PHOTO: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE
Rooster fajita marinade is the easiest way to make scrumptious at-home fajitas. It transforms plain chicken breasts into juicy, flavorful strips which might be good for folding into flour tortillas.
What’s fajita marinade product of?
This hen fajita marinade is made with oil, garlic, lime zest and juice, cumin, chili powder, pink pepper flakes, and salt. This infuses the meat with taste and helps it prepare dinner extra evenly. You’ll be able to combine it up your hen fajita marinade with different seasonings like dried oregano or a bit little bit of cayenne for warmth, and even use homemade taco seasoning.
Who invented fajitas?
In accordance with The Austin Chronicle, Mexican ranch staff residing in West Texas within the Thirties are credited with creating this scrumptious dish, which has since change into a Tex-Mex staple. Initially, fajitas had been produced from strips of grilled beef with grilled peppers and onions served in a tortilla. (We have the recipe for you in case you’re searching for steak fajitas tonight.) Now, the that means of the dish has grown to embody different fillings like shrimp and chicken.
What are the very best fajita toppings?
There are tons of toppings you possibly can serve along with your fajitas like pico de gallo, shredded cheese, and even guacamole. Bitter cream, cilantro, and sliced avocado are a few of the must-have classics.
Retailer-bought flour tortillas make this recipe tremendous quick, however in case you’re feeling adventurous, homemade tortillas would take this meal up a notch. In the event you’re gluten-free, serve with store-bought gluten-free flour tortillas or selfmade corn tortillas.
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Yields:
6
servings
Prep Time:
0
hours
20
minutes
Whole Time:
1
hour
20
minutes
tbsp.
extra-virgin olive oil or canola oil, divided
cloves garlic, grated or minced
tbsp.
lime zest, plus 2 tbsp. lime juice
tsp.
floor cumin, divided
tsp.
pink pepper flakes
lb.
boneless skinless hen breasts (4 breasts)
multi-colored bell peppers, halved, seeds and ribs eliminated
giant pink onions, sliced horizontally ½” thick, rings saved intact
Sliced avocado, for serving
Chopped cilantro, for serving
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- Make the marinade: In a big bowl, whisk collectively 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, pink pepper flakes, and a pair of teaspoons salt.
- Place a boneless, skinless hen breast on a slicing board. Whereas urgent hen flat with the palm of your non-knife hand, slice horizontally by way of the middle to create 2 even items. Repeat with remaining 3 breasts. Add the hen to marinade and toss to coat. Refrigerate for at the very least half-hour, or as much as 4 hours.
- Preheat grill to medium excessive for five minutes and clear and grease the grates with oil. Place the peppers in a separate giant bowl and drizzle with 1 tablespoon oil, remaining ½ teaspoon cumin, and 1 teaspoon salt. Toss to mix.
- Place onions on a rimmed baking sheet, taking care to maintain rings intact, and drizzle evenly with remaining 1 tablespoon oil and 1 teaspoon salt.
- Take away the hen from the marinade and place on the grill with the peppers and onions. Cook dinner, turning the hen as soon as and eradicating when cooked by way of, 6 to eight minutes. Switch to a slicing board, cowl, and proceed cooking greens, turning the peppers typically and the onions as soon as, till tender and charred in spots, about quarter-hour complete.
- Wrap the tortillas in aluminum foil. Place on the nonetheless heat grill, shut the lid and let heat by way of for five minutes.
- In the meantime, slice each the peppers and hen into ½” to ¾” sized strips and mix on a platter with onions. Serve heat with the tortillas, bitter cream, sliced avocado, and scorching sauce.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE
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