The BEST Chicken or Steak Fajitas
This homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!
Servings people
Equipment
Ingredients
Filling
- 1-1 ½ pounds chicken, boneless skinless chicken breasts or thighs or steak (sirloin or flank steak)
- 2-3 red, orange, and/or yellow bell peppers sliced or halved
- 1 onion, large sliced into ½" thick slices
Marinade
- ¼ cup lime juice freshly squeezed
- ⅓ cup water
- 2 tablespoons vegetable oil
- 2 cloves garlic pressed or finely minced
- 1 tablespoon white vinegar
- 2 teaspoons soy sauce
- 1-2 teaspoons liquid smoke
- 1 teaspoon kosher salt
- ½ teaspoon chili powder or chipotle chili powder chipotle chili powder will have heat and smoke
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
Serving
- tortillas
- sour cream
- green onions
- cilantro
- tomatoes, diced salsa, or pico de gallo
- avocados, diced or guacamole
- black beans
- cheese, shredded
Instructions
Marinade
- In a medium bowl, combine all marinade ingredients and whisk well. Optionally, you may reserve 3-4 tablespoons of marinade in an airtight container and store in fridge to drizzle over finished meat.
- Place meat in a zip-top bag or shallow dish. Place vegetables in another.
- With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
Grill
- Preheat outdoor grill (our preference) to medium heat. When the grill is hot, lighly oil grates and place everything on at the same time in a single layer. Cook until desired doneness is reached, flipping once (about 7 minutes per side for chicken breasts, 3-4 minutes per side for chicken thighs, or see this tutorial for How to Grill the Perfect Steak).Using a digital thermometer, cook chicken breasts until it reaches 165° in the thickest portion, and immediately remove and cover. If using chicken thighs, aim for between 170-175° for improved flavor and texture.You may need to remove the vegetables before the meat is done; just transfer to a plate and cover loosely with foil.
- When the meat is done, transfer to a plate and allow to stand for a few minutes, tented with foil, then slice the meat. Drizzle reserved marinade over finished meat and veggies and serve.
Indoor Instructions
- Heat a large skillet or grill pan to medium heat. Cook the peppers and onions first and then remove from pan, covering loosely with foil. Cook chicken or steak on each side until cooked through and remove from pan and allow to rest, tented with foil, for a few minutes before slicing. Drizzle reserved marinade over finished meat and veggies and serve.
Toppings & Sides:
- After you've sliced the meat, toss the meat and vegetables with reserved marinade and serve along side any or all of the following:
- Sour Cream
- Shredded cheese or crumbled cotija cheese
Notes
- If you’re not familiar with liquid smoke, you can find it near the BBQ sauces. Don’t make this without it! It’s definitely one of the key components. It makes things smoky and super flavorful. Start with 1 teaspoon and add more if you'd like a smokier flavor.
- Nutritional information was calculated without the use of toppings.
- If you're making a large batch, or don't have room for both your meat and your vegetables on your grill, you may consider roasting the peppers and onions. Simply toss in a little oil, sprinkle with a small amount of salt and pepper, and place in a single layer on a baking sheet. Cook in a preheated 425° oven until softened and slightly charred, about 20-30 minutes.
Nutrition
Calories: 191kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 73mg, Sodium: 636mg, Potassium: 543mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1346IU, Vitamin C: 54mg, Calcium: 16mg, Iron: 1mg
Calories: 191kcal
Cost: 20
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