Chicken Fajitas
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Smoky grilled chicken, sizzling peppers and onions, and all the classic accompaniments—whip up chicken fajitas at home that rival those from your favorite Tex-Mex restaurant!
Chicken fajitas are a popular Tex-Mex dish with flavorful chicken strips served with sautéed onions and bell peppers. The chicken is marinated in a mix of warm spices, lime, and garlic, which helps tenderize the meat and boost flavor. Served with warm flour tortillas and toppings like guacamole, sour cream, salsa, and shredded cheese, fajitas are always a hit.
In restaurants, fajitas are often served on a sizzling cast iron plate for added flair. While it might be tricky to replicate that sizzling experience at home, my version is just as tasty, if not better! These fajitas are flavorful, customizable, and easy to prepare, making them perfect for weeknight dinners or casual get-togethers. Plus, leftovers are great in salads, tacos, burritos, and more.
“Amazing! These are by far the best fajitas! I may or may not have licked the platernrn”
What You’ll Need To Make Chicken Fajitas
- Chicken: You can use boneless skinless chicken breasts or chicken tenderloins for this recipe. If using breasts, they need to be pounded to an even thickness before marinating. Tenderloins do not require pounding, making them a a great time-saver.
- Vegetable oil: The base for the marinade. Also used to cook the peppers.
- Garlic: Adds a pungent, aromatic flavor to the marinade.
- Lime zest: Provides a bright, citrusy flavor to the dish without the risk of toughening the chicken, as lime juice would.
- Cumin, oregano, ancho chile powder, smoked paprika: This blend of spices adds warmth, earthiness, and a smoky flavor to the fajitas. Skip the fajita seasoning packet from the supermarket—it contains additives and isn’t nearly as tasty as what you can pull together quickly at home. If you’d like to add a little heat, include a generous pinch of cayenne pepper.
- Soft flour tortillas: The wrap for the fajitas.
- Red Onion & Bell Peppers: This classic fajita duo provide sweetness and crunch, adding a fresh, vibrant element to the fajitas. If you’re a spicy food lover, try substituting some of the bell peppers for jalapeño peppers.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
First, pound the chicken breasts to an even 1/2-inch thickness. This helps tenderize the chicken and makes sure it cooks evenly. (If you’re using chicken tenderloins, you can skip this step.)
Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). Note that I don’t use lime juice in the marinade. I find that acidic ingredients alter the texture of boneless skinless chicken breasts, making them tough and leathery. The zest of the lime imparts lime flavor without changing the texture of the meat.
Mash all of the ingredients together, then add the chicken to the marinade and place in the fridge for at least 8 hours or overnight—the longer you marinate, the more flavor your fajitas will have.
When you’re ready to grill, heat the oil in a large pan over medium-high heat. Add the peppers and onions.
Cook over medium-high heat until the vegetables start to brown. Add a splash of water to deglaze the pan, scraping up the brown bits, and keep cooking until the veggies are caramelized and tender-crisp. (This veggie mixture can be prepared up to 3 days ahead of time and reheated in the microwave.)
When you’re ready to serve the fajitas, preheat the grill. Grill the chicken, covered, for 2 to 3 minutes per side.
Transfer the chicken to a cutting board and slice into strips. Arrange the chicken and peppers on a platter and set out with all the fixins, like guacamole, salsa, shredded cheese, sour cream and cilantro. Be sure to warm your tortillas before serving; warming helps to make the tortillas softer and more pliable, and it also enhances their flavor.
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Chicken Fajitas
Ingredients
For the Chicken
- 1½ to 1¾ lbs chicken tenderloins or boneless, skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon lime zest, from 2 limes
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ¾ teaspoon ancho chile powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 8 to 12 small soft flour tortillas
For the Peppers
- 2 tablespoons vegetable oil
- 1 large red onion, sliced ¼-in (6-mm) thick
- 2 bell peppers sliced ¼-in (6-mm) thick
- ¼ teaspoon salt
- ½ teaspoon sugar
Optional Accompaniments For Serving
- Sour cream
- Guacamole, store bought or homemade
- Salsa, store bought or homemade
- Shredded cheese
- Chopped cilantro
Instructions
- (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-in (13-mm) thickness.
- Open a 1-gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika, and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
- Clean the grill and preheat to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup (60 ml) of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup (60 ml) more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch (13-mm) strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4 to 6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen,
I don’t have an outdoor grill. Any suggestions for grilling the chicken indoors? And for how long they should be cooked on each side?
Thank you
Hi Janelle, You can use the oven or the stove to cook them inside. If you use the oven, I’d place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes per side, or until chicken is done. If you use the stove (you’ll need to turn the oven on too), sear the chicken in an oven-proof sauté pan over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5-10 minutes. Hope you enjoy!
I’m making for my mom on mother’s day tomorrow. She’s not big on spicy food. It’s not too spicy is it?
No, they’re not spicy at all. Hope your mom enjoys!
I would be most grateful if you could explain the differences between fajitas, burritos, tacos, enchiladas and any other wrap type Mexican food. It sometimes seems as if some are used inter-changeably.
Many thanks
Good question Gordon – it can be a little dizzying distinguishing between all of them! This is how I see them:
-Burritos are large tortillas typically filled (unless they’re breakfast burritos like in this recipe) with things like meat, rice, beans, cheese, sour cream and/or guacamole. They are generally rolled with the ends folded in to enclose all the ingredients.
-Fajitas are made with strips of sauteed or grilled chicken or beef (often with onions and bell peppers). They’re usually served with flour tortillas on the side and other condiments like guacamole, salsa, sour cream and/or cheese that can be rolled into the tortillas with the meat.
-Enchiladas are usually corn tortillas that are filled with shredded meat and/or cheese, then covered in enchilada sauce and cheese, and baked.
-Tacos can be served in a hard or soft shell and contain ground beef, chicken, or turkey and condiments like salsa, shredded lettuce and/or cheese.
Hope that helps!
Most helpful Jenn, thanks and stay safe.
The Chicken Fajitas was a huge success! My boys and I were looking for ‘fun’ ways to eat chicken breast. We came across your website. The recipe was very easy to follow, the flavors were very good. Everyone in my family loved it! For dessert we made the French Apple Cake. It was the best ending for a perfect meal. Thanks Mrs. Segal!
Amazing explanation! Will make soon! Thank you!
I just made this tonight. Delicious.
Just like the rest of the recipes I have made. Thank you.
These were a huge hit! My family loved them and ate every bite! I made them in my cast iron skillet bc I was in a hurry. Came together quickly and all my teenagers couldn’t stop talking about how good they were. Thanks for a recipe I will make often.
YASSS!!! hunny, lol. Hands down one of the best recipes I’ve had from Jen. 5 stars all the way. I did not use a grill however I did use a grill pan instead of an outside grill, I let the chicken marinate overnight and it was a hit. I did not make the veggies but I just made soft tacos with the traditional taco toppings. It was great. My husband commented on how juicy the breast was. I was going to make spaghetti tomorrow but I have another breast that I think I will have again for lunch lol. I followed the seasonings to a T and it was perfect. Thank you Jen for your recipes and the book.
Absolutely delicious. This is the only fajita recipe I use. I make exactly as shown too! I once served it at a friendly get-together and everyone loved it.
Hello, I just have a question about this recipe and the enchiladas. Are these recipes you can freeze? If yes, at what point can you freeze them? Thank you.
Hi Melanie, you could make the marinade for the chicken, put the chicken in, and freeze it in the marinade or fully cook and freeze the chicken. For the enchiladas, once they’re cooked, they can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot. Hope that helps!
As always, Jenn’s recipes are a home run! Made this for my family when I was pressed for time tonight and had about 40 minutes to get dinner on the table. Didn’t have time to marinate for more than 10 minutes and it still turned out great. Too cold to grill so baked on convection at 405 til chicken was done and veggies were browned (chicken took about 8 minutes, veggies took about 14). Served with pico, sliced avo, shredded cheese and sour cream. DELCIOUS!