Sizzling Chicken Fajitas | Rockin Robin Cooks

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Prepare two cutting boards: one for vegetables and one for meats.

Rinse the chicken and trim excess fat from the thighs.

Cut the chicken into strips, butterflying the chicken breast if necessary.

In a bowl, prepare the marinade by mixing together 0.5 cups olive oil, 1 teaspoon liquid smoke, 2 tablespoons apple cider vinegar, 0.25 cups water, 1 teaspoon honey, 1 tablespoon fresh lime juice, 0.25 teaspoons Worcestershire sauce, 3 cloves minced garlic, 0.5 teaspoons oregano leaves, and 1 teaspoon soy sauce.

Pour two-thirds of the marinade over the chicken in a dish and the remaining marinade over the sliced vegetables in a plastic bag.

Marinate the chicken and vegetables for at least 1 hour in the refrigerator.

Heat a frying pan until smoking hot and add the marinated chicken, cooking in batches if necessary.

Ensure the chicken is fully cooked by cutting into a thick piece to check doneness before removing it from the pan.

Add a little olive oil to the pan and toss in the marinated vegetables, cooking until slightly crispy, about 6 to 8 minutes, adding salt to taste.

Serve the chicken and vegetables on a hot comal, accompanied by guacamole, sour cream, and tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary