I couldn’t tell you when I had fajitas for the first time nor could I tell you when I fell in love with them, but I’ve enjoyed making this dish for as long as I can remember. Early in my career I worked at a martini bar that had a full-service kitchen, which doubled as the executive chef’s personal catering commissary. Most of the regular employees were simply young hooligans–constantly munching on whatever wasn’t locked down. But when his catering crew would come in looking like a scruffy band of pirates, and take over the kitchen in order to cater some extravagant event, I knew I was in for a challenging, and thrilling experience! I was fortunate in that I had become friends with the chef, and he brought me in to work with him during these catered events. He’s also the one who introduced me to Jerry Only which led to me actually singing on-stage, in concert with The Misfits, but that’s another tale for another time.
His crew consisted of a saucy Frenchman with a thick accent and an affinity for cognac who could perfectly dice 30 lbs. of onions, trim and sear 12 racks of lamb, execute a perfect veloute and blanch 10 lbs. of asparagus in under an hour! There was a Japanese dude from Staten Island who was always completely Zenned out and smiling, who could bang out tray after tray of perfectly sliced, rolled and cut sushi for hours on end without ever breaking a sweat. There were two Haitian guys that only ever spoke to each other who were, quite simply, the best and most proficient fry cooks I’ve ever had the privilege to work with. There was the California skater burn-out kid that would put on his earbuds, close his eyes and just crank out perfectly grilled meats of all kinds and always at the right temperature! Then there was Maria.
Maria was a tiny, demure, older Mexican lady who was brought in to help us out in the kitchen. She would stand for hours on end making these perfect, identical empanadas with all kinds of innovative and unique fillings. She was a wise and imaginative cook who taught me that the secret to truly fine cooking was picking just a few fresh ingredients and combining them properly to extract new and complimentary flavors from them.
Maria used to make fajitas for us whenever we were lucky enough to get a break, and I would consume them gluttonously. To her, overly dressed fajitas, or fajitas suffocated by cheddar jack cheese (perish the thought!) were anathema and took away from the freshness of the all-natural ingredients and their perfectly paired spices and herbs. (“Fajitas are an American delicacy. Not Mexican, but improved by Mexicans,” she would often say). They were healthy, fresh and light, packed full of flavor and quite easy to make! It was here that I embarked on a mission to perfect fajitas so that I may have them whenever I wanted and share them with whomever I wanted.
I began to think about the ingredients used and what works best with this cooking method, which is based primarily on using high heat cooking to achieve the desired results. I started with the chicken. Over the years I’ve gone back and forth between chicken breast and chicken thighs. Thighs are known for their capacity to stay juicy due to their higher fat content, and while delicious, they sometimes have a tendency to become chewy and unappetizing to some. Chicken breasts, on the other hand, have a reputation for getting dry because they have very little fat. However, this makes them perfect for absorbing flavors from marinades and rubs and making them the more versatile of the two. When cooked properly, chicken breasts are amazingly tender with a wonderful, juicy texture that I think makes them the perfect cut for this dish.
When it came time to think about the vegetables used in fajitas, I began to experiment wildly! And while I did come up with some very imaginative recipes, I do very much enjoy the freshness and simplicity of this particular version of the iconic original. This chicken fajita recipe was the first I ever developed. The sweetness of the crisp-tender peppers pairs perfectly with the deep, smoky earthiness imparted by the ancho chili and the smoked paprika that’s marinated into the chicken. The chipotle cilantro crema creates a wonderful cooling, creamy contrast with a bit of a kick for good measure. The salsa imparts a lively and vibrant quality from the perfectly ripe tomatoes and fresh lime juice, tying all the flavors into a perfectly balanced dish that will make you go for yours without shame! Sin pena!
The beauty of this recipe is that is so easily adaptable. Feel free to dress them with fresh avocado, pico de gallo, crumbled cotija or feta cheese, add mushrooms and charred scallions–whatever your heart desires! I’ve learned so much since those days working with Maria and the crew. I am grateful to have benefitted from her wisdom, and am privileged to share the lessons I’ve learned from her and many other talented cooks with all of you.
chicken fajitas w/ garden fresh salsa + chipotle cilantro crema
the marinated chicken:
1 lb. boneless/skinless chicken breast
½ cup extra-virgin olive oil
¼ cup fresh lime juice
¼ cup fresh lemon juice
zest of 1 lime and 1 lemon
2 tsp. adobo seasoning
2 tsp. Tajin seasoning
½ tsp. granulated onion
½ tsp. ancho chili powder
½ tsp. smoked paprika
½ tsp. ground cumin
In a mixing bowl, combine all remaining ingredients with a whisk until thoroughly mixed. Set aside. Place the chicken breasts into a gallon sized re-sealable bag. Reserve ¼ cup of the marinade for later use, then pour the rest of the marinade over the chicken and seal the bag. Massage bag to completely coat the chicken. Refrigerate for 4 hours, preferably overnight. The longer it sits, the more the flavor of the marinade permeates the chicken.
the garden fresh salsa:
4 large roma tomatoes, cored/quartered
1 small red onion, peeled/chopped
½ cup fresh cilantro leaves, packed
2 tsp. fresh garlic cloves, peeled/finely minced
zest and juice of 1 lime
2 tsp. paprika
½ tsp. Tajin seasoning
½ tsp. ground cumin
½ tsp. dark chili powder
½ tsp. dried oregano
kosher salt and black pepper, to taste
Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together. Can be stored, covered, in the refrigerator for up to 3 days.
1 cup sour cream
½ cup mayonnaise
½ cup fresh cilantro, finely chopped
1 chipotle pepper in adobo
zest and juice of 1 lime
Place all the ingredients into a food processor and process until the chipotle pepper is pureed and everything is thoroughly combined. Set aside. Can be stored, covered, in the refrigerator for 3 days.
the fajitas:
12-6” flour tortillas
1 red bell pepper, seeded/cut into strips
1 orange bell pepper, seeded/cut into strips
1 green bell pepper, seeded, cut into strips
1 large jalapeno pepper, seeded/thin strips
1 large red onion, peeled/halved/thin sliced half-moons
4 fresh garlic cloves, peeled/minced
¼ cup + 2 tbsp. fresh cilantro leaves, separated
3 limes, quartered lengthwise
Heat a cast iron grill pan over high heat. Add 1 tbsp. olive oil. When the oil begins to smoke add the marinated chicken breasts. Cook for 2 minutes. Rotate chicken ¼ turn and cook an additional 2 minutes. Flip the chicken breasts and repeat until chicken is done. Cooking time should be 8 minutes total. Remove from pan and set aside.
In another skillet set over medium-high heat, add 1 tablespoon of olive oil and the reserved chicken marinade to the pan. Add the peppers, onions and garlic. Sauté for 1 minute. Add 1 tbsp. of water to the pan and scrape up the dark bits stuck to the bottom while sautéing the vegetables. Sauté until the peppers are vibrant and crisp-tender and the onions are getting translucent, about 3 minutes. Sprinkle with salt and cracked black pepper to taste. While the veggies are cooking, slice the chicken across the grain–this will retain the juices in the meat. Add the chicken slices to the veggies and stir to combine. Squeeze half a lime over the chicken and veg., this will give you the signature sizzle associated with fajitas. Garnish by sprinkling 1 tbsp. of the chopped cilantro leaves.
Serve immediately and sizzling hot with grilled flour tortillas, lime wedges, chipotle cilantro crema and the fresh salsa. This dish is traditionally served with Mexican rice and refried beans on the side.
Everyone says that their fajita recipe is the “best ever!” but even my finicky 4-year-old was licking her fingers and asking for seconds (then thirds!) exclaiming, “Daddy is the best cooker!” I know you’ll enjoy these just as much as we did and have as much fun making them.
¡Buen Provecho!
beer pairing: Negra Modelo, all the way!
This rich, sweet, dark lager plays off of the caramelized lime juice from the grilled chicken marinade deliciously.
cocktail pairing: Frozen margaritas…by the bucketload! The perfect accompaniment, especially on a hot Florida day!
musical pairing: Angry Cockroaches (Cucarachas Enojadas) – Tito and Tarantula
chicken fajitas w/ garden fresh salsa + chipotle cilantro crema
- Total Time: approx. 6.5 hours
Description
This fresh, vibrant chicken fajitas recipe makes a meal into an event! Enjoy the flavor of chicken and veggies off the backyard grill from your own kitchen!
fajitas free from: dairy + soy + peanut + tree nut + fish + shellfish + trans fat.
chipotle crema free from: gluten + soy + peanut + tree nut + fish + shellfish + egg + vegetarian.
salsa free from: gluten + dairy + soy + peanut + tree nut + fish + shellfish + egg + fat + trans fat + vegetarian + vegan.
Ingredients
marinated chicken:
1 lb. boneless/skinless chicken breast
½ cup extra-virgin olive oil
¼ cup fresh lime juice
¼ cup fresh lemon juice
zest of 1 lime and 1 lemon
2 tsp. adobo seasoning
2 tsp. Tajin seasoning
½ tsp. granulated onion
½ tsp. ancho chili powder
½ tsp. smoked paprika
½ tsp. ground cumin
garden fresh salsa:
4 large roma tomatoes, cored/quartered
1 small red onion, peeled/chopped
½ cup fresh cilantro leaves, packed
2 tsp. fresh garlic cloves, peeled/finely minced
zest and juice of 1 lime
2 tsp. paprika
½ tsp. Tajin seasoning
½ tsp. ground cumin
½ tsp. dark chili powder
½ tsp. dried oregano
kosher salt and black pepper, to taste
chipotle cilantro crema:
1 cup sour cream
½ cup mayonnaise
½ cup fresh cilantro, finely chopped
1 chipotle pepper in adobo
zest and juice of 1 lime
the fajitas:
12-6” flour tortillas
1 red bell pepper, seeded/cut into strips
1 orange bell pepper, seeded/cut into strips
1 green bell pepper, seeded, cut into strips
1 large jalapeno pepper, seeded/thin strips
1 large red onion, peeled/halved/thin sliced half-moons
4 fresh garlic cloves, peeled/minced
¼ cup + 2 tbsp. fresh cilantro leaves, separated
3 limes, quartered lengthwise
Instructions
for the marinated chicken:
In a mixing bowl, combine all remaining ingredients with a whisk until thoroughly mixed. Set aside. Place the chicken breasts into a gallon sized resealable bag. Reserve ¼ cup of the marinade for later use, then pour the rest of the marinade over the chicken and seal the bag. Massage bag to completely coat the chicken. Refrigerate for 4 hours, preferably overnight. The longer it sits, the more the flavor of the marinade permeates the chicken.
for the fresh salsa:
Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together. Can be stored, covered, in the refrigerator for up to 3 days.
for the chipotle cilantro crema:
Place all the ingredients into a food processor and process until the chipotle pepper is pureed and everything is thoroughly combined. Set aside. Can be stored, covered, in the refrigerator for 3 days.
for the fajitas:
Heat a cast iron grill pan over high heat. Add 1 tbsp. olive oil. When the oil begins to smoke add the marinated chicken breasts. Cook for 2 minutes. Rotate chicken ¼ turn and cook an additional 2 minutes. Flip the chicken breasts and repeat until chicken is done. Cooking time should be 8 minutes total. Remove from pan and set aside.
In another skillet set over medium-high heat, add 1 tablespoon of olive oil and the reserved chicken marinade to the pan. Add the peppers, onions and garlic. Sauté for 1 minute. Add 1 tbsp. of water to the pan and scrape up the dark bits stuck to the bottom while sautéing the vegetables. Sauté until the peppers are vibrant and crisp-tender and the onions are getting translucent, about 3 minutes. Sprinkle with salt and cracked black pepper to taste. While the veggies are cooking, slice the chicken across the grain–this will retain the juices in the meat. Add the chicken slices to the veggies and stir to combine. Squeeze half a lime over the chicken and veg., this will give you the signature sizzle associated with fajitas. Garnish by sprinkling 1 tbsp. of the chopped cilantro leaves.
Serve immediately and sizzling hot with grilled flour tortillas, lime wedges, chipotle cilantro crema and the fresh salsa. This dish is traditionally served with Mexican rice and refried beans on the side.
Notes
pairings:
beer: Negra Modelo, all the way! The sweet, rich flavor of dark lagers just explodes in waves of deliciousness when paired with the flavor of the caramelized lime juice from the marinade on the grilled chicken.
cocktail: frozen margaritas…by the bucketload! The perfect accompaniment, especially on a hot Florida day!
musical: Angry Cockroaches (Cucarachas Enojadas) – Tito and Tarantula
brujo’s notes:
- This recipe works well with beef, too! My favorite cut of steak for fajitas (and tacos…and sandwiches…and…) is inside skirt steak, aka churrasco.
- Traditionally served with Mexican rice and refried beans on the side.
- I like putting the crema into a squeeze bottle and do a zig-zag drizzle over my fajitas. Not only does it provide the perfect amount to each portion, but it looks beautiful, too! Remember: we eat with our eyes, first.
- Prep Time: 4–8 hours
- Cook Time: 25–30 minutes
- Category: main dish magic
Keywords: grilled marinated chicken fajitas, chipotle pepper cilantro crema, fresh garden salsa
