These chicken fajitas are such an amazing comfort food and I haven’t met one person that doesn’t like them. For an incredibly flavoursome chicken, you should leave it in the marinade overnight. This is what makes it so, so tasty. The Original Frank’s Sauce gives this dish a real kick due to the high cayenne pepper content, but it’s just the right amount. If you can’t get the Frank’s Sauce, any other cayenne pepper based sauce would do. I just love Frank’s because it doesn’t have any preservatives or additives in it.
A combination of different coloured red bell peppers is going to make these fajitas lovely and colourful, as well as sweet and juicy. I recommend cooking the peppers on a medium heat initially and then sautee them for a few minutes until the water has evaporated and they are slightly golden. That’s how you know they’ve been cooked just enough.
The tortillas can be anything you like: wholemeal flour, gluten free, or plain white tortillas. The best thing about these easy chicken fajitas is that they’re so versatile. I normally make a batch of the chicken and peppers and store them in the fridge. We either have them grilled on our electric grill, which takes 5 minutes, or I might even have them on a plate with some rice on the side and a salad. Feel free to add some cheese if you like them melty like I do.
Prep time: 10-15 min
Cook time: 40 min
Yields: 4 portions
- 500 gr chicken breast
- 4 bell peppers (red & yellow)
- 1 large onion
- Large Tortillas
- Olive Oil
- Cheddar cheese (optional)
- 5 tbsp Teriyaki sauce
- 10 tbsp Original Frank’s Sauce or any Cayenne Pepper based sauce
- 5 tbsp olive oil
- 1 tbsp of each: paprika, oregano, basil
For the Marinade:
- Start by mixing all the marinade ingredients, pour them in a plastic freezer bag, slice all the chicken lengthwise into long slices and add it to the freezer bag. Mix it well and make sure it’s all covered in marinade. Leave it in the fridge for at least a couple of hours but ideally overnight.
- When the chicken has marinated thoroughly, you can peel the onion and dice it into medium sized chunks and slice the peppers lengthwise into medium sized slices – if you make them too thin, they will become too soft while cooking.
- You’ll need 2 separate pans for this – one for the veggies, and one for the chicken.
- Add a little bit of olive oil to your first pan and let it heat up for a couple of minutes, then add the chicken, cover with a lid and let it simmer at medium heat for about 20 minutes.
- The chicken will leave quite a bit of liquid in the pan. Once all the liquid has evaporated, uncover the pan and stir on medium to high heat for about 5 minutes until the chicken is nice and golden. Now you can turn off the heat and take it off the stove.
- Now do the exact same thing for your peppers and onion – add the olive oil to a pan, let it heat, add in the diced peppers and onion, mix, cover with a lid and let them simmer on medium heat for about 20 minutes.
- The veggies will also leave quite a bit of water so you want to take the lid off, sautee for about 5 minutes on medium to high heat and then take them off the stove.
How to Make the Fajitas
Making the fajitas is the easiest and most enjoyable part, as you get to enjoy the amazing smells and flavours. Get a tortilla on a large plate and add some chicken, peppers and onions on one half. You can also add some grated cheddar cheese if you like your fajitas to be extra tasty. A grill (hotplate or toasty machine) is what really makes these chicken fajitas crispy and delicious. Preheat your grill, fold your tortilla and leave it in the grill for about 5 minutes until it’s brown and crispy.
Save the leftovers for the next couple of days. These chicken fajitas are such a quick lunch or dinner. All you need to do is pop them in the grill and they are as fresh as the day you made them.
See you on Sunday with a new recipe! 🙂