Sunny’s Quick Sizzlin Chicken Fajitas

  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 45m
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  • 3 pounds chicken breast strips
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons ancho chile powder
  • 2 tablespoons ground cumin
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • One 14-ounce bag frozen peppers and onions blend, defrosted
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper
  • 12 ounces pilsner beer
  • Warm flour tortillas
  • Sliced avocado
  • Lime wedges
  • Fresh cilantro leaves
  • Salsa verde and rojo
  • Chopped fresh tomato
  • Shredded cheese blend


Step 1

For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.

Step 2

For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.

Step 3

On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.

Step 4

Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.

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