Chicken fajitas can be made so many different ways. The marinade described below is one of the many marinades you can use for chicken in fajitas. If you aren't a big fan of cilantro, substitute with fresh basil and follow the same instructions. Bangkok marinade or grilled cilantro chicken will work great as well. Steak or pork are a great substitute as well.
If you are pressed for time and can't marinate chicken and cook it, store-bought rotisserie chicken is also a great choice.
3-4 boneless, skinless chicken breasts
1 cup packed of cilantro leaves
juice of 1 lemon
1/4 cup olive oil
4-5 garlic cloves
salt and pepper
red, green, yellow, orange peppers
2 large onions, sliced
salsa, to serve
sour cream, to serve
package of flour tortillas
Step 1: In a food processor, add the cilantro and garlic together, pulse until well combined. Season with salt and pepper and mix in the olive oil and lemon juice. Transfer to a large resealable bag. Season the chicken breasts with a little salt and pepper. Add the chicken to the bag and mix well. Marinate in the fridge for a few hours.
Step 2: Remove the chicken from the marinade and grill on the BBQ, 7 minutes per side, until cooked . Let the chicken rest before slicing into strips.
Step 3: While the chicken is cooking on the BBQ, prepare the vegetables. Cut the peppers into strips and add to a large frying pan with a little bit of olive oil, over medium heat. Add the onions as well. Don't over cook the peppers, you still want a crispness to them when you eat them. Stir fry for 5-6 minutes. Transfer to a large bowl, wrap with tinfoil until you are ready to serve.
Step 4: Set up the chicken, peppers, flour tortillas, sour cream, guacamole and salsa into an assembly line.