Around here we love a nice TexMex meal either at home or in a restaurant. Chicken fajitas are one of the favorites, but at $15-$20 per person eating fajitas in a restaurant is always kind of depressing. The chicken is bland or dry and the veggies over cooked, but when I make them at home we are always thrilled with the juicy and flavorful results. Plus the leftover grilled chicken and veggies will make great salads for the next day. I serve my fajitas with everything I like from a restaurant, cheese, sour cream, beans, hot peppers, you name it and I encourage you to do the same. And as always I am an advocate of making homemade fresh salsa it’s just so good and really only a few minutes of work. If you are feeling lazy about all the extras for the fajitas the grilled chicken on its own or over a bed of Spanish rice is a great meal with less prep work, so always keep that meal plan as an option.
Beer Marinated Grilled Chicken Fajitas
- 2-4 large boneless skinless chicken breasts cubed
- Mix of your favorite fajita veggies onions, peppers, green onion, squash, etc
- 1 lime
- 6-10 to rtillas
- Fajita fixings like cheese salsa, jalapenos, hot peppers, and sour cream.
For the Marinade
- 1 bottle Mexican beer
- 1 lemon quartered and juiced
- 2-4 tbsp diced garlic from a jar is fine
- 2 small onions diced fine
- 2 tbsp favorite hot sauce
- 1 tsp black pepper
- 1 tbsp Adobo spice blend or other Mexican or fajita spice blend you like
Chunk up the chicken breasts into pieces the right size to put on BBQ skewers, I like to use my kitchen shears and just drop the chicken right into a plastic bag. This is one situation where I will buy the boneless skinless breast, it’s just so simple not having to de-bone, and I found a butcher that has a great price on them.
Next mix up all the items for the marinade in a bowl and then pour it over the chicken. I like to marinate in plastic bags because it makes it easy to give everything a stir once in a while. I let the chicken marinate for at least 3 hours or as long as 12 in the refrigerator.
While your grill heats up thread the chicken onto skewers, if you are using wood skewers be sure they have been soaked in water to keep them from burning, don’t over crowd the chicken. Discard the left over marinade. Now it’s also time to prep any veggies you are going to grill to go in your fajitas. I keep it simple: oil, adobo spice, and pepper on my grilled veggies.
Once your grill is at temperature it’s time to cook. Place the skewers onto the hot grill (or under a hot broiler). Flip them once. You will know the skewers are ready to flip when they release from the grate with only a gentle pull. If you have to tug on them they are not ready to flip wait another minute. The sturdy veggies like peppers and onions will also take a few minutes per side, tender veggies like green onion will only need to be only the grill long enough to pick up grill marks. Wrap your tortillas in heavy duty foil and then place them on the top rack of the grill to heat them (photo on right ), flip them once. The tortillas will take about 5-10 minutes to heat.
Place the grilled veggies and chicken on a platter and squeeze the juice of one lime over the all of it. Taste before serving to see if you need a little salt. Now it’s time to eat. Put any and all the accoutrements that a restaurant serves with fajitas on the table then let everyone build their own fajita. Enjoy with chips and guac and a good Mexican beer.