CHICKEN FAJITAS | EASY Mexican recipe + best homemade seasoning
This Chicken Fajitas recipe really brings the taste of Mexico home easily. I will show you how to make the best homemade Chicken Fajitas seasoning powder and then cook the most amazing Chicken Fajitas. By using this seasoning mix and cooking it a little longer gives this Chicken Fajitas the smokey flavour we all like.
#chickenfajitas #fajitas #fajitasseasoning
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Ingredients
Chicken breast thin sliced
Oil
Pinch of salt
Red and yellow pepper sliced
Onion sliced
Garlic – optional
Tortillas
Sour cream
Guacamole
Pico de Galo
Seasoning powder
1 tbsp cornstarch
1 tsp chili powder
1 tsp salt – or to taste
1 tsp paprika
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
1 tsp cumin powder
½ tsp black pepper
½ tsp dried oregano
NOTE: On the video I made a large quantity – this recipe can be scaled easily.
Music
Bensound
Smallguitar
bensound.com
My Camera gear
Sony A6400 and kit lens 3.5 - 5.6 16-50
GOPRO Hero Black 9
My car an old Toyota Vigo 17 yrs old.
Editing software Davinici Resolve
Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill
Grilled Chicken Fajitas with a chicken fajita marinade
For more barbecue and grilling recipes visit:
Fajitas are one of my favorite Mexican dishes and I want to share with you how I create Grilled Chicken Fajitas right at home.
For this recipe I’m using 2lbs each of Boneless, Skinless Chicken Breast and Thighs.
In order to get the breast to cook more even I butterfly each one by making a thin cut on the back side and then opening up the sides. This causes the breast to lay flat and helps it cook at the same rate as the thighs so everything is pretty much done at the same time.
The thighs require very little trimming just remove any excess fat from each piece; place all the meat in a large zip lock bag.
The flavor in fajitas comes from the marinade. You can buy a quick fajita marinade at the grocery store but I have a simple recipe that I use:
Chicken Fajita Marinade:
- ½ cup Vegetable Oil
- ½ cup Apple Cider Vinegar
- 6oz Mexican Beer (can substitute water or chicken broth)
- ¼ cup Lime Juice
- ¼ cup Fajita Seasoning*
- 1 Tablespoon Table Sugar
*Fajita Seasoning:
- ¼ cup plus 1 Tablespoon [Killer Hogs The AP Rub|
- ¼ cup Chili Powder
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika
- 2 teaspoons Oregano
Mix all of the ingredients together in a large bowl and pour over the chicken pieces. Be sure to move everything around in the bag so the marinade covers it; and rest in the refrigerator for at least 2 hours before grilling.
While the chicken is hanging out in the marinade I make my Fajita Cream.
Fajita Cream
- 8oz of sour cream
- 2 Tablespoons of your favorite Mexican style Hot Sauce
- 1 Tablespoon of Fajita Seasoning
- 1 Tablespoon of fresh lime juice
This is adds a little extra flavor to plain-old sour cream and goes great when serving. Store it in the refrigerator until time to serve.
Also this is a good time to slice up the bell pepper (any color), onion, and jalapeno. Cut each into thin strips and stage them on a platter for cooking after the chicken is done.
Now it’s time to fire up the grill. I’m using a PK 360 for this cook but any type grill will do the job. The temperature should be around 400⁰ (medium high) and lightly oil the cooking grate to prevent sticking.
Remove each piece of chicken from the marinade and allow any excess to drip off. You can add an extra pinch of fajita seasoning to both sides if you want just for extra flavor.
Place each piece of chicken on the cooking grate and don’t go too far away. The total cook time is about 16-18 minutes for this cook and you’ll want to flip the chicken a few times during the cook. Just keep an eye on things and move the pieces around the grill as they cook. You want each piece to char a little on each side (this gives it flavor).
I trust my thermapen to tell me when chicken is done. The breasts need to go to at least 165⁰ internal and the thighs need 175⁰. If you don’t have a thermometer just make sure the juice is running clear. (cut into them and check if you need to).
Once the chicken is done, place it on a platter and cover loosely with aluminum foil. Let it rest for about 10 minutes before slicing.
Place a flat iron skillet directly on the cooking grate. Add a little olive oil and toss in the veggies. Season them with a good pinch or two of the fajita seasoning and cook until tender. It’ll take about 10 minutes just move them around as necessary.
While the vegetables cook down, wrap several flour tortillas in aluminum foil and place alongside the iron skillet. This is a great way to warm them for serving.
Just as the peppers and onions are getting done; cut the chicken pieces into bite size strips. Move the vegetables over to one side of the skillet and add the chicken. Squeeze fresh lime juice over the top and head straight to the table. You’ll want to wear insulated gloves for this because the iron skillet is smoking hot.
These fajitas are ready to serve, family style, along with the warm tortillas, sour cream, and any other toppings you desire. I like fresh Pico and more cilantro with mine, but let everyone build their own. I hope you enjoy this recipe as much as we do!!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Chicken Fajitas Recipe (Easy Mexican Chicken Fajitas) | The Frugal Chef
Easy chicken fajitas for dinner today! This is a remake of my chicken fajitas recipe video of 2009. It is easy and really quite delish! You will have to marinate the chicken for this recipe for a minimum os six hours. If you plan ahead you can do it overnight and the following day you will be able to make your fajitas pretty fast.
We are also going to make a salsa for these. This is optional but I highly recommend it. Of course, you can use any salsa of your choice. Enjoy this recipe guys!
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Mexican Chicken Fajita Recipe
2 chicken breasts — butterflied and then cut into long strips
FOR THE MARINADE:
1/4 cup oil
1 lime - juiced
2 scallions — trimmed and cut into pieces
2 serrano peppers —quartered (you can use jalapeño) - optional
a handful of cilantro with the stems — chopped
2 garlic cloves — coarsely chopped
Salt (generous amount)
Mix all the ingredients in a bowl.
Place the chicken strips in a ziplock bag. Add the marinade. Massage it well through the bag, making sure all the chicken gets coated.
Flatten the chicken in the bag and remove the air. Seal and place in the refrigerator overnight or for a minimum of 6 hours.
FOR THE SALSA:
4 large or 6 small Roma tomatoes
2 jalapeños — stem removed
2 garlic cloves — unpeeled
1/4 cup water
chopped cilantro
Salt
Place the tomatoes, jalapeños and garlic in a pot. Add the water. Cover theft and cook for about 5 minutes. We are looking for the tomatoes to release their juice and sweat a bit. We are not cooking them fully.
Place the tomatoes and jalapeños in a blender. Peel the garlic and add it as well. Add half of the rendered liquid. Add salt and blend until smooth.
If you do not have a high powered blander, strain the salsa to get rid of tomato and jalapeño peel. Mix in the cilantro and set aside. You can enjoy this salsa at room temperature, warm or cold.
FOR THE FAJITAS:
16 corn tortillas
one large yellow or white onion — sliced into thick slices
1 green bell pepper — sliced into strips
1/2 a large red bell pepper — sliced into strips
Marinated chicken
1 small tomato — finely chopped
Sour cream, salsa and mashed avocado for serving
Salt & Pepper
Heat a skillet and add the onion and bell peppers. Add salt and pepper. Cook for about 7 minutes, on high heat, until the vegetables are softened and browned a bit. Remove to a plate.
Add the chicken to the skillet. Use a spoon to remove the large pieces of garlic, serrano and scallion. Add salt and pepper. Cook until the chicken is completely cooked through and slightly browned. Discard any rendered liquid so that you can brown the meat.
Return the cooked onion and peppers to the skillet and mix in with the chicken. Add the tomatoes and mix in well. Cook for a few minutes.
Heat the tortillas. I wrap them in foil and place them in an oven at 300F (149 C) but you can heat them on a dry skillet.
Double up the tortillas and place a heap of chicken and vegetables in the middle.
Serve with avocado, sour cream and salsa on the side. Enjoy!
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Music courtesy of YouTube - Sunset Dream by Cheel
How to Make CHICKEN FAJITAS
Hello my beautiful fam welcome back to my kitchen. Today I’m going to share how I make a 30 minute meal, perfect for the days you want something fast, easy and delicious, chicken fajitas!!!You can always substitute the chicken for shrimp or even steak I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up comment down below your thoughts and if you new to my channel please hit that subscribe bottom so you can be part of our family!
Ingredients: about 10 servings
2 lbs chicken, steak or shrimp
1/2 bunch cilantro
3 bell peppers
1 small white onion
1 lime
1 tbsp minced garlic
1 tbsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp salt
3 tbsp oil
Garlic salt
Black pepper
1 serving of love ????
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Loaded Chicken Fajita Nachos #onestopchop
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Ingredients
Chicken Marinade
1lb Chicken Thighs
2 tsp fajita seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
2 tsp avocado oil
1 tsp soy sauce
Juice of 1 large lime
Queso
2 Tbsp salted butter
1 cup whole milk
1 can hatch green chiles
1/2 block Pepper Jack cheese
1/2 block Monterey Jack cheese
16-20 oz Velveeta Queso blanco
1/2 tsp chili powder
1 tsp garlic powder Salt/pepper to taste
For business inquires only ➢ onestopchop21@gmail.com
Chicken Fajitas
4 boneless, skinless chicken breast halves
1/4 cup vegetable oil
juice of two limes
crushed garlic to taste
salt, pepper, granulated garlic, paprika, cumin
sweet peppers(any combination of red, yellow and green)
one large sweet onion
oil for cooking
serve with warm tortillas and salsa, guacamole, sour cream, hot sauce, rice and beans