Chicken FajitasChicken FajitasChicken Fajitas
Flavorful chicken fajitas marinated in a blend of citrus juices, spices, and aromatics to create an incredibly delicious meal.
Prep Time
2h 15m
Cook Time
15m
Servings
6 servings
Difficulty
easy
IngredientsIngredientsIngredients
Marinade
- Lime juice3 tbsp
- Pineapple juice3 tbsp
- Worcestershire sauce2 tbsp
- Oil (any kind)2 tbsp
- Garlic, pressed or minced5 cloves
- Ground cumin2 tsp
- Chili powder (mild or hot)2 tsp
- Smoked paprika1 tsp
- Mexican oregano1 tsp
- Onion powder1/2 tsp
- Cilantro, chopped2 tbsp
- Jalapeño, sliced (optional, for heat)1 whole
- Salt1 1/2 tsp
- Black pepper1/2 tsp
Fajitas
- Boneless skinless chicken breasts (or thighs)2 pounds
- Bell peppers (any color), sliced3 whole
- Red onion, thinly sliced1 whole
- Oil for cooking2 tsp
For Serving (Optional)
- Tortillas
- Guacamole
- Salsa
- Sour cream
- Cilantro-lime rice
- Shredded lettuce
Flavorful chicken fajitas marinated in a blend of citrus juices, spices, and aromatics to create an incredibly delicious meal.
InstructionsInstructionsInstructions
MARINADE: Combine the lime juice, pineapple juice, Worcestershire sauce, oil, garlic, cumin, chili powder, smoked paprika, Mexican oregano, onion powder, chopped cilantro, and jalapeño slices (if using) along with 1½ teaspoons salt and ½ teaspoon black pepper. Whisk everything together. Add the chicken breasts to the marinade, cover, and refrigerate for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan. Cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the pan and allow to rest for several minutes. Cook the remaining chicken the same way. Slice the chicken into thin strips.
FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, then add half the sliced onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of the chicken marinade for extra flavor, but be sure to cook the vegetables thoroughly. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining vegetables the same way.
ASSEMBLY: Serve the chicken fajitas in warm tortillas or on rice bowls topped with your favorite toppings such as guacamole, salsa, sour cream, cilantro-lime rice, or shredded lettuce.
Prep Time
2h 15m
Cook Time
15m
Servings
6 servings
Difficulty
easy
IngredientsIngredientsIngredients
Marinade
- Lime juice3 tbsp
- Pineapple juice3 tbsp
- Worcestershire sauce2 tbsp
- Oil (any kind)2 tbsp
- Garlic, pressed or minced5 cloves
- Ground cumin2 tsp
- Chili powder (mild or hot)2 tsp
- Smoked paprika1 tsp
- Mexican oregano1 tsp
- Onion powder1/2 tsp
- Cilantro, chopped2 tbsp
- Jalapeño, sliced (optional, for heat)1 whole
- Salt1 1/2 tsp
- Black pepper1/2 tsp
Fajitas
- Boneless skinless chicken breasts (or thighs)2 pounds
- Bell peppers (any color), sliced3 whole
- Red onion, thinly sliced1 whole
- Oil for cooking2 tsp
For Serving (Optional)
- Tortillas
- Guacamole
- Salsa
- Sour cream
- Cilantro-lime rice
- Shredded lettuce
InstructionsInstructionsInstructions
MARINADE: Combine the lime juice, pineapple juice, Worcestershire sauce, oil, garlic, cumin, chili powder, smoked paprika, Mexican oregano, onion powder, chopped cilantro, and jalapeño slices (if using) along with 1½ teaspoons salt and ½ teaspoon black pepper. Whisk everything together. Add the chicken breasts to the marinade, cover, and refrigerate for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan. Cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the pan and allow to rest for several minutes. Cook the remaining chicken the same way. Slice the chicken into thin strips.
FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, then add half the sliced onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of the chicken marinade for extra flavor, but be sure to cook the vegetables thoroughly. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining vegetables the same way.
ASSEMBLY: Serve the chicken fajitas in warm tortillas or on rice bowls topped with your favorite toppings such as guacamole, salsa, sour cream, cilantro-lime rice, or shredded lettuce.