I didn't think this was going to taste so authentic with a soy sauce based marinade, but this recipe is AWESOME!!! The hubs literally couldn't stop eating it, and it didn't even need the sour cream or salsa toppings (though it was good with them, too) I grilled the whole thing, peppers and all, on an indoor cast iron grill, and skipped the sizzling pan since I didn't want to wash an extra dish. I'm going to have to make this again; DH will insist.
Sizzling Chicken Fajitas
virevixa Posted: 02/05/10
8stringfan Posted: 05/03/10
Very good, very easy, and quite cheap. The best I can say is that these taste like quite good fajitas from a decent Tex-Mex place. Nothing terribly mind-blowing, but if you're looking for an excellent fajita recipe, I'm not sure you could do a whole lot better. HOWEVER! I will say that the cooking time for the chicken is way off. Boneless skinless breasts on a high heat, covered grill are usually done in 8-10 minutes (4-5 min./side). Cooking them at 10 minutes per side (20 min. total) would result in very dry chicken. Mine took about nine minutes. The veggies also took longer. I cooked them in a medium cast-iron skillet with a little bit less oil, threw in two sliced jalapenos, and cooked them (stirring frequently) for about 15 minutes in order to get some nice char on the peppers and onions. All told, this was a very tasty dish that yielded very good leftovers.
Skippytracer Posted: 06/30/11
We really enjoyed this. I cut the oil in half. I topped mine with a little queso fresca instead of the sour cream. We'll be eating the left overs tomorrow for dinner.
btwixt3 Posted: 05/16/12
This is one of my family's favorites. We use corn tortillas and sometimes add tomatoes and mushrooms to the veggie mix.
snackcracker675 Posted: 05/30/13
We will make on a regular basis! Definitely cook veggies first in cast iron, then do the chicken in cast iron afterward. YUM!