Chicken Fajita Recipe

Juicy marinated chicken, tender peppers, and onions are cooked to perfection for a flavorful, restaurant-style meal that's perfect for summer dinners, cookouts, or busy weeknights.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 20

Marinate 4

Total Time 35

Servings fajitas

Calories 181kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

Fajitas:

4 Chicken Breasts boneless, skinless
3 Bell Peppers red, orange and yellow.
1 Onion

Marinade

1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
2 cloves garlic minced
3 tsp vinegar
2 tsp soy sauce
1 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp onion powder

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, bell peppers and onions with the marinade. 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 grilling.
Marinate for at least 4 hours, but longer if possible.
Grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan.
Use the reserved marinade to baste meat as you cook.
When everything is cooked slice the meat, peppers and onions into strips
Combine in a bowl and pour in the remaining reserved marinade (do not use the liquid that the chicken was marinading in)
Serve with tortillas.

How to cook chicken fajitas on the stovetop

Heat the skillet. Heat a large cast iron skillet over medium-high heat. Add a small amount of oil and allow the pan to get nice and hot.
Cook the chicken. Remove the chicken from the marinade, allowing the excess marinade to drip off. Add the chicken to the hot skillet and cook for about 5-7 minutes per side, depending on thickness, or until the chicken reaches an internal temperature of 165°F.
Let the chicken rest. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips
Cook the vegetables. Add the sliced peppers and onions to the same skillet. Cook over medium-high heat, stirring occasionally, until they are tender and slightly charred around the edges, about 5-7 minutes. Add a little more oil if needed
Combine and serve. Add the sliced chicken back to the skillet with the peppers and onions and toss everything together. Serve immediately with warm flour or corn tortillas and your favorite fajita toppings.
Tip: Don't overcrowd your skillet. If necessary, cook the chicken or vegetables in batches so they sear and caramelize instead of steaming. A hot cast iron skillet will give you the closest result to cooking your fajitas on the grill.

Notes

Butterfly the chicken or pound it thinner before you add it to the marinade to insure the chicken cooks evenly.
Don't skip the marinade. Give the chicken at least 2 hours to marinate, but overnight is even better for maximum flavor and tenderness.
Liquid smoke is the secret ingredient. It adds that authentic grilled flavor to the marinade, especially if you're cooking the fajitas indoors. A little goes a long way!
Pound the chicken to an even thickness. This helps it cook evenly and prevents the thinner ends from drying out before the thicker parts are done.
Slice the vegetables evenly. Cutting the peppers and onions into similar-sized strips ensures they cook at the same rate.
Don't overcook the chicken. Grill until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing. Resting keeps all those delicious juices in the meat.
Cook over medium-high heat. Whether you're grilling or using a cast iron skillet, high heat gives the chicken and vegetables those delicious browned edges and smoky flavor.
Warm your tortillas. A few seconds on the grill, in a dry skillet, or wrapped in foil in a warm oven makes a big difference in both flavor and texture.
Set up a fajita bar. Serve with shredded cheese, sour cream, guacamole, salsa, pico de gallo, cilantro, and lime wedges so everyone can build their own perfect fajita.
Make extra for meal prep. Leftover chicken and vegetables are delicious in salads, rice bowls, quesadillas, burritos, or even scrambled eggs the next morning

If you're not familiar with liquid smoke, you can find it near the bbq sauces in a small bottle.

Nutrition