The preparation of this Alabama white sauce couldn’t be simpler. Robert ‘Big Bob’ Gibson created it in 1925 at his Decatur barbecue joint, Big Bob Gibson’s Bar-B-Q. The sight of this mixture should not deter you from trying it because it makes a superb marinade, basting sauce, and serving sauce.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 35 mins |
| Servings: | 4 |
| Yield: | 8 fajitas |
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 1 ½ pounds skinless, boneless chicken breast, cut into strips
- 4 tablespoons olive oil, or more as needed
- 2 bell peppers, sliced
- 1 onion, thinly sliced
- 8 (6 inch) flour tortillas
Instructions
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
- You can use a cast iron grill pan to cook the chicken if preferred.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 5 g |
| Protein | 42 g |
| Saturated Fat | 4 g |
| Sodium | 1099 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have time to marinate for 4-6 hours, so I did it for about 2 hours. Chicken turned out fine. I left out the cumin from the spice mix because my daughter doesn’t care for it, it was still quite good. I also left out the cayenne, to cut the spice a bit, and added a little extra chili powder since it’s a bit milder. Recipe seems easy enough to adapt.
Great recipe, just added one juiced lime in the marinade
love it.
Excellent! Easy! Quick! Will def make again!
Pretty easy and full of flavor. Like another reviewer, I put the chicken in a bag to marinate. Good spice level.
Another really great recipe! The only change I made was…I cut the chicken into strips, put them in a zip lock bag instead of a bowl, added 3/4 of the seasoning and put in frig for several hours. I’ve made them twice now and entire family loves them!
Really enjoyed this. Stir fried the chicken after removing the veggies, then combined all. Great spice, just right.
GREAT! The only thing I might add is granulated onion ….. and maybe finish this with a bit of cilantro. Very interesting that the LOWEST rating is 4 stars. THAT says a LOT about this spice mix blend. Oh, I like mine in a homemade corn tortilla, so ….. does that make it more like a taco, than a fajita? MUY BUENO, Mijos & Mijas!!
It’s a regular in our house now. Love it.
Good
Wanted to make fajitas and forgot to buy fajita sauce. Made this recipe and the whole family loved it! Lots of flavor/spice and not too hot.
The seasoning is exactly what I wanted. I made it a little differently. I had leftover roast chicken, so I used that. I cut the onions thinly and sautéed them in olive oil with strips of red bell pepper until the onions carmelized, then tossed in the seasoning and the chicken with a little more olive oil, sautéed, deglazed with a splash of chicken bone broth, and sautéed a little more until the chicken was warm. Crazy good!
great! Make this a staple for rotation! I substituted cayenne pepper for ground red pepper. I used yellow bell peppers & sweet onion only because that’s all I had. Net time I would add red peppers. make plenty of the onion/bells for the recipe. Also, marinade 4-6 hours. Saute the chicken in a skillet. Grilled would be a good choice! Loved using LaTorilla Factory Handmade Style Tortillas (yellow corn & wheat). Presented with a wired taco holder & served with sour cream.
love it!
Made this last night for dinner – it was very good I will definitely make again. Although I did add more spice for our taste’s but great recipe, I could see making the spice mix the night before work then letting it marinate while I’m at work. I didn’t let mine come to a full hour room temperature (I was in a hurry) but it was still good. Also Rebecca (if that’s your real name) this is NOT the forum for your ridiculous advertising, there are plenty of sleazy sites/boards to advertise your nonsense on – Allrecipes is NOT it.
Delicious recipe! Will be making it again.