I do not bestow this title lightly. This recipe really is The. Best. Ever. Thank you, Annie! Thank you, thank you. It was not just the margaritas talking when your husband said “this chicken is a miracle.” (Or maybe it was, but they were speaking the truth.)
I’m a huge fan of fajitas, but rarely order them when out…I just cannot overcome my passionate love of enchiladas (another story). I had given up on making them at home because I felt beaten down by constant disappointment. But after reading Annie’s review, I went for it one more time and was so, so happy to have found (yes, I am going to say it again) The Best Ever fajitas. They have so much flavor. They are so good. Please, I am begging you…make them now.
⅓ cup lime juice (from 2 to 3 limes or a bottle)
4 tablespoons vegetable oil, divided
3 cloves garlic, minced or pressed
1 tablespoon Worcestershire sauce
1½ teaspoon brown sugar
1 jalapeno, seeded, ribbed and diced
1½ tablespoon minced fresh cilantro
1 teaspoon salt
¾ teaspoon pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion sliced into ½-inch thick slices, rings not separated
2 large bell peppers stemmed, quartered and seeded
8-12 (6-inch) flour tortillas
salsa, cheese, sour cream, guacamole, etc., for toppings, if desired
In a medium bowl, whisk together the lime juice, 3 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Place the chicken breast halves in a separate bowl and pour in just enough marinade to coat. Cover with plastic wrap and refrigerate for 15 minutes, reserving remaining marinade. Brush both sides of the onion rounds and peppers with the remaining 1 tablespoon vegetable oil. Season with salt and pepper.
Heat your grill. Remove the chicken breast halves from the marinade and place them and the onion rounds and peppers on the the grill. Cook the chicken until it is well browned and until it is no longer pink inside. Cook onions and peppers until spottily charred and crisp-tender, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
Turn the heat on the grill down and in 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
Meanwhile, separate the onions into rings and place them the bowl with reserved marinade. Slice the bell peppers and chicken lengthwise into narrow strips and add them to the bowl with the onions. Toss well to combine. Arrange the chicken and vegetables on a large platter with the warmed tortillas. Serve with accompaniments, if desired. (I found that sour cream worked really, really well with these fajitas and enhanced their flavor.)