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. Cook the peppers and onions first and then remove from pan, covering loosely with foil. Heat a large skillet or grill pan to medium heat. Drizzle reserved marinade over finished meat and veggies and serve. When the meat is done, transfer to a plate and allow to stand for a few minutes, tented with foil, then slice the meat.
BEST CHICKEN FAJITAS HOW TO
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.) You may need to remove the vegetables before the meat is done- just transfer to a plate and cover loosely with foil. When the grill is hot, place everything on at the same time in a single layer. Preheat outdoor grill (our preference) to medium heat. Marinate for 4-6 hours and up to overnight. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Place meat in a Ziploc bag or shallow dish. Reserve 3-4 tablespoons of marinade for later use. In a medium bowl, combine all marinade ingredients and whisk well. I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating! Print Lastly, take a look at my popular Sheet Pan Fajitas or Easy Slowcooker Fajitas with Chili-Lime Cream to see if one of those recipes might work better for your needs! Definitely use your outdoor grill for cooking a large quantity of meat and veggies. Stick with the recommended marinating time and cook the meat and veggies right before serving. See my hack for warming lots of fresh tortillas at once here: Fresh Tortilla Hack. Can I cook them ahead of time? My recommendation for serving a crowd is to prep all of your side dishes and toppings ahead of time and store in their serving dishes, covered in plastic in the fridge. If it’s not really grill season at your house, consider my Sheet Pan Fajitas or Easy Slowcooker Fajitas with Chili-Lime Cream as well! FAQs Shredded cheese or crumbled cotija cheese Serve along side any or all of the following: I like to serve it on a big platter and let everyone serve themselves, but if you want to make sure everything is distributed evenly, you could also mix everything up on the platter. When everything is sliced up, drizzle the meat and veggies with the remaining marinade and serve. When the meat is done, let it rest for a few minutes, tented with foil, before slicing.If you’d like to use a grill pan inside you can, I just recommend using thinner cutes of meat, like butterflied chicken breasts or flank steak. The vegetables may cook faster than the meat, so have a plate ready to remove them when done and cover loosely with foil. Everything then gets tossed on the grill and is grilled to perfection.Make sure everything is coated well, and then marinate in the fridge for 4-6 hours. Splash a bit of the marinade on the veggies, just enough to coat them, and add the rest to the meat. Next, separate your meat and veggies in plastic zip-top bags or shallow dishes.My trick is to set 3-4 tablespoons of the finished marinade aside to drizzle over the platter when finished. We’re then going to add some salt, chili powder, cayenne pepper, black pepper, and onion powder. Start with the marinade: mix up some lime juice, water, oil, garlic, vinegar, soy sauce, liquid smoke.How to Make The BEST Chicken or Steak Fajitas Interesting, eh? Start with 1 teaspoon and add more if you’d like a smokier flavor. And if you’re wondering, it actually is real smoke in liquid form. It makes things yummy and smoky and super flavorful. Don’t make these fajitas without it! It’s definitely one of the key components. Liquid Smoke – If you’re not familiar with liquid smoke, you can find it near the BBQ sauces.Peppers and Onions – No rules here- grab whatever colors of peppers and onions you have around and grill them up.Steak is also awesome–flank steak and sirloin are both fantastic cuts for this recipe. Chicken or Steak – You can use your choice of meat boneless chicken breasts work great, as do chicken thighs or tenders.
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