may 25, 2014
I've used Lisa Fain's Homesick Texan recipe for steak fajitas, so thought I'd try the one she has for chicken in preparation for our Memorial Day camping trip. It's great that she disapproves of the idea of chicken fajitas, in part because the name doesn't make sense (kind of like fava hummus) and also because boneless, skinless chicken breast dries out easily and lacks flavor: I agree.
But even though "fajitas" means "sliced steak" and grilled chicken breast often tastes like cardboard, these were delicious. And it wasn't just the sauteed onions and peppers, or combo of tortilla, avocado, salsa and cheese. In this case, the marinade carries the dish. Using a blender to make marinade is new to me, but that made transporting the chicken and marinade separately really easy, so the fact that we didn't know which night we'd be making the fajitas for dinner wasn't a problem. Once we figured that out at the campground, I combined them after breakfast and let it all sit in the cooler until we grilled them that night. Delicious!
What do you think? I'd love to to hear from you in the comments section below on this page.