Chicken Fajitas Recipe: Marinade

Video Transcript

"Okay. We're making these fabulous fajitas. They're about half way cooked. About a third to a half way cooked. I'm going to show you guys what they're looking like right now with the green onions, I'm sorry the green peppers, my bad, and the white onions. Alright so. I think it's actually time that we're going to add our salt and pepper. It doesn't need a ton but I like to use the salt and pepper to give it some extra salt and the pepper for a little bit of a peppery taste. Okay don't over salt. Don't ever over salt. You know what it's like when you taste something that's way, way, way too salty. It's just not yummy anymore. It's just too much and you're going to wake up all puffy the next day so. Pepper man I don't think you can go wrong. Just go for it. A lot of your marinades are already going to have some of that pepper anyway. But I love ground pepper. Fresh ground pepper's even better. And the fresh ground salt also if you guys have some grinders and stuff use those definitely. In just a second we're going to come back and we're going to start cutting up our chicken inside, I do it inside the pan. Anyway a lot of you guys may want to, because like Teflon may cause cancer they say? Everything causes cancer but use your cutting board. Your plastic cutting board or your wooden cutting board. We've talked about the glass cutting board, come on people. Alright sorry if I'm putting like glass cutting board people out of business but it's just absolutely ridiculous. So we're going to be cutting those up here in just a minute."