Smoky grilled chicken, sizzling peppers and onions, and all the classic accompaniments – Whip up chicken fajitas at home that rival those from your favorite Tex-Mex restaurant! Chicken fajitas are a popular Tex-Mex dish consisting of flavorful chicken strips served with sautéed onions and bell peppers. The chicken is typically marinated in a mixture of spices, such as chili powder, cumin, and paprika, along with lime and garlic, which adds flavor and helps tenderize the meat. The dish is accompanied by warm flour tortillas and various accompaniments like guacamole, sour cream, salsa, and shredded cheese. In restaurants, fajitas are presented on a sizzling cast iron plate for added flair. Although replicating that sizzling plate experience at home can be a tad risky, it’s possible to prepare homemade fajitas that are just as good, if not better! My fajitas are not only flavorful and customizable but also super easy to prepare, making them a great option for weeknight dinners or casual gatherings. As a bonus, leftovers taste great in salads, tacos, burritos, and more. What you’ll need to make Chicken Fajitas Chicken: You can use boneless skinless chicken breasts or chicken tenderloins for this recipe. If using breasts, they need to be pounded to an even thickness before marinating. Tenderloins do not require pounding, making them a a great time-saver. Spices: I use chili powder, cumin, oregano, smoked paprika, and lime zest to flavor my chicken. Don’t be tempted to buy a fajita seasoning packet from the supermarket; they contain additives and aren’t nearly as tasty as what you can pull together quickly at home. If you’d like to add a little heat to your spice mixture, include a generous pinch of cayenne pepper. Peppers: Bell peppers are standard, but if you’re a spicy food lover, try substituting some of the bell peppers for poblano or even jalapeño peppers. Step-by-Step Instructions To begin, pound the chicken breasts to an even 1/2-inch thickness. This both tenderizes the chicken and ensures that it cooks evenly. (Note: If using chicken tenderloins, you can skip this step.) Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). Note that I don’t use lime juice in the marinade. I find that acidic ingredients alter the texture of boneless skinless chicken breasts, making them tough and leathery. The zest of the lime imparts lime flavor without changing the texture of the meat. Mash all of the ingredients together. Then add the chicken and marinate for at least 8 hours or overnight. When you’re ready to grill, heat the oil in a large pan over medium-high heat. Add the peppers and onions. Deglaze the pan with a little water, scraping up the brown bits, and continue cooking until the vegetables are caramelized and tender. When you’re ready to eat, preheat the grill to high. Grill the chicken, covered, for 2 to 3 minutes per side. Transfer the chicken to a cutting board and slice into strips. Arrange the chicken and peppers on a platter and set out with all the fixins, like guacamole, salsa, shredded cheese, sour cream and cilantro. Be sure to warm your tortillas before serving; warming helps to make the tortillas softer and more pliable, and it also enhances their flavor. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Fajitas.

Deliciously spiced with super-crispy skin, tandoori chicken is a family favorite. Tandoori chicken is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then roasted in a tandoor, a cylindrical clay oven. The chicken gets its signature reddish hue from the combination of spices, the flavor of which is further enhanced by toasting them in a pan prior to incorporating into the marinade. Tandoori chicken is a simple dish to prepare, and you can replicate the tandoor environment at home by roasting in a high-heat oven. In this recipe, adapted from Food & Wine, the chicken is deliciously seasoned with super-crispy skin. The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor. Instead of making a traditional green chutney, I serve store-bought mango chutney alongside – it adds a gingery sweetness that complements the spices. Serve tandoori chicken with naan, basmati rice pilaf with dried fruits and almonds (or simple basmati rice), and a refreshing cucumber mint salad. Kids love this one, too! Drumsticks are an excellent choice for tandoori chicken. They have enough fat to stay moist when cooked at high heat. Bone-in chicken thighs would also work, and the cook time would be about the same. Classic tandoori chicken is made with ground Kashmiri chili pepper, a spice found in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute, so I use that instead. The yogurt in the marinade helps to tenderize the meat; it breaks down the proteins making the chicken moist and tender when cooked. (Yogurt is also used to marinate and tenderize the chicken in chicken tikka masala, another classic Indian dish.) Step-by-Step Instructions Begin by combining the spices in a small skillet. Toast for a few minutes until the spices are fragrant. This step really enhances the flavor. Next, zest the lime and chop your fresh ginger and garlic (the ginger and garlic will get blended in a food processor, but they won’t fully pulverize unless you give them a rough chop first). Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.   Pulse until smooth. Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat. Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight. Line a baking sheet with heavy duty aluminum foil and place a greased oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them. Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp. Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred. Serve with mango chutney and lime wedges on the side. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Tandoori Chicken.