How to Make Award-winning Blackened chicken fajitas

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, blackened chicken fajitas. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rub chicken with Cajun seasoning and, if seasoning is salt-free, salt. Brush each chicken breast with olive oil. Heat a cast iron skillet over high heat. Brush each chicken breast with olive oil.

Blackened chicken fajitas is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Blackened chicken fajitas is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have blackened chicken fajitas using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Blackened chicken fajitas:

1. Take Marinade
2. Make ready 3 tbspn apple juice
3. Take 1 whole lime - juice
4. Take 2 tbspn Worcestershire sauce
5. Prepare 3 tbspn olive oil
6. Prepare 2 cloves garlic grated
7. Get 1 tspn dried oregano
8. Prepare Handful fresh coriander
9. Get 2 tspn ground cumin
10. Take 2 tspn smoked paprika
11. Prepare 2 tspn chilli powder
12. Get Salt and pepper
13. Make ready Chicken
14. Get 3 chicken breasts

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. We make this at least once a week. I cook the chicken first and then the veggies after so it picks up all that good chicken flavor. I serve it 'bar' style, I cut up tomatoes, avocado, lettuce, shredded cheese, guac, salsa, sour cream, etc and let everyone build their own fajita.

Instructions to make Blackened chicken fajitas:

1. Lay you chicken breasts in a dish and cover with all the marinade ingredients for a few hours if possible. Cover and refrigerate.
2. Once marinated, get a large non stock pan hot. Add your chicken and half the marinade juices and leave to sizzle for several minutes till it turns black on one side. If the marinade runs out keep adding more. You won’t need extra oil. Turn the breasts over and add the remaining marinade and only remove from heat once marinade has caramelised and turned sticky. The chicken should be cooked and juicy inside. Leave to rest for serval minutes before thinly slicing.
3. Tip - don’t let the heat get too fierce or it’ll burn the chicken and dry it out. You want it on a medium heat ideally.
4. I serve the chicken with warm tortilla, avocados, mixed peppers and onions (use remaining marinate to stir fry into the veg if you have any left), jalapeños, sour cream and cheese. I garnished this with fresh coriander and spring onions! Enjoy!!

I cook the chicken first and then the veggies after so it picks up all that good chicken flavor. I serve it 'bar' style, I cut up tomatoes, avocado, lettuce, shredded cheese, guac, salsa, sour cream, etc and let everyone build their own fajita. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Add the chicken, bell pepper and.

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