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Cast Iron Chicken Fajitas (Tex-Mex style)

You know those "sizzlin'" skillets you get at places like Chilis - this is that Chicken. I use it for Fajitas, in Burritos, on Nachos, etc.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating + Brining Time: 1 day 4 hours
Total Time: 1 day 4 hours 40 minutes

Ingredients

Optional Brine

  • 8 cups water
  • 7 tbsp Diamond Crystal kosher salt (or 3.5 tbsp table salt)

Marinade for Chicken

  • 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

Seasonings for Onions or Frozen Veggies

  • 1 tsp Chicken Bullion
  • 1/4 tsp black pepper
  • 1/2 tsp table salt

Instructions

  • Halve chicken breasts lengthwise.
  • Brine chicken in 8 cups water mixed with 7 tbsp Diamond Crystal kosher salt for 16-24 hours if desired.
  • Rinse brined chicken and pat dry.
  • Combine 1 cup pineapple juice, 2/3 cup low sodium soy sauce, 1/3 cup water, 4 tbsp sugar, 1/2 tsp cumin, 1 tsp Mexican oregano, 2 tsp black peppercorns, 2 tsp granulated garlic, and 2 bay leaves in a bowl.
  • Marinate chicken for at least 4 hours or overnight.
  • Remove chicken from marinade and pat completely dry, wiping off any bay leaves, peppercorns, or oregano.
  • Preheat oven to 350F.
  • Quarter 4-5 large vidalia onions and separate into peels.
  • Heat 3 tbsp unsalted butter in cast iron skillet over medium-low heat.
  • Saute onions with 1 tsp chicken bullion powder, 1/4 tsp black pepper, and 1/2 tsp table salt.
  • Cook onions until translucent and browned, about 10 minutes.
  • Remove onions to a bowl and wipe out skillet.
  • Add 1 tbsp butter to skillet and let froth.
  • Sear chicken 2-4 minutes per side over medium-low heat until browned.
  • Transfer skillet to oven and cook until chicken reaches 155F internal temperature, about 8-10 minutes.
  • Remove chicken to a plate and rest for ~5 minutes.
  • Serve with cooked onions, tortillas, pickled jalapenos, cheese, rice, and beans.

Notes

Use medium-low heat when searing chicken to prevent sugar from scorching. You'll be tempted to bump the temperature, don't.