Chicken Fajitas are a quick and easy family favorite. The flavor in this chicken fajita recipe is amazing!
We love chicken fajitas and I have tried many different recipes. One of my favorites is from Our Best Bites, an amazing food blog. If you haven’t visited Kate and Sara over there, you must!
This chicken fajita recipe is on regular repeat at our house. And given that I am constantly experimenting with new recipes, that doesn’t happen very often. But these babies are just so good. The secret is in the liquid smoke. It really adds to the grilled fajita flavor and makes this dish amazing!
Before putting these chicken fajitas on the grill, they are marinaded in a mixture of liquid smoke, soy sauce and a great blend of spices. Kate and Sara recommend making extra of the sauce because it is so good. And I recommend you follow their advice! After the chicken and peppers are griled, more of the amazing sauce is poured over them.
If you have time to marinade and grill your fajitas, this is the go to recipe that you should use.
Check out a few other easy fajita recipes :
Chicken Fajita Recipe
Fabulous Fajitas
Ingredients
- 1/4 C fresh lime juice
- 1/3 C water
- 2 T vegetable oil
- 2 cloves garlic pressed or finely minced
- 3 t vinegar
- 2 t soy sauce
- 1/2 t liquid smoke* I used 1 tsp.
- 1 t salt
- 1/2 t chili powder
- 1/2 t cayenne pepper
- 1/4 t ground black pepper
- 1/4 t onion powder
- *If you're not familiar with liquid smoke you can find it near the bbq sauces in a small bottle And please don't make this without it! It's definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you're wondering, it actually is real smoke in liquid form.
For the Fajitas:
- 4 Boneless skinless chicken breasts about 3-4 large ones. Steak is also great.
- 3 Bell Peppers about 3 large ones I used a red, orange and yellow.
- 1 Onion I used a Walla Walla Sweet Onion.
Instructions
- Mix all the marinade ingredients together and place in a zip-lock bag.
- Before you put the meat in, reserve a little marinade to use at the end.(about 1/4 a cup)
- Then toss in the chicken or steak, and bell peppers and onions or if you want more marinade for the meat do not include the peppers and onions.
- Just coat them with some olive oil and salt before griling.
- Marinade for at least 4 hours, but longer if possible.
- Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan.
- Use the reserved marinade from the bag to baste meat as you cook. (This is not the 1/4 cup you reserved)
- Here are some tips from Our Best Bites to help make your fajitas truly fabulous!:
- I usually double the marinade, or 1 1/2 it because I have this weird thing where I like to see my meat swimming.
- Once it's all combined, immediately reserve about 1/4 cup, and set it aside.
- I then butterfly my chicken, or pound it thinner, because that increases the marinade-to-chicken ratio!
- I toss all of the meat in the bag of marinade, but leave the peppers and onions out.
- Only reason being that I usually want all of the marinade for the meat (see above weirdness), and the veggies get a splash of it at the end with the marinade I reserved.
- But if you have enough marinade, go ahead and do the veggies too.
- I slice my onion into about 1/2 inch slices, and leave the slices in tact.
- Then I quarter the peppers.
- When they're ready to grill I toss the veggies with a little olive oil and salt and pepper if I haven't included them in the marinade
- When everything is cooked slice the meat, peppers and onions into strips
- Combine in a bowl and pour in the reserved marinade (do not use the liquid that the chicken was marinading in.
- Serve with tortillas (I used the uncooked tortillas from Costco and cook them up fresh!)
Nutrition
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I read with interest this post; largely because I read that your husband hasMeneier’s disease. I had the surgery because the attacks were so violent and horrible. I wonder if I could ask more question in private about your husbands diet. I am going to google the “zone diet” now.
Thanks,
desi
Desi – please feel free to email me privately.
Thank you.
Desi
Hands down the best fajitas I’ve ever tried! Made them twice in one week for different guests & everyone was loving them. On my list of favorites now.
So lovin’ your blog!
Jessica, so glad the fajitas were a hit at your house!
Glad you like Sara and Kate’s food blog. I told my hubby this morning that I am making fajitas for dinner, and I’m going to try this recipe out for the first time. Can’t wait, especially now that it’s got Leigh Anne’s stamp of approval :).
I have to pop in to say hello, because I don’t even know you, but I found your blog one day while blog-hopping. I check it all the time now because I love all of the fun things you post (and yummy food)! So I was surprised and happy to see the fajita recipe on here! I’m glad you like it too. It’s my favorite (obviously, lol). Totally unrelated, but I love to see the pics you post of your garden and flowers too. I’m a horticulturist and I moved away from Oregon not too long ago (to dry dry Idaho) and I miss all of the GREEN. So I get super happy when I see you post pics of you’re flowers and everything 🙂
rachelle »
This is definitely a must try. We have made it twice now and love it – think the search for the perfect fajita recipe is over. Give it a try and let me now what you think!
Tauna »
I think I used a red wine vinegar for the fajitas. I really use apple, white and red wine interchangeably. I haven’t found there to be a big difference. I usually substitute white vinegar for rice vinegar when that is called for and can’t taste a difference.
I have a cooking question for you. When a recipe calls for vinegar and they don’t specify which kind. What kind of vinegar do you use normally? This is probably a very basic cooking 101 question. I’ve always wondered and never asked.
Tell Jim Happy Birthday from us.
a must try! we did fajitas sunday from a restaurant recipe i have (a restaurant we really really like, an the real recipe from the website!) and we just didn’t end up loving them. (whoever heard of rosemary and thyme in fajitas anyway?) perhaps this one will be the end of the fajita recipe search for us–