Indoor Chicken Fajitas

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

6 tablespoons plus 2 teaspoons vegetable oil
1⁄3 cup lime juice (3 limes)
1 jalapeño chile, stemmed, seeded, and minced
4-1⁄2 teaspoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1-1⁄2 teaspoons brown sugar
Salt and pepper
1-1⁄2 pounds boneless, skinless chicken breasts, tenderloins removed, trimmed, pounded to 1⁄2-inch thickness
1 large red onion, peeled and cut into 1⁄2-inch-thick rounds (do not separate rings)
2 large bell peppers, quartered, stemmed, and seeded
8–12 (6-inch) flour tortillas

Instructions

  1. Whisk 1⁄4 cup oil, lime juice, jalapeño, cilantro, garlic, Worcestershire, sugar, 1 teaspoon salt, and 3⁄4 teaspoon pepper together in bowl. Reserve 1⁄4 cup marinade and set aside. Add 1 teaspoon salt to remaining marinade. Place marinade and chicken in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 15 minutes, flipping bag halfway through marinating. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper.
  2. Adjust 1 oven rack to upper middle position and second rack to lower-middle position and heat broiler.
  3. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in aluminum foil in 2 packets, each containing half of tortillas.
  4. Remove chicken from marinade and pat dry with paper towels. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in pan, smooth side down, and cook until well browned on both sides, 5 to 7 minutes, flipping halfway through cooking. Reduce heat to medium and continue to cook until chicken registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to carving board, tent loosely with foil, and let rest for 5 to 10 minutes.
  5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack and place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to carving board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.
  6. Separate onions into rings and place in medium bowl. Slice peppers into 1⁄4-inch strips and place in bowl with onions. Add 2 tablespoons reserved marinade and toss to combine. Slice each breast on bias into 1⁄4-inch-thick slices, place in second bowl, and toss with remaining 2 tablespoons marinade.
  7. Transfer chicken and vegetables to serving platter and serve with warmed tortillas.

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