Chef’s Secrets: Chicken Fajitas

Don’t know what to do with that extra chicken meat for your Independence Day BBQ? Look no further!

It’s been a while since we’ve been to our favorite fajita joint, but we had a hankering that could not be denied. Lucky for me, the boyfriend had eaten fajitas more recently than I, so he could more faithfully recreate the best fajitas in LA.

Since he made his own variation, I decided to share what few secrets to his method I could glean from my oh-so-casual peeks into the kitchen while he cooked.

Marinating the chicken seems super important. He combined peanut oil, smoked paprika, chili powder, garlic, onions, sweet peppers, and oregano, added the chicken, and let it sit in the fridge for about half an hour while he prepped other things.

Mmmmmm chicken fajitas

Cooking the chicken on our flat cast iron griddle lent the chicken a good sear on the outside and kept it moist on the inside, while the veggies came away soft and sweet. Warming the tortillas on the same griddle meant they picked up some of the flavor and color.

Pico de gallo is delicious, and my boyfriend’s is extra tasty because he added the juice of a small lemon (he’d have preferred lime) and fresh-picked cilantro from our garden. The use of heirloom tomatoes added sweetness and a fruity feel to this salsa.

So maybe his knife work isn’t the most refined – this chunky salsa was perfect in its rustic presentation!

My boyfriend makes my favorite guacamole, and I finally figured out his secret: he smashes the garlic into a paste with sea salt, rather than mincing it. Adding the garlic paste to mashed and seasoned avocado means there’s less need for additional vegetation – so there’s less work because you don’t have to dice up onions and scallions and tomatoes to achieve the same depth of flavor. Yum!

The yin and yang of fajita toppings: smooth and soothing sour cream, and homemade guacamole with a garlic kick.


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