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Chicken fajitas
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Chicken Fajitas

A flavorful marinade makes juicy and flavorful chicken served alongside sauteed vegetables. These fajitas are perfect for family dinners and are a favorite in my home.
Prep Time10 minutes
Cook Time30 minutes
Marinade1 hour
Total Time1 hour 40 minutes
Course: dinner, Main Course
Cuisine: Mexican
Keyword: chicken breasts, chicken fajitas, chicken marinade, easy recipes, fajitas, grilled chicken, healthy, mexican dinners, Mexican dishes, mexican food, National fajitas day, sauteed chicken, sauteed vegetables, shrimp marinade, trending recipes
Servings: 5 servings

Equipment

  • Cast iron pan 10-12 inch

Ingredients

  • 2 large boneless, skinless chicken breasts, cut in half lengthwise.
  • 2 bell peppers, cut into thin strips. Any color is fine. I like red and yellow.
  • 1 large yellow or red onion, cut into thin slices
  • 1/4 cup vegetable oil plus more for cooking
  • 1 tbsp. chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp tajin plus 1 tsp for the bell peppers
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp minced garlic
  • 1 tbsp. chipotle mayo I love Boar's Head Goourmaise
  • fajita size flour tortillas
  • 3 limes
  • 1 tbsp. cilantro, minced
  • Favorite sides and toppings see list suggestions above

Instructions

  • Let's start with the marinade.
  • In a medium sized bowl, combine the chili powder, cumin, garlic, oregano, 2 tsp tajin, garlic, salt, pepper, chipotle mayo, cilantro, and vegetable oil.
    Whisk together until smooth.
    fajita marinade
  • Coat the chicken breasts. Cover and refrigerate for at least 1 hour or overnight.
  • When you are ready to cook -
    Grill on 400° until cooked through.
    Cast iron - Heat on med-high, add 1 tbsp. of vegetable oil.
    Add the chicken breasts and cook for 10 minutes on one side then flip and cook for 10 minutes more or until they and golden and cooked through. Temperature needs to read 165°
  • Remove from the pan and set aside to rest.
  • Wipe out the pan and add 2 tbsp of vegetable oil. Keeping it on med-high heat, add the bell peppers and onions. Sprinkle on 2 tsp. of Tajin.
    Sautee for 10 minutes or until they are tender and charred.
  • While the vegetables are cooking, slice the chicken.
    You can lay the chicken on top of the peppers in the pan and serve or lay it all out on a platter.
    Of course, if you have a fancy fajita pan that is the ultimate presentation.
    Chicken fajitas
  • Heat tortillas and prep sides/garnishes.
    ENJOY!
    Fajitas