Chicken Fajitas
Marinating the meat prior to quick cooking is the secret to getting a great flavor in these. It may take a little forward planning but very little extra effort will be well worth the wait time.
Prepare 15 minutes, plus 2 hours marinating
Cook 12-15 minutes
Serves 4
Marinade
3 tbsp olive oil
3 tbsp maple syrup or honey
1 tbsp red wine vinegar
2 garlic cloves crushed
2 tsp dried oregano
1-2 tsp dried red bell pepper flakes
salt and pepper
4 skinless boneless chicken breasts
2 red bell peppers, seeded and cut into l-inch/2.5-cm strips
8 flour tortillas warmed
1. To make the marinade place the oil maple syrup, vinegar, garlic, oregano, red bell pepper flakes, and salt and pepper to taste in a large, shallow dish or bowl and mix together.
2. Slice the chicken across the grain slices 1 inches cm thick. Toss in the marinade until well coated. Cover and let chill in the refrigerator for 2-3 hours, turning occasionally
3. Heat a stovetop ridged grill pan until hot. Lift the chicken slices from the marinade with a slotted spoon, lay on the grill pan, and cook over medium high heat for 3-4 minutes on each side or until cooked through. Remove the chicken to a warmed serving plate and keep warm.
4. Add the bell peppers, skin side down to the grill pan and cook for 2 minutes on each side. Transfer to the serving plate.
5. Serve immediately, with the warmed tortillas to be used as wraps.
