Tuesday, November 16, 2004

Kevin's Lemon Chicken Fajitas

My friends often crave and rave about these fajitas. "It's easy to make-- you can do it yourself!", I say. So here is the recipe. The "secret" is in the simple marinade. Remember, you can't rush the marinade; for the great flavor, it will take the 2 hours.
  • 1.5 pounds Boneless Chicken Breasts
  • 1 tablespoon oregano
  • Few pinches of kosher salt
  • Fresh ground pepper
  • 1/2 cup lemon juice
  • 2 tablespoons olive oil (or other vegatable oil)
  • 2 bell peppers (mix it up-- red, green, yellow)
  • 1 large onion
  • Tortillas
  • Salsa
  • Avocado
  1. Combine chicken, oregano, salt, pepper, lemon juice, and oil into a container. Marinate for 2 hours in the fridge.
  2. Chop up onion and bell pepper.
The Grill Option
  1. Place vegatables in foil packs. (Expect 2-3 packs.)
  2. Grill chicken and place packs of vegatables on grill at the same time. Flipping vegatables once. Remove packets when chicken is done.
  3. Cut chicken into strips and serve with tortillas, salsa, guacamole, etc.
The Cast Iron Skillet Option
  1. Toss vegatables with a bit of oil. Fully heat cast iron skillet (3 or so minutes). Toss in vegatables and leave alone for a minute or two so, until vegatables get "roasted"/carmalized. Saute until done. Place in bowl and set aside.
  2. Place chicken in cast iron skillet without oil. Leave in place for 2 to 3 minutes for "roasting"/carmalization. Flip chicken, again leave for a few minutes. Cook until done.
  3. Cut chicken into strips and serve with tortillas, salsa, guacamole, etc.

Serves: 4

Other Options

  • Include other vegatables in foil packs such as mushrooms, squash, etc.
  • Cut onion and bell pepper into large pieces and place directly on grill, instead of using foil packs.
  • For marinade, use lime juice instead of lemon juice, or both.

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