Ah, the allure of a crackling campfire, casting dancing shadows on your campsite. The scent of pine needles mingling with the smoky whispers of wood burning – pure camping bliss!
But let’s be honest, sometimes the thought of cooking after a long hike can leave you reaching for the same-old hot dogs and hamburgers. Fear not, fellow campers! Today we embark on a culinary quest that’s both delicious and delightfully simple: Chicken Fajitas!
Conquer Campground Cravings with Chicken Fajitas!
This recipe holds a special place in our camping heart. It’s a champion of convenience, allowing you to prep the marinade at home, toss it with chicken in a Ziplock bag, and then unleash your inner fajita maestro at your campsite.
We recently whipped these up at the magical Fernwood Resort in Big Sur, and let me tell you, the combination of the gentle river, crackling campfire and sizzling fajitas was pretty awesome.
But the beauty of this recipe transcends location. Its versatility is what makes it a camping MVP. Craving street tacos? Simply chop the chicken and pile it onto small corn tortillas with a sprinkle of chopped onions and cilantro.
Hankering for a heartier option? Stuff the chicken goodness into flour tortillas, slather them with sour cream, shower them with shredded cheddar cheese, and top it all off with a vibrant salsa fiesta. Feeling fancy? Serve the fajitas solo, accompanied by a side of fluffy Mexican rice and some soul-warming beans.
And because no fiesta is complete without a refreshing sidekick, be sure to whip up a pitcher of margaritas! (Bonus points for using fresh-squeezed citrus you snagged at the local farmer’s market.)
Alright, adventurers, gather ’round the virtual campfire as we delve into the secrets of the perfect chicken fajitas.
The Marinade: The Soul of My Chicken Fajitas
Here’s where the flavor magic happens. Gather your ingredients:
- 1 pound boneless skinless chicken thighs, sliced into strips
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon white pepper
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 crushed cloves garlic
- ¼ cup red wine vinegar
- 1 orange, juiced
- 1 lemon, juiced
- 1 handful of cilantro leaves, chopped
- ½ cup extra virgin olive oil
In a large bowl, combine all ingredients except the olive oil. Now comes the important part – whisk it all together vigorously. Once you’ve achieved a harmonious blend, slowly drizzle in the olive oil while whisking continuously. This step emulsifies the marinade, creating a silky texture that clings beautifully to the chicken.
Pro Tip: Planning to marinate overnight? No problem! Just toss the chicken and marinade in a Ziplock bag, squeeze out any excess air, and stash it in the fridge. The longer the chicken marinates, the deeper the flavor gets.
Campfire Cuisine: Let’s Get Sizzling!
Now, onto the fun part – cooking! Gather these fajita essentials:
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 white onion, sliced into strips
- Oil, for cooking
Fire up your flat top grill or trusty cast iron pan. Let it preheat over medium-high heat. Drizzle some oil on the hot surface, then toss in the onions and peppers. Sauté them for a few minutes, allowing them to soften and develop a slight char. Now, pour in a generous amount of the leftover marinade, letting the flavors mingle.
Showtime for the Chicken!
Add the marinated chicken strips to the sizzling veggies on the grill. Cook for 5-7 minutes, or until the chicken is cooked through and beautifully browned. Remember, nobody likes dry chicken, so keep an eye on it and avoid overcooking.
The Grand Finale: Building Your Chicken Fajitas
Once the chicken is cooked to perfection, remove the pan from the heat. Now comes the moment of truth – assembling your masterpiece! Warm your tortillas over the grill.
Spoon a generous portion of the chicken and veggie mixture onto each tortilla. Top it off with your favorite fajita fixings. We recommend a dollop of cool sour cream, a sprinkle of vibrant salsa, and a generous slice of avocado. Go ahead and add a layer of shredded cheese (we like pepper jack or Carolina reaper cheese) for an extra layer of deliciousness.
The Verdict: Camping Cuisine Triumph!
Gather your fellow campers around the fire, grab your margarita, and dive into this delicious chicken fajitas dinner. The smoky notes from the grill infused with the vibrant colors of the peppers and onions add a visual feast to the experience.
Tweaking the Recipe: A Few Final Fajita Ideas
This recipe is just a springboard for your fajita creativity! Feeling adventurous? Try adding grilled pineapple chunks for a touch of sweetness. In the mood for a spicier kick? Throw in some chopped jalapenos alongside the peppers. Don’t have chicken on hand? Shrimp or steak are fantastic fajita substitutes as well!
So, the next time you’re craving a delicious and hassle-free camping meal, look no further than my camping chicken fajitas recipe. With its versatility, ease of preparation, and explosion of flavors, it’s a guaranteed crowd-pleaser around the campfire.
😋 More Delicious Recipes
- Strawberry Jalapeño Margaritas
- Spicy Margaritas
- Grilled Shrimp Tacos
- Grilled Breakfast Burritos
- Dutch Oven Green Chicken Chili
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Chicken Fajitas
Recipe by Jason Hill – CookingSessions.comIngredients
Chicken Fajita Marinade:
- 1 pound boneless skinless chicken thighs cut into strips
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon white pepper
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1 orange juiced
- 1 lemon juiced
- 1 bunch cilantro leaves chopped
- 1/2 cup extra virgin olive oil
For the Chicken Fajitas:
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 white onion cut into strips
- Oil for cooking
To Serve:
- 6 corn or flour tortillas
- 2 avocados sliced
- Sour cream to taste
- Salsa to taste
- Shredded cheese optional
Instructions
- Place all of the marinade ingredients in bowl, saving oil for last. Add oil into the marinade, whisking the entire time. Place the sliced boneless skinless chicken thighs in a ziplock bag and add the marinade. Marinade for at least one hour, but overnight is even better.
- Preheat your flat top grill or cast iron pan on medium-high. Pour some oil on the grill and sauté the onions and peppers along with a bit of the marinade.
- After a few minutes, add the chicken strips to the pepper-onions mixture and sautee until the chicken is cooked through.
- Remove from pan. Place a small mound of fajitas on each tortilla and top with fresh guacamole, salsa, sliced avocados, sour cream and shredded cheese if desired.
