Can't grill? No problem, these chicken fajitas are made in a grill pan with seasonings that taste like it's fresh off the grill.
6 boneless, skinless chicken breast halves
1 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon salt
1 vidalia onion, peeled and sliced
2 bell peppers, seeded and sliced
1/4 poblano pepper, seeded and sliced
shredded cheese, such as Monterey jack, cheddar, Mexican blend, etc
shredded lettuce
finely chopped tomatoes
sliced black olives
sour cream
salsa
12 fajita-sized flour tortillas, heated
Heat a cast iron grill pan and cast iron skillet over high heat.
Slice the chicken about 1/2-inch thick and place in a bowl or shallow container. Add the liquid smoke, Worcestershire sauce, salt, and garlic powder. Mix well and let the chicken sit for 10 minutes at room temperature.
Grease the skillet and add the onions and peppers. Cook, stirring frequently, until the vegetables are starting to char and are soft. Remove them from the pan and keep warm.
Grease the grill pan and add the chicken in batches. Cook until just barely done. Remove the chicken from the pan and set aside with foil over the top (they will continue to cook). Repeat with remaining chicken slices.
Place the cheese, lettuce, tomatoes, olives, sour cream, and salsa in separate bowls and place on the table.
Place the chicken and grilled vegetables on a platter. Place the heated tortillas next to them. Let guests build their own fajitas.
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reviews & comments
January 24, 2013
This is a bit of work to get the same grilled taste as an outdoor grill provides, but the results are worth it. These were really good!