The best ever chicken Fajitas recipe:

The excellent fajita marinade gives  The Best ever Chicken Fajitas recipe a fantastic flavor boost. Stuff them inside the warm tortillas for a delicious Mexican Fajita feast for supper tonight, along with charred capsicum and onion!

I always think of fajitas when I see rainbow-colored capsicum on sale in the supermarkets. I am fully aware that my work lacks originality. To be truthful, though, my first impression if I see just redcapsicum for sale is the lesser-known Spanish Romesco Sauce. The incredible chargrilled sauce made from capsicum and almonds, which I can’t stop using as a marinade, dip, or sauce. So don’t get mad at me for going with the obvious when there are colorful capsicums on sale!?

Marinade is essential for the best ever chicken fajitas recipe:

Orange juice is the marinade’s hidden ingredient. No, after cooking, it doesn’t taste like oranges. When combined with additional savory ingredients (olive oil, garlic, cumin, and lime) and cooked, the result is a wonderfully flavorful chicken that is fragrant, savory, and slightly sweet.

Fruit juice is used in many different types of marinades, such as Hawaiian, Korean, Mexican pork carnitas, and Cuban mojo. It adds a hint of flavor, and, like salt, the sugar preserves the juice in cooked meats. Were you aware of that? That concludes your daily cooking trivia!

Greens are a big hit with these Chicken Fajitas vegetables:

You get a healthy serving of vegetables with fajitas without even realizing it, which is one of the reasons why I love them so much. I prefer to use three huge capsicums (some of you may know them as bell peppers) and one large onion to feed four people.

In this manner, I can load the hot tortillas with vegetables and cover them with a reasonable portion of chicken. With only a short sprinkle of sour cream on top and a slice of an avocado, you’ll be holding an overflowing tortilla full of delicious fajitas that are ready to be enjoyed.

The best ever chicken Fajitas recipe:

Orange juice is the hidden ingredient in this marinade for Fajitas. In addition to brining, it adds flavor and enhances the caramelization of the cooked chicken. Once cooked, it has no flavor at all like oranges. Use any colored peppers you like, but a tray with a rainbow of colors on it will make anyone happy!

Components for The best ever chicken Fajitas recipe:

Marinade:

1/4 cup/65 ml orange juice (note 1 for substitutes)

1/4 cup/65 ml lime juice

2 tablespoons of olive oil

2 chopped garlic cloves

1 teaspoon cumin powder,

1 teaspoon salt,

1/2 teaspoon black pepper

Fajitas:

Seven hundred grams, or 1.2 pounds, of with no skin chicken thighs and two large chicken breasts, cut in half horizontally

Two tablespoons of olive oil

Three bell peppers, or capsicums, cleaned and sliced (red, yellow, or green)

One large onion, cut in half and thickly sliced (brown, yellow, white, or red)

One large avocado, cut in half and then sliced

Sour cream

lime wedges that are fresh

Guidelines for Chicken Fajitas:

Combine all of the marinade components in a big bowl and stir. Toss to coat, then add the chicken. Marinate for one to twenty-four hours (or freeze right away and thaw the next day). If possible, roast the chicken and veggies in two skillets at the same time.

Produce for Chicken Fajitas:

In a heavy-based skillet, heat 1 tablespoon of oil over a high flame until it smokes. Add enough vegetables (I cook in three batches) to cover the bottom of the pan in one even layer without over-overlapping. Spread it out and let it cook for forty-five seconds.

Throw rapidly, then disperse. Add a dash of pepper and salt. Give it 45 seconds, toss it, spread it out, and give it another 45 seconds. Transfer to a dish, then continue with the remaining veggies.

Chicken:

In a big skillet over medium-high heat, heat 1 tablespoon of oil. Cook the chicken for three to four minutes, or until it turns caramelized. Cook for a further three to four minutes after flipping.

Transfer to a platter and tent foil loosely over it. After three minutes of rest, slice.

To Serve:

Reheat tortillas according to your preference. Arrange the onion and peppers on a tortilla. Add chicken, pour sour cream on top, and squeeze lime juice on top. Fold, eat, and rejoice.

Recipe Notes:

Use mango, apple, or pineapple juice instead. OR 1 tsp sugar plus chicken broth. In case you don’t have any of them, feel free to omit it and substitute 1/2 tsp of each of onion, powdered garlic, coriander powder, and paprika with 1 tsp of sugar. This will make up for the flavor that is lost, however, with a somewhat distinct taste.

Use two large chicken breasts and cut the meat in half diagonally to create two thinner steaks (a total of four steaks, one for each person).

Additional topping choices include Pico de Gallo, Restaurant Style Salsa, Avocado Sauce (omit the avocado slices), and fresh cilantro/coriander leaves.

Nutritional value per serving, based on two flour tortilla tacos per person, an avocado, and 1 teaspoon sour cream (thinning it out if it’s thick).