| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds chicken breast strips
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons ancho chile powder
- 2 tablespoons ground cumin
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- Freshly ground black pepper
- One 14-ounce bag frozen peppers and onions blend, defrosted
- Zest of 1 lime
- Kosher salt and freshly ground black pepper
- 12 ounces pilsner beer
- Warm flour tortillas
- Sliced avocado
- Lime wedges
- Fresh cilantro leaves
- Salsa verde and rojo
- Chopped fresh tomato
- Shredded cheese blend
Instructions
- For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
- For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
- On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn’t steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
- Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.
Reviews
This was delicious. Used 2 chicken breasts cut up and marinated. Thought the marinade might be too much for just 2 breast, but it was perfect, and we like spicy. Cooked in big skillet on stovetop, chicken first, and removed to a bowl. Then added the fresh red peppers, onion and jarred jalapenos. Added back the chicken and added the beer. Let the beer cook down a bit, and you have a delicious winner, winner, chicken dinner!
The best! I cut the chicken in tiny pieces as I do the veggies. I have made it without veggies and it’s equally good.
Simply easy and simply delish!
Every bit a good as eating out
This one is a keeper! Quick, easy and delicious recipe that is perfectly seasoned.
Very solid Mexican flavor
Excellent and would definitely make it again!
Nummy
Delicious! Fast and easy!
My family absolutely LOVED this!