Chicken Fajitas Recipe

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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. 

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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:

Ingredients

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.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

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Chicken Fajita Tips for Success

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.

Frequently Asked Fajita Questions

More Mexican Recipes

• Horchata
• Mixed Fajitas
• Tacos de Bistec
• Ground Pork Tacos al Pastor
• Chiles Rellenos
• Jalapeño Chicken

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.