I developed this recipe over time, trying new spices and tweaking amounts. The basic marinade comes from the cookbook, All the Best Mexican Meals by Joie Warner but I added the spices. This recipe is also delicious with beef. It's a lot of food but we're big eaters. For a special occasion, heat up fajita pans in the oven on 500ºF. Add the cooked fajitas to the pan and serve them sizzling. You might set off your smoke detector so be careful! —Nancy S
Marinade and Chicken
Garlic cloves (large) diced or minced
Fresh lime juice
Red pepper flakes
Boneless chicken breast cut into 3/4" chunks or slices
Combine garlic, oil, lime juice, soy sauce, Worcestershire sauce, and spices in shallow glass or nonreactive dish just large enough to hold chicken in one layer or so it's covered in marinade. Whisk to to emulsify.
Add chicken to marinade, turn several times to coat; cover, and refrigerate for 1 to 3 hours.
Note - If you prefer to grill the chicken, just marinate whole breasts and grill until almost cooked. Slice it into strips and add to peppers and onions as above.
Remove chicken from marinade, reserving at least 1/4 cup.
Heat 1 tablespoon of olive oil in skillet over medium-high heat. Cook chicken until done and set aside.
Heat 1 tablespoon of olive oil in skillet over medium-high heat. Add onions, peppers, and cook, stirring frequently, for 5 minutes or until tender and lightly charred.
Return chicken to skillet with vegetables, drizzle 2 to 4 tablespoons of marinade and cooking on high for at least one minute, making sure the marinade is heated thoroughly.
Season with salt and pepper to taste.
Serve immediately with warmed flour tortillas. Top with your favorite condiments such as fresh lime, cilantro, sour cream, and cheese.