Chicken Fajitas with a Mayonnaise Marinade

Alright, amigos! Chef here, ready to share my secret weapon for incredibly juicy and flavorful chicken fajitas: a simple yet transformative Mayonnaise Marinade. Forget the bland, dry chicken! This marinade tenderizes beautifully and adds a subtle richness that elevates the entire dish.

Chicken Fajitas with Mayonnaise Marinade

Yields: 4 servings Prep Time: 20 minutes (plus at least 30 minutes marinating, ideally longer) Cook Time: 20 minutes

Ingredients:

For the Marinade:

• 1.5 lbs boneless, skinless chicken breasts, cut into thin strips (about 1/4 inch thick)
• 1/2 cup mayonnaise (full-fat or light, your choice! I prefer full-fat for maximum flavor)
• 1/4 cup lime juice (freshly squeezed, please!)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika (adds a beautiful smoky depth)
• 1/4 teaspoon oregano (dried)
• Pinch of cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste

For the Fajitas:

• 1 large yellow onion, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 tablespoon olive oil
• Pinch of salt and freshly ground black pepper
• 12 warm flour tortillas, for serving

Toppings (Get Creative!):

• Sour cream or Mexican crema
• Guacamole or sliced avocado
• Salsa (pico de gallo, roasted tomato salsa, etc.)
• Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Lime wedges
• Chopped cilantro
• Pickled jalapenos

Equipment:

• Large bowl or zip-top bag
• Large skillet or griddle
• Cutting board
• Knife

Instructions:

1. Marinate the Chicken:

• In a large bowl or zip-top bag, combine the mayonnaise, lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Whisk (or shake in the bag) until well combined.
• Add the chicken strips to the marinade, ensuring they are fully coated.
• Marinate in the refrigerator for at least 30 minutes, but ideally for 2-4 hours, or even overnight for the best flavor and tenderness. The longer it marinates, the better!

2. Prepare the Vegetables:

• While the chicken is marinating (or right before you're ready to cook), slice the onion and bell peppers into thin strips.

3. Cook the Vegetables:

• Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat.
• Add the sliced onions and bell peppers to the skillet. Season with a pinch of salt and pepper.
• Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred, about 8-10 minutes. Remove from the skillet and set aside.

4. Cook the Chicken:

• In the same skillet or on the griddle, add the marinated chicken (no need to add more oil, there's already some from the marinade).
• Cook the chicken over medium-high heat, stirring frequently, until it is cooked through and browned, about 6-8 minutes. Make sure to avoid overcrowding the pan so that the chicken can brown nicely.

5. Combine and Serve:

• Add the cooked vegetables back to the skillet with the chicken. Stir to combine and heat through for a minute or two.

6. Assemble the Fajitas:

• Warm your tortillas according to package directions (microwave, skillet, or oven).
• Serve the chicken and vegetable mixture with warm tortillas and your favorite toppings.

Chef's Tips and Notes:

• Adjust the Heat: Control the spice level by adjusting the amount of chili powder and cayenne pepper.
• Veggie Variations: Feel free to add other vegetables like poblano peppers, mushrooms, or zucchini.
• Grilled Chicken: For a smoky flavor, grill the marinated chicken instead of cooking it in a skillet.
• Marinating Time: Don't marinate the chicken for more than 24 hours, as the acid in the lime juice can start to break down the chicken too much.
• Flavor Boost: A squeeze of fresh lime juice over the cooked fajita filling just before serving brightens up the flavors.
• Spice it up: If you really like a kick, add a sliced jalapeno to the vegetable mixture while cooking.
• Meal Prep: Cooked chicken and vegetable fajita mix will keep in the fridge for 3-4 days. Reheat and enjoy!

Enjoy your delicious and juicy Chicken Fajitas! ¡Buen provecho!