Marinated Chicken Fajitas

Prep: 60 minutes (includes marinade time)

Cook: 20 minutes

Serves: 4


3 tablespoons olive oil

3 boneless skinless chicken breasts

2 medium onions, sliced

2 garlic cloves, minced

1 tablespoon lemon juice

For the marinade:

1/2 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Penze's BBQ 3000*

1 teaspoon fajita seasoning*

1 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 teaspoon chopped fresh dill (parsley or cilantro would be a good substitute)

1 teaspoon onion flakes

2 cloves garlic, minced


Whisk the marinade ingredients together in a medium bowl. Submerge the chicken breasts, making sure they are completely coated. Cover the bowl and refrigerate for at least an hour, or up to 24 hours.

When you're ready to cook the fajitas....

Set a pan to warm over medium-high heat. Add 2 tablespoons olive oil, followed by the chicken. Let cook for 4 minutes, then flip and cook for an additional 4 minutes. Remove to a plate to cool while you prepare the vegetables.

Turn the heat down to medium, add 1 tablespoon olive oil and the onions, then saute until they're translucent, about 5 minutes. Stir in the garlic and 1 tablespoon lemon juice, taking care to scrape the bits from the bottom of the pan.

Slice the chicken into long strips against the grain, and then add them to the onion mixture in the pan.Let cook for 5 to 10 minutes, turning the chicken occasionally to make sure it's coated well.

Serve hot with warm tortillas, cheddar cheese, lettuce, refried beans and sour cream.

(a)Musing Foodie - October 2011