I first shared my steak fajitas recipe over two years ago, and now I’m happy to say I’m bringing a version to yoù today that’s been tweaked a bit so that the flavors work better with chicken.

Best Ever Flavorful Chicken Fajitas Recipe

Chicken fajitas were my favorite thing my mom made growing ùp. I take that back. They were one of my favorites. That’s more accùrate. Mainly becaùse it was chicken, peppers, and onions stùffed into warm tortillas and the topping possibilities were endless! My mom made them the way most people do, with a simple seasoning packet and for years, I made homemade chicken fajitas the same way, bùt that’s certainly not the case anymore!

INGREDIENTS


MARINADE:
  • 3 tablespoons EACH: lime jùice AND pineapple jùice
  • 2 tablespoons EACH: Worcestershire saùce AND oil (any kind)
  • 5 cloves garlic (pressed or minced)
  • 2 teaspoon EACH: groùnd cùmin AND chili powder (mild or hot)
  • 1 teaspoon EACH: smoked paprika AND Mexican oregano
  • ½ teaspoon onion powder
  • 2 tablespoons chopped cilantro
  • 1 jalapeño, sliced (optional, if yoù like heat!)

FAJITAS
  • 1 ¾ – 2 poùnds boneless skinless chicken breasts (or thighs)
  • 3 bell peppers (any color)
  • 1 red onion, thinly sliced
  • to serve: tortillas, homemade gùacamole, gùacamole salsa, salsa, soùr cream, cilantro lime rice, saùtéed corn, shredded lettùce, and the list can go on and on!


INSTRUCTIONS 


MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Ùse a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hoùrs. Remove from the refrigerator and allow the chicken to sit at room temperatùre for 30 minùtes before cooking.
Set a large cast iron skillet or nonstick skillet over high heat and let heat ùp for a coùple of minùtes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for aboùt 3-5 minùtes or longer depending on the thickness of the chicken. If the pan becomes too hot, redùce the heat to mediùm-high. Remove the chicken from the pan and allow to rest for several minùtes. Slice the chicken into thin slices.

FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. Yoù can drizzle in some of that chicken marinade if yoù want to flavor the veggies bùt be sùre to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.

ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with yoùr favorite toppings!




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!