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I’m giving you a prized family possession…my mom’s fajita chicken recipe! She’s been making it for a long time, most often to take to Iowa Hawkeye football tailgates where it gets rave reviews. Okay, there’s a lot of drunk people at these and we all know drunk people will eat just about anything and love it, but IT’S GOOD even for those sober times.

The marinade is very acidic, so it will begin to “cook” the chicken. Don’t worry! Wrong word choice. It’s not actually cooking the chicken, but just changing the texture slightly…kind of like ceviche. Well worth it, because it will really penetrate the meat and bite back at you with a pleasantly mouth-puckering citrus flavor. Try to aim for 8 to 12 hours to marinate; if you forget and it marinates longer, it’s okay! it will still taste delicious, but try not to go over 24 hours.

Because of this texture change, it’s best grilled. Start it over high heat so you can get those great grill marks, a little golden-brown crust (and texture!) and the smoky flavor imparted from the grill.

You can definitely eat them in the traditional fajita fashion, but try venturing out into new territory and experimenting with different ways to use the chicken. You can make a fajita or taco bar for a party or family weeknight dinner. We love it in a salad, but a new way that I’ve used in it homemade crunch wraps a la Taco Bell (recipe coming soon!).

Since football season will soon be upon us, I wanted to share this recipe with you so you can get a jumpstart on your menu planning! It’s easily scalable for big crowds and easily transportable and perfectly meal-prep ready for any occasion.

And don’t forget to thank your mom for YOUR favorite recipe that she’s shared with you!

Mom’s Fajita Chicken

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Author: Amanda
Yield: 6 to 8 servings 1x

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Description

A bright, citrusy fajita chicken recipe perfect for family dinners or big get-togethers!

Ingredients

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1 cup red wine vinegar
1 cup fresh lime juice
2/3 cup vegetable oil
1 tablespoon Adolph’s meat tenderizer
1 tablespoon seasoning salt
1 teaspoon ground cumin
2 garlic cloves, grated with a microplane or
2 to 3 pounds boneless skinless chicken breast

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Instructions

Combine all of the marinade ingredients in a large container with a lid. Add the chicken, turning once to ensure the chicken is coated. Preferably, use a container that will completely submerge the chicken in the marinade. Cover and refrigerate for at least 8 hours. Do not marinate more than 12 hours or the acid in the marinade will begin to affect the texture of the chicken.
To cook, preheat a grill or grill pan over medium heat. Cook the chicken for 8 to 10 minutes per side, until the juices run clear and the chicken is cooked through. Slice and serve.

Notes

Marinate the chicken between 8-12 hours, but don’t worry if you forget and marinate too longer-the chicken will still be tasty, but the texture might be affected!