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Chicken Fajitas

Chicken Fajitas deliver a vibrant and mouthwatering experience with seasoned chicken, sautéed vegetables, and warm tortillas—perfect for family dinners or casual gatherings.
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Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs chicken tenderloins or boneless, skinless chicken breasts Use pounded chicken breasts for even cooking.
  • ¼ cup vegetable oil For marinating the chicken and cooking the vegetables.
  • 3 cloves garlic, minced Adds flavor to the marinade.
  • 1 tbsp lime zest Zest from 2 limes.
  • 1 tsp cumin
  • ¾ tsp oregano
  • ¾ tsp ancho chile powder
  • ½ tsp smoked paprika
  • 1 tsp salt For marinating the chicken.
For the Vegetables
  • 2 tbsp vegetable oil For sautéing the vegetables.
  • 1 large red onion, sliced ¼ inch thick
  • 2 bell peppers, sliced ¼ inch thick Use any color you prefer.
  • ¼ tsp salt For seasoning.
  • ½ tsp sugar To balance out the flavors.
For Serving
  • 8-12 pieces small soft flour tortillas Adjust based on preference.
  • sour cream For serving.
  • guacamole Store-bought or homemade.
  • salsa Store-bought or homemade.
  • shredded cheese For topping.
  • chopped cilantro For garnish.

Method
 

Preparation
  1. If using chicken breasts, place each chicken breast in a sealable plastic bag. Using a meat mallet, pound the chicken to an even thickness of ½ inch.
  2. Place a gallon zip-lock bag inside a medium bowl. Add the vegetable oil, minced garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika, and salt into the bag. Use your hands to mash the bag gently, mixing the marinade thoroughly.
  3. Add the chicken tenderloins or the pounded chicken breasts to the marinade bag. Seal it shut while releasing any excess air, then massage the marinade into the chicken until well-coated. Let this sit in the refrigerator to marinate for at least 8 hours or up to 24 hours for maximum flavor.
Cooking the Vegetables
  1. In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Once hot, add the sliced onions and bell peppers along with ¼ teaspoon of salt and ½ teaspoon of sugar.
  2. Sauté the vegetables, stirring occasionally, until they become softened and start to caramelize, around 8 to 10 minutes. Add ¼ cup of water to deglaze the pan, scraping up the browned bits from the bottom.
  3. Cook until the water evaporates and the vegetables are tender-crisp. Set aside.
Grilling the Chicken
  1. Preheat your grill to high heat. Oil the grates to prevent sticking.
  2. Grill the marinated chicken for 2 to 3 minutes on each side or until cooked through. Let the chicken rest for a few minutes before slicing it into ½-inch strips.
Serving
  1. Arrange the sliced chicken and sautéed vegetables on a serving platter. Let everyone build their own fajitas using the warm tortillas and your choice of toppings like sour cream, guacamole, salsa, shredded cheese, and chopped cilantro.

Notes

For best flavor, allow your chicken to marinate overnight. Feel free to mix in other vegetables, such as zucchini or mushrooms. If you don’t have access to a grill, you can also cook the chicken on a stovetop grill pan or bake it in the oven at 375°F (190°C) for approximately 20-25 minutes.