Chicken Fajitas with Beer Marinade

These chicken fajitas use a Mexican beer, lime juice, apple cider vinegar, and spice marinade. Cook the chicken until lightly charred, let it rest, and slice it into strips while the peppers and onions cook in a hot skillet.

What You’ll Need

For the chicken and marinade

• 1/2 cup vegetable oil

• 1/2 cup apple cider vinegar

• 6 ounces Mexican beer, water, or chicken broth

• 1/4 cup lime juice

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 1 teaspoon oregano

• 1 tablespoon table sugar

• 1 pound boneless chicken breasts or thighs

For the vegetables

• Bell peppers, sliced

• Onion, sliced

• Oil for the grill grates or skillet

Equipment

• Large bowl or food-safe storage bag

• Grill

• Cast-iron skillet or flat-top griddle

• Tongs

• Instant-read thermometer

• Cutting board

• Knife

How to Make Grilled Chicken Fajitas

1. Make the marinade. Combine 1/2 cup vegetable oil, 1/2 cup apple cider vinegar, 6 ounces Mexican beer, 1/4 cup lime juice, 1 tablespoon chili powder, 2 teaspoons cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon oregano, and 1 tablespoon sugar.

2. Marinate the chicken. Add 1 pound chicken breasts or thighs and turn the pieces until coated. Cover and refrigerate for about 4 hours. Always marinate poultry in the refrigerator rather than on the counter.

3. Heat the grill or skillet. Preheat the grill to about 400°F. Lightly oil the grates to help prevent sticking.

4. Remove the chicken. Take the chicken out of the marinade and let the excess drip off. Discard the used marinade unless you boil it before using it as a sauce.

5. Grill or sear the chicken. Place the chicken on the hot grill or skillet. Cook for about 16 to 18 minutes, turning occasionally, until both sides are lightly charred. Check the thickest part with a thermometer. The chicken must reach at least 165°F.

6. Let it rest. Transfer the chicken to a cutting board and let it rest for 10 minutes.

7. Cook the vegetables. While the chicken rests, heat a cast-iron skillet or flat-top griddle on the grill. Add the sliced peppers and onions with enough oil to lightly coat the cooking surface.

8. Get some color on them. Cook the peppers and onions for 8 to 10 minutes, stirring occasionally, until tender and lightly charred around the edges.

9. Slice the chicken. Cut the rested chicken across the grain into strips.

10. Serve. Combine the chicken with the cooked peppers and onions or serve them separately for everyone to build their own fajitas.

Don’t Screw This Up

Marinate the chicken in the refrigerator. Four hours on the counter is not safe.

Do not pour the raw marinade over the cooked chicken. Discard it or boil it before using it as a sauce.

Do not rely only on the cooking time. Chicken breasts and thighs vary in thickness. Check the thickest piece for 165°F.

Let the excess marinade drip off. Too much liquid can cause flare-ups on the grill.

Give the chicken time to rest. Slice it after the 10-minute rest instead of cutting into it immediately.

Do not crowd the skillet. Too many vegetables at once will make them steam instead of picking up char.