Chicken Fajitas Recipe
These Chicken Fajitas are ready in just 30 minutes, they’re perfect for busy weeknights or festive gatherings. Juicy chicken, vibrant bell peppers, and a zesty homemade marinade come together for a dish that’s bursting with flavor.
What Are Chicken Fajitas?
Fajitas are a Tex-Mex classic, featuring sizzling marinated meat—often chicken, beef, or shrimp—served with sautéed bell peppers and onions.
Fajitas are traditionally served in warm tortillas, customizable with toppings like guacamole, pico de gallo, or Mexican crema, but they also shine as an entrée paired with Mexican rice, refried beans, corn tortillas, and a salad.
As a type 1 diabetic, I love enjoying these fajitas guilt-free over lettuce with sour cream, salsa, queso fresco, and pico de gallo. My husband adores the bold Mexican spices, and truly, nothing beats a wholesome, home-cooked meal like this.
Why You’ll Love This Recipe
I’ve made fajitas countless times, and trust me, these are better than any restaurant version I’ve tried. Here’s why:
- Quick & Easy: From prep to plate in 30 minutes.
- Flavor-Packed: A homemade marinade with lime, ancho chile, and cumin delivers unbeatable taste.
- Customizable: Serve as tacos, an entrée, or even a salad.
Ingredients
- Chicken Thighs:
- Juicy thighs soak up the marinade, staying tender and perfect for slicing against the grain.
- Bell Peppers, Poblano, and Onion:
- Colorful bell peppers and onion add sweet crunch, while poblano brings a smoky kick with grassy tones.
- Avocado Oil:
- This neutral oil handles high heat beautifully, giving chicken that golden sear.
- Red Wine Vinegar: A tangy splash brightens the marinade.
- Dijon Mustard: Sharp mustard binds the marinade.
- Garlic Cloves: Infuses every bite with warm, savory, nutty flavors.
- Sweet ancho, rich paprika, savory onion, and nutty cumin:
- Make the fajitas irresistibly flavorful with Mexican flair.
- Lime and Cilantro:
- The juice brightens, while fresh cilantro adds a vibrant, herbaceous finish.
How To Make Chicken Fajitas
Prepare the Marinade
In a small bowl, whisk together all marinade ingredients until well combined. Reserve 3 tbsp of the marinade for the vegetables.
Coat the Chicken
Pat chicken thighs dry with paper towels and place in a large bowl. Pour the remaining marinade over the chicken and toss to coat evenly.
Cook the Chicken
Heat 2 tbsp oil in a large skillet over medium-medium-high heat. Add chicken thighs in a single layer, avoiding overcrowding (cook in batches if needed). Sear both sides until golden brown and the internal temperature reaches 165°F. Transfer to a plate, and let rest for 5 minutes.
Sauté the Vegetables
In a bowl, toss bell peppers and onion with the reserved 3 tbsp of the marinade until coated. In the same skillet over medium heat, sauté vegetables until softened but vibrant, or to your desired texture.
Finish and Serve
Slice rested chicken against the grain into strips. Return chicken to the skillet with vegetables and stir to combine. Season with salt to taste and drizzle with fresh lime juice. Turn off heat, sprinkle with chopped cilantro, and stir again.
Serve as an entrée with Mexican rice, refried beans, or pico de gallo, or in corn tortillas as tacos with salsa, guacamole, or Mexican crema.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make Chicken Fajitas.
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Chicken Fajita Tips
- Temper the Chicken:
- Let chicken sit at room temperature for 15-20 minutes before cooking to ensure even cooking.
- Cut Against the Grain:
- Identify the muscle fibers’ direction and slice perpendicularly for tender, juicy pieces.
- Cook Whole, Then Slice:
- Searing whole thighs ensures a flavorful crust and prevents overcooking. This method maximizes juiciness.
- Use a Thermometer:
- Check for 165°F to avoid under- or overcooking.
These simple steps make all the difference, transforming good fajitas into unforgettable ones.
Best Pans for Fajitas
For that perfect sizzle, my top pick is a coated cast-iron skillet—it’s non-reactive (safe with the lime juice in the marinade) and creates a gorgeous crust on the chicken. That said, I’ve used a regular cast-iron skillet with great results, too.
Alternatively, try:
- Stainless Steel Skillet
- Nonstick Skillet
Substitutions
- Chicken: Swap thighs for boneless-skinless chicken breasts, halved lengthwise for even cooking.
- Vinegar: Use white wine vinegar or red wine vinegar interchangeably.
- Peppers: Mix and match colors or use poblano peppers for a smokier flavor.
Storing Chicken Fajitas
Refrigerate: Store leftovers in an airtight container and refrigerate for 3-4 days.
FAQs – Answered
Q. How do I make fajitas spicier?
A. Add cayenne to the marinade or a sliced serrano to the pepper mix. For even more spice, serve with fiery salsa macha.
Q. Can I substitute the chicken in fajitas?
A. For sure! Instead of chicken, try beef (like skirt steak) or shrimp for a delicious twist.
Q. What other parts of the chicken can be used for fajitas?
A. Besides boneless-skinless thighs, you can use boneless-skinless chicken breasts or tenderloins for equally delicious fajitas.
More Mexican Recipes
First published in August 2021, this recipe has been updated with new photos, more helpful tips and instructions, and a few tweaks to enhance the overall experience.
Chicken Fajitas Recipe
Ingredients
- 2 lbs chicken thighs, skinless, boneless
Fajita Mix
- 2 bell peppers, red and orange, cut into thick strip
- 1 poblano pepper, cut into thick strips
- 1 white onion, thick slices
Marinade
- 1/4 cup avocado oil
- 1/4 cup lime juice
- 2 tbsp red wine vinegar
- 2 tbsp dijon mustard
- 5 garlic cloves, finely grated, minced or pressed
- 1 tsp ground ancho chile
- 1 tsp smoked paprika
- 1 tsp ground onion
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 tsp kosher salt, plus more to taste
Finish With
- 2 tbsp lime juice, or to taste
- Cilantro, chopped
Additional
- Oil as needed
Instructions
Prepare the Marinade
- In a small bowl, whisk together all marinade ingredients until well combined. Reserve 3 tbsp of the marinade for the vegetables.
Coat the Chicken
- Pat chicken thighs dry with paper towels and place in a large bowl. Pour the remaining marinade over the chicken and toss to coat evenly.
Cook the Chicken
- Heat 2 tbsp oil in a large skillet over medium-medium-high heat. Add chicken thighs in a single layer, avoiding overcrowding (cook in batches if needed). Sear both sides until golden brown and the internal temperature reaches 165°F. Transfer to a plate, and let rest for 5 minutes.
Sauté the Fajita Mix
- In a bowl, toss bell peppers and onion with the reserved 3 tbsp of the marinade until coated. In the same skillet over medium heat, sauté vegetables until softened but vibrant, or to your desired texture.
Finish and Serve
- Slice rested chicken against the grain into strips. Return chicken to the skillet with vegetables and stir to combine. Season with salt to taste and drizzle with fresh lime juice. Turn off heat, sprinkle with chopped cilantro, and stir again.
- Serve as an entrée with Mexican rice, refried beans, or pico de gallo, or in corn tortillas as tacos with salsa, guacamole, or Mexican crema.
Did you make this recipe?
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BeverlyM
Rossana,
I just discovered you on YouTube! Your recipes look amazing. 😍 I just made these chicken fajitas and they were super delicious and easy. My kids loved them too.
I am making your carne asada on Thursday. I’ll let you know how it turns out.
Villa Cocina
Hi there! thanks so much for sharing. I love the enthusiasm, keep making delicious food!
Villa Cocina
Thank you so much, will do.
Villa Cocina
Awesome! Thanks for sharing.