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 consisting of flavorful chicken strips served with sautéed onions and bell peppers. The chicken is typically marinated in a mixture of spices, such as chili powder, cumin, and paprika, along with lime and garlic, which adds flavor and helps tenderize the meat. The dish is accompanied by warm flour tortillas and various accompaniments like guacamole, sour cream, salsa, and shredded cheese.
In restaurants, fajitas are presented on a sizzling cast iron plate for added flair. Although replicating that sizzling plate experience at home can be a tad risky, it’s possible to prepare homemade fajitas that are just as good, if not better! My fajitas are not only flavorful and customizable but also super easy to prepare, making them a great option for weeknight dinners or casual gatherings. As a bonus, leftovers taste great in salads, tacos, burritos, and more.
Table of Contents
“Amazing! These are by far the best fajitas! I may or may not have licked the plate”
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, infusing the chicken with depth and richness.
- 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, offering a soft, pliable base that complements the texture and flavors of the filling.
- Red onion: Adds a sharp, slightly sweet flavor to the pepper mixture.
- Bell peppers: 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
To begin, pound the chicken breasts to an even 1/2-inch thickness. This both tenderizes the chicken and ensures that it cooks evenly. (Note: If 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 and marinate for at least 8 hours or overnight.
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 they start to brown.
Deglaze the pan with a little water, scraping up the brown bits, and continue cooking until the vegetables are caramelized and tender.
When you’re ready to eat, preheat the grill to high. 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.
Frequently Asked Questions
Fajitas truly shine when prepared fresh, yet prepping in advance can help. Marinating the chicken beforehand not only saves time but also infuses it with robust flavors, enhancing its taste and tenderness. Additionally, the onion and pepper mixture can be sliced and cooked ahead of time, then simply reheated in the microwave when you’re ready to serve.
Absolutely! While chicken is a popular choice for fajitas, you can easily substitute it with beef (see my carne asada recipe) or shrimp (use the shrimp from my shrimp tacos recipe).
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Chicken Fajitas
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!
Ingredients
For the Chicken
- 1½ to 1¾ pounds 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
- 8-12 small soft flour tortillas
For the Peppers
- 2 tablespoons vegetable oil
- 1 large red onion, sliced ¼" thick
- 2 bell peppers, sliced ¼" 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-inch 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 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 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 strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 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.
- Make-Ahead Instructions: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
Pair with
Nutrition Information
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- Serving size: 1 fajita (not including optional accompaniments)
- Calories: 243
- Fat: 11g
- Saturated fat: 1g
- Carbohydrates: 20g
- Sugar: 3g
- Fiber: 2g
- Protein: 15g
- Sodium: 567mg
- Cholesterol: 36mg
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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I only let it marinate for three hours and we baked it because it was raining. Despite the changes it still turned out awesome! My new go-to fajita recipe!
Loved this dish. The peppers and onions were filled with flavor. I substituted yellow onions for the red and they were fantastic. The marinade filled the chicken with flavor once cooked. (I left my chicken in overnight.)
I used larger burrito sized tortillas which was a mistake. Better to have done smaller ones and served multiple portions.
The chicken came out delicious and so moist!
Made these the other night for dinner. Easy, breezy beautiful thing to make, taste was amazing, served these with cilantro rice. YUM!
I made these fajitas this past weekend for 10 people and they were a huge hit. Never again will I make fajitas with a premade mix. Being grilled, the chicken was so easy to slice and serve. Jenn, do you think a skirt steak could be done in the same manner for beef fajitas?
Glad everyone enjoyed, Jane! I do think it would work with skirt steak or flat iron steak. Lmk how it turns out if you try it 🙂
Yet another homerun recipe from Jenn! My whole family loved these fajitas, and they couldn’t have been easier. I marinated the chicken overnight, which made dinner prep almost negligible the next day. I served the fajitas with the black bean, corn, and pepper salad with chipotle-honey dressing that’s also on this site (minus the avocado, as they looked lousy at the store). My husband started spooning the black bean salad onto his fajitas and rolled them into little burritos that he declared were outstanding. We all agreed that we would happily eat the marinated grilled chicken on its own, maybe served with the Mexican rice from this site and a side vegetable. Keep the great recipes coming, Jenn!
These are fantastic – and I’m from Texas, I should know. The bell peppers might be my favorite part – wouldn’t change a thing!
I made this tonight and it was flavorful and delicious! Even better, my whole family enjoyed it:) I was concerned the ancho chili powder might be too spicy for my little ones, but it wasn’t. Thanks for the recipe! I really enjoy your blog.
My family loves fajitas and I try to cook it for them whenever I have a chance. Most of time though, I encounter chicken being dry after it’s been cooked. Is there a way to make it little more juicy and tender?
Hi Leo, Assuming you are not overcooking the chicken, the problem is usually with the marinade (not the cook!). You’ll notice that I do not use acidic ingredients in my marinades for boneless skinless chicken breasts — wine vinegar, lime juice, etc. always make them tough and leathery. I also pound my chicken so that it cooks evenly (left in its natural shape, the thin side of the breast overcooks while the thick side finishes cooking). Try this recipe and be sure not to overcook, and please let me know how it comes out. Good luck 🙂
Hi Jen, I love your recipes and haven’t tried one I didn’t like. I can’t grill the chicken. How would you cook it if you couldn’t grill it?
Thanks, Karen
Hi Karen, You could use a grill pan on the stovetop or broil the chicken. Hope you enjoy 🙂