Tex-Mex Chicken Fajitas

Recipe from

Southern Living


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


Whisk together first 7 ingredients until well blended.

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

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

Drain chicken, discarding marinade.

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.

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.

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

September 1997
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