Chicken Fajitas are a delightful and vibrant dish that brings the flavors of Mexico to your dinner table. With a mix of marinated chicken, colorful bell peppers, and onions, this recipe is not only easy to make but also fun to eat. Whether you’re hosting a casual gathering or just want to spice up your weeknight meals, Chicken Fajitas are the perfect choice.
Why Make This Recipe
Making Chicken Fajitas at home is a great idea for several reasons. First, the marinade tenderizes the chicken, infusing it with zesty flavors that make every bite delicious. Additionally, this recipe is flexible — you can adjust the spice levels or add your favorite toppings. Finally, it’s a quick meal that comes together in less than an hour, making it perfect for busy days.
How to Make Chicken Fajitas
Ingredients:
- 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
- 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)
- 8–12 small tortillas
- 1 large avocado, halved and sliced
- Sour cream
- Fresh lime wedges
Directions:
Place the marinade ingredients (lime juice, orange juice, olive oil, minced garlic, cumin powder, salt, and black pepper) in a large bowl and mix well.
Add the chicken to the marinade and toss until fully coated. Marinate for 1 hour to 24 hours (or freeze immediately and defrost overnight).
If possible, use two skillets to cook the chicken and vegetables at the same time for faster preparation.
For the vegetables:
- In one skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced capsicums and onions. Cook until they soften and caramelize, about 5–7 minutes.
For the chicken:
- In another skillet, cook the marinated chicken over medium heat until golden brown and cooked through, about 6–8 minutes per side.
To serve, warm the tortillas and fill each with chicken, sautéed vegetables, slices of avocado, and a dollop of sour cream. Serve with fresh lime wedges.
How to Serve Chicken Fajitas
Serve Chicken Fajitas hot with warm tortillas on the side. Encourage your guests to assemble their own fajitas by adding chicken, veggies, avocado, sour cream, and a squeeze of lime juice. This interactive element makes the meal more enjoyable!
How to Store Chicken Fajitas
If you have leftovers, store the cooked chicken and vegetables in an airtight container in the fridge for up to 3 days. You can also freeze the marinated chicken for future use. Just remember to defrost it fully before cooking.
Tips to Make Chicken Fajitas
- If you want a spicier kick, add jalapeños or use a spicy salsa as a topping.
- Experiment with different vegetables, like zucchini or mushrooms, for added flavor and texture.
- Make a larger batch of marinade to have on hand for quick weeknight meals.
Variation
Feel free to swap chicken for beef or shrimp if you prefer. The cooking times may vary, so adjust accordingly. You can also make a vegetarian version by using tofu or an assortment of colorful vegetables.
FAQs
Q: Can I use frozen chicken?
A: Yes! Just ensure to defrost it completely before marinating and cooking.
Q: Can I prepare the marinade in advance?
A: Absolutely! You can prepare the marinade a day ahead and store it in the fridge until you’re ready to use it.
Q: What can I serve with Chicken Fajitas?
A: Consider serving side dishes like black beans, rice, or a fresh salad to complement your fajitas.
Chicken Fajitas
Ingredients
Marinade
- ¼ cup lime juice
- ¼ cup orange juice Note 1 for subs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp salt
- ½ tsp black pepper
Main Ingredients
- 700 g skinless chicken thighs or 2 large chicken breasts, halved horizontally Note 2
- 3 pieces capsicums / bell peppers, deseeded and sliced (red, yellow, or green)
- 1 large onion, halved and sliced thickly (brown, yellow, white, or red)
- 8-12 small tortillas
- 1 large avocado, halved and sliced
- Sour cream
- Fresh lime wedges
Instructions
Marination
- Place the marinade ingredients (lime juice, orange juice, olive oil, minced garlic, cumin powder, salt, and black pepper) in a large bowl and mix well.
- Add the chicken to the marinade and toss until fully coated. Marinate for 1 hour to 24 hours (or freeze immediately and defrost overnight).
Cooking
- If possible, use two skillets to cook the chicken and vegetables at the same time for faster preparation.
- In one skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced capsicums and onions. Cook until they soften and caramelize, about 5–7 minutes.
- In another skillet, cook the marinated chicken over medium heat until golden brown and cooked through, about 6–8 minutes per side.
Serving
- To serve, warm the tortillas and fill each with chicken, sautéed vegetables, slices of avocado, and a dollop of sour cream. Serve with fresh lime wedges.
