If you've ever encountered it, you know how frustrating it can be: Your chicken fajitas are too dry. Fret no more! There's ...

Cut three or four slashes into each chicken piece, through the skin and into the flesh. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso.

The all-time favorite Mexican wraps, Chicken Fajita, is a fun recipe to do with kids as they get to make their own wrap, serve the tortillas with guacamole,sour cream and cheese. Slice the chicken ...

Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken ...

Combine two tablespoons of fajita seasoning mix with 1 tablespoon olive oil and 2 tablespoons lime juice. This will be enough ...

beer, and chicken in a large freezer bag. Seal and allow to marinate overnight or for at least 1 hour. Preheat a barbecue or chargrill pan over high. Remove chicken from marinade and sprinkle with ...

It also helps to thicken the marinade slightly, allowing it to better coat and adhere to the chicken fajitas. Adds a zesty, ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

Chicken breasts can divide a group of chefs because they're simultaneously so popular yet often uninspiring. Even grilling expert Steven Raichlen is ambivalent: "You could describe them two ways ...