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In a small bowl, combine the rub ingredients and mix together with a fork. Set aside.
Make a marinade by whisking together the white wine, lime juice, soy sauce and Worcestershire sauce.
Place the chicken in a large zipper baggie, or a shallow baking vessel. Close the baggie, or cover the dish with plastic wrap, and place in the refrigerator for 2 hours, or overnight. Turning a few times.
Meanwhile, heat the olive oil in a large skillet over medium-hight heat. Add the onions and cook for about 10 minutes, until starting to soften. Add the soy sauce and cook for another 10 minutes, until starting to brown and caramelize. Set aside.
Pre-heat your grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade. Sprinkle 1/4 cup of the rub all over the meat. Save any unused rub for another use.
Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches approx. 160°F. Remove from heat and let rest for 5 to 10 minutes.
Heat a fajita pan, or cast iron skillet, over medium-high heat,
Meanwhile, cut the chicken diagonally across the grain into strips.
Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.
Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
Serve with warm tortillas and all the fixins.