The Best Homemade Fajitas I have ever had

Charred Tex-Mex Chicken Fajitas

Step 1:  Marinade

Two Large Skinless Boneless Chicken Breasts

2 limes

2 Tablespoons Oil

1 large clove garlic, minced

1 tsp salt

1/2 tsp chili powder

1 1/2 tsp cumin

Whisk together the marinade ingredients in a container that will fit the chicken, place the chicken inside and turn to coat.  Set the chicken aside and set a timer for 30 minutes.  As you work on the rest of the dinner, occasionally turn the chicken in the marinade.

Step 2: The veggies

1 large or medium onion.  A red onion is the sweetest, so use it if you have it.  Your next choice would be a sweet, like a Vidalia or a Walla Walla, but a yellow would do.  Last choice would be a white onion.

1 Large Red Bell Pepper

1 Large Orange Bell Pepper

Slice the Onion in half from Pole to Pole and trim the ends, and remove the outer peel.  If it is a large onion, save half for another use.  Cut the onion into thin slices and separate the slices.

Cut the tops of the bell peppers then cut them down the middle.  Trim the white ribs, then cut the peppers into thin slices.

You probably still have some time, so get everything else ready like setting up some sour cream, making some guacamole, chopping some cilantro, and getting your tortillas ready.

Step 3: Cooking the Chicken

A few minutes before the end of the marinating time ends, heat a cast iron skillet with probably a tablespoon of oil in it over medium high heat.  Go ahead and turn on your exhaust fan or hood if you have it and open a window now.  You’ll need it.

When it is shimmering and smoking hot, add the chicken to the pan and set your timer to 16 minutes.

Turn the chicken every 2 minutes.  it will develop a char. It’s not getting burned, don’t worry.  Just keep turning it.  Around 14 minutes you might want to start checking the temp, and when it gets to 165 Fahrenheit remove it to a plate and cover it with foil to rest while you cook your veggies.

Step 4:  Cooking the Veggies

After you remove the chicken, add just a bit more oil and throw in the peppers and onions.  The sizzle and the aroma will be amazing.  Turn the heat down to medium.

Don’t stir for a minute or two, you want it to get some char too.  In fact, don’t stir it a lot.  A little, but not a lot.  Do season it it with some salt and pepper and taste it, you don’t want it to be bland.  You won’t need to cook it more than six minutes, probably more like 4.

Remove it from the heat.

Step 5: Serve!

Slice the chicken as thinly as you can and let everyone serve themselves!