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Home Mexican

Chicken Fajitas

By:Nagi
Published:16 Jul '18Updated:17 Mar '22
180 Comments
Recipe v Video v

These Chicken Fajitas have a terrific flavour hit from a really great Fajita marinade.

Served alongside charred peppers and onion, this meal is a kaleidoscope of colours no one can resist!

Close up of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas – healthy and seriously delish!

Whenever I see rainbow coloured capsicum on sale at the stores, I immediately think of Fajitas.

I know, I know, full points for (un)originality. Though to be fair, when I see just redcapsicum on sale, my first thought is the not so well known Spanish Romesco Sauce. The magic chargrilled capsicum-almond sauce that I use as a dip / sauce / marinade that I am abnormally addicted to.

So don’t crucify me for choosing the obvious when multi coloured capsicums are on sale!?

Sliced yellow, green and red peppers for Chicken Fajitas in a white enamel pan

Fajita Chicken deserves a great marinade!

The secret ingredient in this marinade is orange juice. No, it doesn’t taste of oranges once cooked. When mixed with other savoury ingredients (lime, garlic, cumin, olive oil) then cooked, you end up with an incredibly flavourful chicken that’s savoury, fragrant and balanced with a hint of sweet.

Fruit juice is used in a wide range of marinades, from Cuban Mojo marinades to Mexican Pork Carnitas, to Korean Marinades to Hawaiian. It injects with subtle flavour and also the sugar brines like salt so proteins retain juiciness when cooked. Did you know that? There’s your cooking trivia for the day!

PS Don’t worry if you don’t have fresh or bottled OJ on hand. See recipe notes for alternatives.

Photo of chicken fajitas being marinated and cooked in a skillet

Fajita Vegetables – a big hit of greens!

One of the reasons I enjoy Fajitas so much is that you get a good serve of veggies without even realising. To serve 4 people, I like to use 3 large capsicums (that’s bell peppers to some of you) and a large onion.

This way, I can stuff the warm tortillas with tons of veggies, then top with a sensible serving of chicken. A slice of avocado, a quick drizzle of sour cream and you’ll be clutching an overstuffed tortilla of Fajita goodness, ready to be devoured.

Go forth and fulfil your Fajita cravings!!! – Nagi x

FAVOURITE MEXICAN RECIPES

  • Carnitas (Mexican Pulled Pork)

  • Carne Asada and Beef Fajitas

  • Beef Enchiladas

  • Queso Cheese Dip

  • Mexican Fiesta Menu and recipes

  • See all Mexican recipes

Chicken Fajitas stuffed in a warm tortilla being held but a hand, ready to be eaten.

Platter of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas
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Chicken Fajitas recipe video!

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Close up of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Dinner
Mexican
4.95 from 69 votes
Servings4
Tap or hover to scale
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Recipe video above. The secret ingredient in this Fajita marinade is orange juice. It injects flavour as well as brining, and makes the chicken caramelise beautifully when cooked. It doesn’t taste like oranges at all once cooked. Use any coloured peppers you want – though seeing a kaleidoscope of colours on a platter will bring a smile to anyone’s face!

Ingredients

Marinade:

  • 1/4 cup / 65 ml lime juice
  • 1/4 cup / 65 ml orange juice (Note 1 for subs)
  • 2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Fajitas:

  • 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
  • 2 tbsp olive oil
  • 3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
  • 1 large onion , halved and sliced thickly (brown, yellow, white or red)

To Serve:

  • 8– 12 small tortillas
  • 1 large avocado , halved and sliced
  • Sour cream
  • Fresh lime wedges

Instructions

  • Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
  • Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

Vegetables:

  • Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
  • Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.

Chicken:

  • Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
  • Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.

To Serve:

  • Warm tortillas using chosen method.
  • Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

Recipe Notes:

1. Sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar. If you have none of these, leave it out, add 1/2 tsp each onion, garlic powder, coriander powder and paprika plus 1 tsp sugar - will compensate for loss of other flavour, though will taste a bit different.
2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)
3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves
4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use - original recipe here. It's unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall. 

Nutrition Information:

Serving: 110gCalories: 196cal (10%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Chicken Fajitas

You can hear the wheels turning in his head as he assesses the distance between him, the Fajitas and the door, versus me behind the camera.

Calculated risk assessment result: No go. Better chance of getting a treat for good behaviour.

Dozer the golden retriever eyeing off Chicken Fajitas

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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180 Comments

  1. Cathriona kearney says

    September 9, 2023 at 1:42 am

    5 stars
    Hello Nagi
    I’ve made this meal so many times and the family love it . I.want to make a large portion for a dinner party and I wondered if I baked chicken in the oven would it still retain its lovely flavour. Thank you so much

    Reply
  2. Rachel Allison says

    June 15, 2023 at 3:24 am

    5 stars
    Living in Texas, chicken fajitas are my absolute fav thing and I’ve looked for years for the perfect marinade and this is it! I made these last night and the fam ate them all up. (I was hoping for some leftovers for my lunch, but oh well)

    Reply
  3. Qian says

    May 10, 2023 at 12:34 pm

    4 stars
    Nagi, the marinade was juicy and tasty. My family, except me loves chicken. I tried your recipe. They ate every bite and cleaned out. Very tasty and easy recipe.

    Reply
  4. AE says

    May 3, 2023 at 11:35 pm

    Every so often I go looking elsewhere for recipes… I found a recipe for fajitas… which I have zero experience with, but I decided to come back and check here, and I will stay here!

    Also, I like how you don’t choose cringe-worthy music for your videos!!

    Reply
  5. Jay says

    March 4, 2023 at 8:52 am

    The kids loved the chicken. For our adult Indian palates, unfortunately it lacked flavour. But the peppers were amazing!! Will always cook it like this!!

    Reply
  6. Kylie says

    February 5, 2023 at 11:35 pm

    5 stars
    Another 5 star recipe Nagi. Thumbs up from all the family tonight.

    Reply
  7. Jane says

    January 26, 2023 at 10:12 am

    5 stars
    Loved this recipe! We had leftover cooked chicken and I just simply marinated that for most of the day then sautéed my veggies. When the veggies were done I tossed in the marinated chicken for a few mins to warm through. authentic flavours and so yummy!

    Reply
  8. Lauren Van Bever says

    January 18, 2023 at 4:56 am

    5 stars
    I am currently on a low-carb diet for health reasons and this is the first low-carb meal I’ve had that brought me joy. I had to make some alterations (serve without tortillas, omit OJ, carefully measure the veggies) but the flavor was AMAZING. Thank you!

    Reply
  9. Joseph says

    December 25, 2022 at 2:26 pm

    3 stars
    Not sure what went wrong with mine. The chicken, I think because of the liquid marinate, was expelling a lot of water and did not fry, leading to a soggy mess and waste of chicken. Any idea on why? There was a lot of liquid in the marinade is my assumption.

    Reply
  10. Tricia D. says

    October 9, 2022 at 9:53 am

    5 stars
    I made the basic version and loved it! All of your recipes are fabulous, Nagi. I never doubt I will have a good meal! Thanks!,

    Reply
  11. Sam says

    August 18, 2022 at 7:23 pm

    5 stars
    I LOVE Nagi’s recipes. This was another winner. Just wondering if anyone has subbed chicken for some vegan/vegetarian protein.

    Reply
  12. Jodie says

    May 8, 2022 at 11:36 pm

    Hi Nagi, if I wanted to add a little spice to this could I sprinkle the chicken with some chilli powder before cooking or would it be better to add something to the marinade?

    Reply
    • Nagi says

      May 9, 2022 at 3:44 pm

      Either way would work Jodie! N x

      Reply
  13. Hannah says

    May 3, 2022 at 11:54 am

    Delicious! My fussy husband enjoyed this immensely. Greta flavor combination and super easy.

    Reply
    • Nagi says

      May 3, 2022 at 9:47 pm

      Woo hoo!! I’m happy he liked them! N x

      Reply
  14. MA says

    April 14, 2022 at 5:12 am

    5 stars
    Turned out amazing! Really appreciate the option to change serving and ingredient quantities.

    Reply
    • Nagi says

      April 14, 2022 at 12:46 pm

      I am always scalig things up or down so I am glad that you find it useful as well!! N x

      Reply
  15. Holly says

    March 4, 2022 at 10:54 am

    This was a nice zippy but not overpowering fajita marinade and charing the veg in a cast iron pan really makes all the difference in the flavour imo. Also made some Pico de Gallo and lime crema and added shredded cheese and lettuce to make the kiddos happy.

    Thanks Nagi!

    Reply
    • Nagi says

      March 4, 2022 at 11:41 am

      Sounds like you nailed it Holly!! N x

      Reply
  16. Lynn says

    January 7, 2022 at 7:56 am

    5 stars
    Soooo TASTY!!! I made this extra saucy, extra fruit juice and added bone broth, and served over whole grains topped with salsa, greek yogurt & avocado. I’ve eaten it for the past three days, it’s simple, healthy and DEEEEELICIOUS!!! Thank you for sharing!

    Reply
  17. SS says

    November 16, 2021 at 7:38 pm

    5 stars
    So easy and so good. Have made numerous times now, got the family stamp of approval. I’m not keen on cumin so I substitute smoky paprika in the marinade.

    Reply
    • Nagi says

      November 16, 2021 at 10:17 pm

      Good tip! N x

      Reply
  18. Anita says

    October 26, 2021 at 7:32 am

    This is a really great, fresh family dinner. We all loved it for a mid week meal.

    Reply
    • Nagi says

      October 26, 2021 at 10:17 am

      I am glad you enjoyed it, Anita! N x

      Reply
  19. Suzanne says

    September 30, 2021 at 11:01 pm

    Absolutely love reading your comments! Your recommendations for substitutions are excellent (and comforting). Thank you!

    Reply
  20. Carla says

    September 12, 2021 at 9:55 am

    Thank you Nagi!
    You are my go-to woman. They were great! I added in some smoked paprika

    And served them with your Guacamole recipie and salad

    Thank you!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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