Chicken Fajitas
Servings: 4
Cost: $10
This recipe for Chicken Fajitas 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 breathtaking views, crackling fire, and sizzling fajitas was pretty awesome.
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Ingredients
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.