Spicy Jamaican Jerk Chicken Fajitas
** Servings 4 **
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into thin strips
- 2 tbsp jerk seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- Salt and black pepper, to taste
For the fajitas:
- 1 large onion, sliced
- 2 large bell peppers (any color), sliced
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving
Instructions
Make the jerk seasoning paste:
- In a blender or food processor, combine the jerk seasoning, cumin, smoked paprika, cayenne pepper, garlic, and ginger. Blend until smooth.
Marinate the chicken:
- In a large bowl, whisk together the jerk seasoning paste, lime juice, and olive oil.
- Add the chicken to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Cook the chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate and cover with foil to keep warm.
Cook the fajita vegetables:
- In the same skillet, heat another tablespoon of oil over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they begin to soften.
- Once the chicken is cooked, add it back into the skillet along with any accumulated juices.
- Stir in the chopped cilantro (if using) and cook for 1 minute.
Assemble the fajitas:
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the fajitas by placing some of the chicken and vegetable mixture onto each tortilla, followed by any desired toppings (such as additional cilantro or lime wedges).
- Serve immediately and enjoy!
Note: This recipe is a spicy dinner option. Adjust the amount of cayenne pepper to your liking for added heat.