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How to Make Unforgettable Chicken Fajitas

Posted on March 10, 2014

There are few everyday dishes as festive as fajitas. Give them a little extra attention and the payoff is big. As simple as they seem, fabulous fajitas are all about cooking technique. The good news is that if you have the right ingredients and equipment, you’re more than halfway there. If you want to learn how to make chicken fajitas that taste like they come form the local cantina, follow these simple tips and you can’t go wrong.

Pick your pan: The idea is to connect your ingredients with the hottest surface available to you. Cast iron skillets or a heavy bottom stainless steel pans are ideal. They’ll endure high heat without warping and conduct that heat directly and evenly to your fajitas for browning, without burning.

Start with hot oil: Cook your ingredients in an oil with a high smoke point, like grapeseed or peanut oil. Pour oil into your pan to preheat so it’s nice and hot before you add anything else. The hotter your oil, the better the browning.

Cook in batches: In order to make sure that you sear (rather than steam) your veggies and chicken, make sure not to overcrowd your pan. Overcrowding inevitably steams your ingredients with the natural juices that are released as cooking occurs.

Add lots of color: The beauty of fajitas is not just the way they taste, but the striking colors of the ingredients. Go wild with mulit-colored peppers and onions. Simply cut them into thin uniform strips so they will cook quickly and evenly.

Get your chicken just so: While your veggies cook on the stovetop, give your chicken the perfect sear under a broiler or over a grill. On a grill, simply slice chicken into cutlets that will char quickly and cook through over high heat and then slice into strips before serving. Using a broiler, slice chicken into thin strips and simply spread out on a sheet pan so that the air flows between pieces until they’re golden and good to go.

Season just so: Add some spice to your fajitas with a mixture of chili powder, cumin, garlic and oregano. These classic Mexican flavors offer an authentic taste of restaurant quality cuisine.

Quick Broiled Fajita Chicken

1 1/2 lbs. FreeBird boneless, skinless chicken breast or thigh

1/4 cup chopped cilantro

3 cloves garlic, sliced

1 Tbsp. grapeseed oil

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. ground oregano

1 Tbsp. cider vinegar

1 Tbsp. honey

salt to taste

Slice chicken into strips and place in mixing bowl. Add, cilantro, garlic, grapeseed oil, chili powder, cumin, oregano, vinegar and honey. Season as you like with salt and toss until chicken is evenly coated with marinade. Cover and refrigerate for at least 30 minutes and up to 24 hours.

Place chicken in one layer onto a high-sided baking sheet. Make sure there is a little room around every piece (and if not, cook in batches). Broil under high heat for 5-7 minutes until cooked through and well browned on top. Serve with seared bell peppers, onions, jalapenos and some warm tortillas. Serves 4.