Cast Iron Chicken Fajitas (Tex-Mex style) Recipe

Halve the Chicken Breasts

The marinade listed for this recipe is for 2-3 chicken breasts or 4-6 halves.

I’d strongly suggest halving the breasts so that more of the marinade can penetrate. It will also be to your benefit as the exterior crust is apt to burn/turn bitter before the internal temperature reaches ~155F.

Optional: Brine for Chicken

Almost all the chicken in restaurants that’s used for this type of recipe is brined.

This is easy to do at home and you’ll get these 2 benefits:

• More tender chicken
• Evenly salted meat

If you don’t want to do this, skip it; I’ve done it both ways, the brined version just tastes better and is more juicy.

In a large pot or bowl add:

• 8 cups of water
• 7 tbsp of Diamond Crystal kosher salt (ensure it dissolves) or 3.5 tbsp table salt
• 2-3 halved chicken breasts (4-6 total filets)

The above is a ~3.5% salt solution – this percentage is found via my brine calculator. If it takes more water to submerge your breasts, adjust the salt accordingly via my calc.

Only brine for ~16-24 hours – do not go longer. If you have to take the chicken out of the brine just leave it in the fridge until it’s time to marinate.

Marinade for Chicken

If you brined the chicken, take the chicken out of the brine and rinse in the sink to remove excess salt.

In a mixing bowl combine:

• 1 cup pineapple juice (1 small can)
• 2/3 cup low sodium soy sauce (kikkoman brand)
• 1/3 cup water
• 4 tbsp granulated white sugar
• 1/2 tsp cumin
• 1 tsp Mexican oregano (do not sub for regular oregano)
• 2 tsp black peppercorns (whole)
• 2 tsp granulated garlic
• 2 bay leaves

From the above the “stuff” do not skimp on is the pineapple juice, low sodium soy sauce, or water.

The rest add flavor but any that you don’t have, omit.

Allow the chicken to marinate in this for ~4 hours – I prefer overnight if I didn’t brine.

After 4 hours, take the chicken out of the marinade and pat dry completely. Also remove any bay leaves or peppercorns that are stuck to the chicken.

Same goes for the oregano – I try to wipe this off as well but any that sticks is fine – you just want the chicken dry so it sears well.

Prep Onions First

Take 4-5 large vidalia onions and quarter them – then separate those quarters into peels.

Heat a cast iron skillet over medium-low heat and add 3 tbsp of unsalted butter.

While doing this, preheat the oven to 350F for the chicken later.

Once melted, add your onions and season with:

• 1 tsp chicken bullion powder
• 1/4 tsp black pepper
• 1/2 tsp table salt

Cook these until they’re translucent and browned – this takes ~10 minutes.

After 10 minutes, remove the onions from the cast iron and put into a bowl.

Wipe out the inside of the cast iron with a paper towel.

If Using Frozen Veggies

I’ve made this recipe several times with bags of frozen peppers and onions – heat these in a skillet first with no seasoning or butter and allow to warm up; Lots of water will purge.

Either allow the water to boil off OR remove with a paper towel.

Then add your 3 tbsp of unsalted butter and your seasonings.

Sear the Chicken

In the same cast iron skillet (again wiped clean from the veggies) add 1 tbsp of butter, allow to froth, and then add your chicken.

Allow to sear for ~2-4 minutes on the first side.

Then flip and sear for ~2-4 minutes on the other side.

All you’re looking for is browning – this will happen fast as there’s lots of sugars in the marinade.

You’ll be tempted to bump the temperature of your burner, don’t – the sugar will scorch and turn things bitter – leave it at a medium-low heat.

Once the meat is browned transfer the skillet to your oven.

Allow to cook until it hits ~155F internal – once this happens, remove from the skillet and put on a plate.

Any pieces that are “smaller” – check internal and remove – the thicker breasts will take ~8-10 minutes to finish from 130F.

Serve with Whatever you Like

Typically I use stuff like:

• Obviously the onions you just made.
• Store bought or homemade tortillas
• Pickled jalapenos
• Cheese
• White or Mexican rice
• Beans
• etc.