Chicken Fajitas are a healthy, easy, flavor packed meal that everyone will love!
Sizzling fajitas are the trademark of every local Mexican restaurant. No matter what you ordered, when a server walks past your table with a piping hot skillet of grilled meats and veggies you can’t help but have a twinge of envy. Don’t worry, you can easily make fajitas right at home, and it’s easier than you could have guessed! So grab the chips and salsa and let me teach you how to make the best chicken fajitas at home!
What you’ll love about this recipe:
Ingredients for Chicken Fajitas
As always, this is a quick overview of the ingredients you need for this recipe. For the complete, printable recipe keep scrolling to the recipe card.
- Chicken: boneless skinless chicken breast or boneless chicken thighs work best for this recipe.
- Produce: Bell Peppers, Onions, Red Onions, Jalapenos, Garlic, Limes, and Cilantro
- Tortillas: corn tortillas are traditionally used but flour or low-carb tortillas will also work.
- Olive oil: oil is used in the marinade, you can also use avocado oil if you prefer.
- Sweetener: this recipe requires a small amount of sweetener in the marinade. This can be regular brown sugar or a low-carb alternative such as monkfruit.
Rub or Marinade
There are two common ways to prepare fajitas. You can make a marinade and allow the ingredients to soak up all of that flavor, or make a rub and simply season the ingredients. Both are great options, but for this recipe, I prefer to use a citrus-based marinade.
These chicken fajitas are soaked in a jalapeno lime marinade that infuses the dish with tons of flavor! The marinade requires a few basic ingredients, but most of them you probably have on hand.
How to Make Chicken Fajitas
These fajitas come together in a few basic steps, marinate, grill, assemble. It truly is super easy. However, if you’ve never made fajitas and it seems daughting I’ve documented the entire process below.
Marinate the Chicken
Combine all of the ingredients in a large plastic bag. Once the marinade is combined remove 2 tablespoons and set aside, you will need it later. Cut the chicken into small strips, when considering the size be sure to cut the chicken into small enough pieces it will fit in the tortillas. Add the chicken strips to the marinade and toss to coat. Allow the chicken to marinade at least 1 hour, but up to 24. Remember, the longer it marinates the more flavorful the chicken will be
Slice Peppers and Onions
Thinly slice the peppers and onions. Drizzle with olive oil, salt and pepper and toss to coat.
Heat the Grill
Heat a grill to medium heat, about 350 degrees F. This can be an outdoor grill, or a grill pan if needed. While the grill is heating gather all of the remaining ingredients because once you start cooking the process goes rather quickly.
Grill the Chicken and Vegetables
Remove the chicken from the marinade and grill 2-3 minutes on each side until cooked through. Add the peppers and onions to the grill (use a grill basket if needed) and grill 3-4 minutes until they have reached your desired tenderness.
Assemble the Fajitas
Add the cooked chicken and vegetables to a serving try and drizzle with the two remaining tablespoons of marinade. Using tongs stuff warm tortillas with the fajita mixture and enjoy!
Serve the fajitas while they are piping hot with any of your favorite fixings! In addition to traditional toppings like sour cream and guacamole some great options are Jalapeno Ranch Sauce, Avocado Bacon Dip, or Smoked Queso! If you are looking for a low carb option you can serve this fajitas on Zucchini Tortillas.
Don’t forget to serve these Fajitas with a tasty margarita! This refreshing Mango Margarita, Spicy Watermelon Margarita, or Keto Margarita will definitely hit the spot!
Storing and Freezing
Store any leftover fajitas in an air tight container for up to 5 days. It is best to allow the fajitas to cool completely before storing. Store the fillings separately from the tortillas to prevent the dish from becoming soggy.
To freeze the fajitas allow them to cool completely and store in a large freezer bag. You can freeze fajitas up to 3 months.
Reheat fajitas in 30 second increments in the microwave until warmed through. You can also use an air fryer when heated to 350 degrees F for 4 minutes.
Sure! This recipe works well with other proteins such as shrimp, flank steak, or even portobello mushrooms for a vegetarian option.
Fajitas are usually comprised of grilled protein, onions, and peppers. Traditional fajitas do not generally have cheese, but you can use a great Mexican cheese such as cotija. Other toppings include pico de Gallo, salsa, sour cream, guacamole, cilantro, and lime juice!
Yes. This recipe can be made on a gas, charcoal, or electric grill. It also works in a grill pan or griddle. If you don’t have any of those options available you can also use a nice large heavy bottom skillet.
More Fajita Recipes
- Sheet Pan Fajitas: everything you love about fajitas in a simple sheet pan recipe!
- Flank Steak Fajitas: tender flank steak is grilled and thinly sliced to make the perfect savory dish!
- Fajita Veggies: the perfect side or vegetarian meal!
- Easy Fajita Taquitos: fajita flavor wrapped in cheese shell!
- Chicken Fajita Soup: everything you love about fajitas but in a hearty, comforting soup!
Other Mexican Recipes
- Crock Pot Chicken Tacos: a slow-simmered chicken dish that is packed with flavor!
- Easy Taco Soup: cheesy soup loaded with taco meat and veggies!
- Crockpot Chicken Taco Soup: healthy, easy soup that is ready in a flash!
- Seasoned Black Beans: how to cook the perfect flavorful black beans!
- Grill or Grill Pan
- ⅓ cup olive oil
- ¼ cup red onion finely diced
- ½ cup cilantro finely chopped
- 1 fresh jalapeno seeded and chopped
- 3 fresh limes juiced
- 3 cloves garlic finely minced
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Fajitas
- 1 pound chicken breast cut into thin slices
- 2 cups bell pepper any color, thinly sliced
- 1 cup white onion thinly sliced
- 6-10 corn tortillas
For the Marinade
- Combine the marinade ingredients in a small mixing bowl. Stir until combined. Remove 2 tablespoons of the marinade and set aside for later.
- Pour the rest of the marinade into a large plastic bag, add the thinly sliced chicken and refrigerate for at least 1 hour.
For the Fajitas
- Heat your grill to medium heat, approximately 350 degrees F.
- Prep the fajita vegetables by combining the sliced peppers, onions in a bowl. Toss or spray with a small about of olive oil and sprinkle with salt and pepper to taste.
- Grill the chicken 2-3 minutes on each side or until golden brown and juicy. Set chicken aside on a serving tray.
- Use a grill pan or make a small tray using aluminum foil and place on the grill. Add your veggies. Grill 4-6 minutes until lightly charred.
- Remove vegetables from the grill and add to serving tray. Drizzle the chicken and veggies with the reserved tablespoons of marinade. Toss the fajitas in the marinade and stuff in warm corn tortillas.