Fajitas are arguably one of the best dishes that ever came from Tex-Mex cuisine. In restaurants it’s most commonly served on served hot on a sizzling platter with with vegetables, however it started off as a campfire and backyard favorite.
Cinco de Mayo is is just around the corner and is the perfect time to kick off grilling season… in case you haven’t already. And because the anniversary of Mexico’s big win in the over France at the Battle of Puebla falls in the middle of the week, you can celebrate two weekends in a row… Fajitas and Margaritas all around ¡Ole!
These chicken breasts were pretty big so I butterflied them before cooking which worked out well. Since there was more surface area in contact with the marinade they were that mucho mas flavorable. I added a little smoked paprika to the marinade which I think really was the key to the big, smokey, lime and chile flavor.
Now I didn’t call it out in the recipes, but I know that you know that you should have some awesome guacamole, salsa and shredded cheese on hand to serve alongside the fajitas. Also, I always like to grill up some halved jalapeños to add into my fajita tacos, but that’s just how I roll… just sayin’.
- 3 limes
- 4 cloves garlic, chopped
- 1 bunch cilantro, chopped
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ¾ cup extra virgin olive oil
- 2 pounds boneless, skinless chicken breast
- -
- For serving:
- 1 red onion cut into rings and grilled
- 1 each red, yellow and green bell pepper sliced and grilled
- 1 bunch scallions, grilled
- Jalapenos, cut in half and grilled (optional)
- Limes, cut in half and grilled (optional)
- Corn and/or flour tortillas
- Zest the limes in to a blender, then squeeze in the juice. Add the garlic, cilantro, seasonings and olive oil. Blitz until well combined.
- If chicken breasts are especially thick, butterfly them open. Other wise smack them with a smooth meat mallet or heavy pot so that they are about ½ inch thick. Place in a large ziptop bag and pour in the marinade. Massage bag so that everything is coated and the marinate in the refrigerator for a few hours, but better if overnight.
- Remove chicken from fridge an hour before grilling. Set up grill for direct heat over medium-high heat. Brush and oil the grates.
- Prepare and grill vegetables, make your guacamole, etc. and set aside for serving
- Shake excess marinade off chicken and grill for 3 to 4 minutes per side or until cooked through. Transfer to a cutting board and let rest for 5 minutes before cutting into strips.
- Serve hot with grilled vegetables, tortillas and extra limes for squeezing.
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