulated garlic, ground ginger, liquid smoke, and lemon juice in a bowl, stirring until the honey dissolves completely.
2
Pat the chicken breast halves dry with paper towels and place them in a large shallow dish or resealable plastic bag.
3
Pour the marinade over the chicken, ensuring all pieces are fully submerged and coated evenly. If using a bag, seal and refrigerate; if using a dish, cover and refrigerate for at least 20 minutes.
20 minutes
4
Remove the chicken from the marinade and place it on a cutting board, reserving the marinade for basting if desired.
5
Heat a large skillet or cast-iron griddle over medium-high heat until it is hot but not smoking.
6
Place the marinated chicken breasts on the hot skillet in a single layer and cook for 6 to 8 minutes on the first side without moving them, until golden brown.
7 minutes
7
Flip the chicken breasts and cook for an additional 6 to 8 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7 minutes
8
Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes before slicing into strips.
3 minutes
9
Slice the chicken into thin strips across the grain and arrange on a warm serving platter.
10
Serve the sliced chicken immediately on warm flour or corn tortillas with desired toppings such as sautéed peppers and onions, salsa, and sour cream.