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Nutrition Facts
Serving Size 1 (338g) Recipe makes 6 servings
Calories 225
Calories from Fat 54		(24%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 1553mg		64%
Potassium 535mg		15%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 0.9g	3%
	Sugars 3.1g
Protein 30.4g		60%
detailed view... how is this calculated?

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Recipe #40113 | 1½ hours | 1¼ hours prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Bev
Sep 13, 2002

I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup beer
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon hot sauce
3 cloves garlic, minced
1 sweet onion, cut into 1/2 inch-thick slices
1 green bell pepper, halved
6 skinless boneless chicken breast halves
flour tortilla

Toppings

salsa
sour cream
shredded cheese
chopped avocado

Directions

1
Whisk together first 7 ingredients until well blended.
2
Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
3
Seal, turning to coat.
4
Chill 1 hour.
5
Place chicken in remaining zip-top bag; add remaining beer mixture.
6
Seal, turning to coat.
7
Chill 1 hour, turning once.
8
Drain chicken, discarding marinade.
9
Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
10
Grill bell pepper 5 minutes.
11
Cut chicken into thin slices, and cut bell pepper into thin strips.
12
Serve chicken, onion, and bell pepper with flour tortillas.
13
Serve with desired toppings.
14
*1(1 1/2-pound) package flank steak may be substituted for chicken.
15
Marinate 4 hours.
16
Grill flank steak 10 minutes on each side.

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Featured Reviews for This Recipe

From: CindiJ

On Dec 12, 2007

These were awesome! We really like onions so I used 2 medium for this batch. In fact I made 2 batches, one with chicken and the other beef. I did rub the meat with ground cumin before slicing and placing in marinade. We will make these again I'm sure - thanks so much for another wonderful recipe!

1 person found this review helpful

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From: LonghornMama

On Jul 17, 2007

These are fantastic! Even my husband commented how moist and delicious the chicken was, which is high praise since he usually only eats beef fajitas. I have to admit, I don't usually like chicken fajitas either, but I absolutely loved these. Marinated the meat a couple of hours which was more than enough to impart a great flavor. Have never made peppers and onions for fajitas directly on the grill and found the veggies stay a little firmer but have a great smokey taste. Will make this again. Thanks for sharing the recipe!

1 person found this review helpful

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From: federico

On Jul 29, 2004

This is one of the best recipies I have ever tried for fajitas. I've made it twice now, and we'ver really enjoyed them both times. I prefer to slice the chicken first, then marinate it overnight. I don't marinate the veggies at all — I just lightly coat them with olive oil and grill them. The chicken is so flavorful that marinating the veggies is almost overkill. One other comment — I just use the juice of one lemon, rather than the amount called for in the recipe. I think it's about the same. Thanks for the keeper, Bev!

3 people found this review helpful

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From: sunny_day

On Sep 23, 2002

For pure simplicity, I choose to slice the chicken breasts and the veggies prior to marinating, left them to chill together for 2 hours and after draining, grilled them all together. The taste was still great. Although, in the future, after preparing the chicken, salsa, cheese and sour cream in the tortilla, I will put them in the oven a couple minutes to warm up because I found they cooled down quite a bit by the time they were placed on the table to be served. Otherwise, Prima!

3 people found this review helpful

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