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Chicken Fajitas Texan Style

Ingredients

Marinade

  • 1/4 cup lime juice
  • 1/4 cup oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 6 cloves of garlic, roughly chopped
  • 1 teaspoon ground cumin
  • 4 dried chiles de arbol, stems removed OR 1 fresh jalapeno or other dried chiles
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Fajitas

  • 2 pounds boneless skinless chicken thighs or breasts
  • 2 Tablespoons oil
  • 2 bell peppers sliced into thin strips
  • 1 onion, sliced about the same width as the peppers
  • more garlic if you'd like
  • salt to taste
  • tortillas
  • guacamole
  • shredded cheese
  • sour cream
  • salsa

Instructions

  • Mix the marinade ingredients together in a blender or food processor until they are smooth. Put the chicken in a zip-lock bag or dish and pour the marinade over. Put in the refrigerator and marinate 1-2 hours.
  • Pull the chicken out of the refrigerator when you're ready to start slicing up the peppers and chopping the extra garlic, if you're using it.
  • Heat 1 Tablespoon of the oil in a skillet and cook the chicken until done, about 5 minutes per side, covered.
  • Remove the chicken to a plate and over with foil and let rest while you cook the peppers.
  • Heat another tablespoon of oil in the same skillet and cook the peppers, onions and garlic until soft, about 10 minutes, stirring periodically. Salt to taste.
  • Wipe the skillet out and use it to heat up your flour tortillas.
  • Slice the chicken and serve with the peppers and onions with the condiments at the table, letting everyone build their own fajitas.