10oz chicken served with bell peppers, onions and tomatoes.
Where this dish comes from
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.
700g boneless chicken thighs, marinated 4+ hours in lime, achiote, garlic, cumin, chili powder, oil
2 bell peppers, sliced; 1 white onion, sliced
6 medium flour tortillas, warmed
Full accompaniment set
Instructions
1
Cook marinated chicken thighs on a ripping hot flat iron or grill — do not move for 2 minutes to develop char. Flip once. Cook through. Rest 2 minutes. Slice thin against the grain.
2
Cook peppers and onions in a cast iron over high heat until charred at edges.
3
Combine in a hot sizzling skillet. Deliver sizzling with warm tortillas and full accompaniment set.