10oz chicken served with bell peppers, onions and tomatoes.
Chicken fajitas became the lighter alternative to beef fajitas in the 1980s as American diners began seeking lower-fat proteins, and they quickly became one of the most ordered Tex-Mex dishes in the country. The technique is identical to beef fajitas — high heat, char, sizzle — but chicken breast or thigh requires more care than skirt steak because it is leaner and overcooks faster. The difference between a great chicken fajita and a dry one is about 90 seconds on the grill.