Way back when Todd and I were newlyweds we could drive half an hour into the big city to eat mexican food quite often [some things don't change]. Our favorite was Don Pablo's [We can't find them anymore]. I loved the fajitas there and the tortillas....yum! Several years later when we lived in said big city we still went there quite often. A friend of mine once asked the server about their chicken fajitas and how they made them. This is what he told her [to the best of my recollection, which might be way off].
Either way these are great fajitas.
Start with teriyaki sauce. I know, this is mexican not chinese.....just stick with me here. I always intend for my food blogs to have a beautiful picture of all the ingredients beforehand all "PioneerWomaney", but I never remember. I did, however pick this bottle out of the trash because it's the most important part. There are different types of teriyaki sauce and this is the only one that works....it's thin like soy sauce and perfect for this recipe. Do NOT buy the thick stuff....just don't.
I pour an entire bottle of this sauce into a ziploc bag along with garlic, lime juice, and sliced onions, and of course.....the chicken all cleaned up and ready to soak up perfect deliciousness.
I occasionally turn and squish the bag. If you plan ahead you can leave this in the fridge overnight, but I usually just let it work its magic for a few hours on the countertop.
I grill up the chicken [my rule of thumb is 6 minutes per side for a regular sized chicken breast] and cover it with foil while it rests for a few minutes and I get all the other goodies ready.
I pour the marinade through a strainer and cook the onions on the stovetop. I sometimes use a cast iron skillet that can go on the grill....sorry this pic is so blurry, I think my hands were full or dirty while I was trying to handle my camera. If my camera survives food blogging it will be a miracle.
This is where you would add sliced green peppers if you are into those in your fajitas.
After the meat has rested for a few minutes, just slice it up and it's ready to stuff into warmed tortillas with the onions, salsa, guacamole, sour cream, and cheese.
At least that's how we like it.
Chicken Fajitas Marinade
1 bottle teriyaki sauce
2 pounds chicken breast, cleaned and pounded to uniform thickness
1 Tablespoon minced garlic (or 6 cloves fresh)
2 Tablespoons lime juice
Mix all marinade ingredients, add chicken and allow to marinate for a few hours on the counter or overnight in the fridge. Grill chicken 6 minutes per side. Cook onions in a little bit of oil until they are tender and brown. Serve with warmed tortillas and toppings of your choice.