ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tex-Mex Chicken Fajitas

Yield 4 to 6 servings

Ingredients

  • 1 cup beer
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon hot sauce
  • 3 garlic cloves, minced
  • 1 sweet onion, cut into 1/2-inch-thick slices
  • 1 green bell pepper, halved
  • 6 skinned and boned chicken breast halves*
  • 2 (1-gallon) zip-top bags
  • Flour tortillas
  • Toppings: salsa, sour cream, shredded cheese, chopped avocado

How to Make It

  1. Whisk together first 7 ingredients until well blended.

  2. Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture. Seal, turning to coat. Chill 1 hour.

  3. Place chicken in remaining zip-top bag; add remaining beer mixture. Seal, turning to coat. Chill 1 hour, turning once.

  4. Drain chicken, discarding marinade.

  5. Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side. Grill bell pepper 5 minutes.

  6. Cut chicken into thin slices, and cut bell pepper into thin strips. Serve chicken, onion, and bell pepper with flour tortillas. Serve with desired toppings.

  7. *1 (1 1/2-pound) package flank steak may be substituted for chicken. Marinate 4 hours. Grill flank steak 10 minutes on each side.