This recipe has been on our site for a long time- it was one of the first things we posted. And somehow it hasn’t been updated with nice pictures until now. I feel like it’s been lost in the deep dark corners of our index and it deserves some attention because it’s one of our most favorite things! This is probably the thing I make the very most when we have company over for dinner in the summer time because it’s such a great family style meal.
. . . . . . . .
you’ve all been posed the question (and I have no idea where or when, but somehow I myself have had to answer it many times thus far in my relatively short life) “If you had to pick one thing to eat every day for the rest of your life, what would it be?” And while I would hate to be required to pick just one
thing (since I can’t really live on chocolate alone
, but certainly can’t live without
it either…oh the angst!) This meal would be one of my top contenders. I love fajitas that much. But not just any fajitas- they have to be good. Really good. So toss out the store-bought seasoning packet and the 50 for $1 bag of tortillas. I’m going to show you a flavor-packed marinade that you can whip up in a flash. And when you combine it with homemade tortillas
and all the fixin’s, it’s pretty much heaven.
The secret really is in the marinade. And my little trick is to reserve just a little of it to drizzle on at the very end for an extra punch of flavor. You can use your choice of meat; boneless chicken breasts work great, as do chicken thighs or tenders. Flank steak is also awesome. We often do both chicken and steak. Grab whatever colors of peppers and onions you have around and grill them up.
I like to serve it on a big platter and let everyone serve themselves.
Or to make sure everything is distributed evenly, you could also mix everything up on the platter.
Chicken or Steak Fajitas
Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.
1 lb boneless skinless chicken breasts, chicken thighs, or steak
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
1/3 C water
2 T vegetable oil
2 cloves garlic
, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.
Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
Pico de Gallo
Sour Cream (sorry, we just buy that one!)