Ingredients:

  • 900g – 1 kg (2–2.2 lbs) Boneless, Skinless Chicken Breasts or Thighs (sliced thinly)
  • ¼ cup (60 ml) Freshly Squeezed Lime Juice
  • 2 Tbsp (30 ml) Freshly Squeezed Orange Juice
  • 3 Tbsp (45 ml) Light Olive Oil or Avocado Oil
  • 1 tsp (5 ml) Worcestershire Sauce (or Soy Sauce/Tamari)
  • 2 tsp Smoked Paprika
  • 2 tsp Ground Cumin
  • 1 ½ tsp Dried Mexican Oregano
  • 1 Tbsp Chili Powder (e.g., Ancho or New Mexico variety)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Onion Powder
  • ¼ tsp Cayenne Pepper or Chipotle Powder (adjust to heat preference)
  • 4 cloves Garlic (minced finely or pressed)

Instructions:

  1. Prepare the Protein: Trim the chicken and slice it thinly, cutting against the grain into strips approximately ½ inch (1 cm) wide. Place the sliced chicken in a large Ziploc bag or glass container.
  2. Build the Marinade: In a mixing bowl, whisk together the lime juice, orange juice, oil, and Worcestershire sauce. Add all the spice blend ingredients (paprika, cumin, oregano, chili powder, salt, pepper, onion powder, and cayenne/chipotle) and the minced garlic. Whisk vigorously until the marinade is fully combined and smooth.
  3. Marinate: Pour the entire marinade mixture over the sliced chicken. Seal the bag or container and massage the marinade into the chicken for 1 minute, ensuring every piece is coated. Refrigerate for a minimum of 30 minutes, or ideally 2–4 hours for maximum flavor and tenderness (do not exceed 8 hours).
  4. Cook the Fajitas: Heat a large cast iron skillet or heavy pan over high heat until smoking hot. Remove the chicken from the marinade and discard the remaining liquid. Add the chicken to the searing hot pan in a single layer—do not overcrowd. Cook for 5–7 minutes, stirring occasionally, until deeply coloured, slightly charred around the edges, and fully cooked through. Serve sizzling hot.