Easy Chicken Fajitas Recipe
Everyone needs a recipe for classic chicken fajitas, and this is the one for you. Introducing our sizzling, flavor-packed Easy Chicken Fajitas! With tender strips of chicken, vibrant peppers, and a zesty blend of spices, this recipe is a fiesta for your taste buds. The flavors are robust and delicious, but simple, and easy to make. With spices you likely already have in your pantry.
Whether you’re cooking up a weeknight dinner or hosting a festive gathering, these fajitas are sure to be a crowd-pleaser, are easy to scale for a crowd, and can be prepped ahead and frozen for a quick dinner another night. So, grab your skillet , or heat up the grill or griddle, and get ready to impress with this simple and delicious dish.
Serve fajitas with Cilantro Lime Rice and Black Beans for a complete meal.
What You Need for Chicken Fajitas
Making chicken fajitas is simple, and requires only ingredients you like already have on hand. The flavor is bold, and delicious, but it is simple and straightforward. Here is what you need:
- Chicken thighs, trimmed – You can use Chicken Breast if you would like, use 3. They are amazing, but chicken thighs are going to offer more flavor and being juicier.
- Onion – Yellow, white, or red, you can use whatever onion you have on hand.
- Lime– A nice big lime!
- Bell peppers – any color, or a variety works well. I like a mix of red, yellow, green, or orange.
Marinade
- Olive oil, divided (some used for cooking)
- Chili powder
- Chipotle powder
- Smoked paprika
- Onion powder
- Garlic powder
- Black pepper
- Salt
- Cumin
How to Make Chicken Fajitas
- Cut the onion into thin slices and slice the peppers into thin strips. Set aside.
- In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, chipotle powder, paprika, onion powder, garlic powder, pepper, cumin, and salt.
- Cut the chicken thighs into strips and toss with the spice mixture, making sure to coat everything part of the chicken. Or use whole chicken thighs and rub with spice mixture (best if grilling).
- Preheat 1 tablespoon olive oil over medium-high heat. Add half of the chicken and cook until just cooked, about 3-5 minutes. Remove from the pan and set aside. Repeat with the remaining chicken.
- Set the chicken aside. Chop chicken up if you didn’t previously.
- Add 1 tablespoon of oil to the pan. Add the onions and cook for 2 minutes.
- After 2 minutes, add in the sliced peppers to the pan and cook with the onion for an additional 2 minutes.
- Add the chicken back to the pan and stir to combine.
- Remove from heat, then take the remaining half of the lime, and squeeze over the top and serve on tortillas.
Grilling Tips
While you can cook these fajitas on the stove top in a skillet, they are also really great grilled. Grilling fajita chicken adds a delightful smoky flavor to your dish. Here are some tips to make the most of your grilled fajitas:
- Marinate for Flavor: Marinate the chicken in the mixture for at least 30 minutes or overnight in the refrigerator for maximum flavor. Do NOT cut the chicken up, or use a skewer or grill basket, otherwise it will be difficult to cook on the grill.
- Preheat the Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C) to ensure even cooking and to prevent sticking.
- Use Skewers or Grill Baskets: To prevent small pieces of chicken from falling through the grill grates, use skewers or a grill basket, or wait to chop until after cooking.
- Grill the Chicken: Grill the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Grill the Vegetables: Grill the sliced onions and peppers in a grill basket or on skewers until they are slightly charred and tender. It amplifies the flavor.
- Rest Before Slicing: Let the grilled chicken rest for a few minutes before slicing it thinly against the grain. This helps to retain the juices and keep the chicken tender.
- Serve Hot: Serve the grilled chicken and vegetables immediately with warm tortillas and your favorite toppings for a delicious and satisfying meal.
- Clean the Grill: After grilling, clean the grill grates with a grill brush to remove any residue and prevent sticking for your next grilling session.
FAQs
Can I marinate the chicken beforehand?
Yes, you can marinate the chicken in the spice mixture for up to 24 hours for more flavor. But the beautiful thing about this recipe is even if you only have 15 minutes, this recipe is delicious. The flavors are amazing.
Can I use other vegetables?
Absolutely! You can add mushrooms, zucchini, or any other favorite vegetables to the mix. I love using bella mushrooms for more heft and flavor.
Cooking Variations
- Grill the chicken and vegetables for a smokier flavor. Or use a flat top or griddle to get extra char!
- Use shrimp or steak instead of chicken for variety.
- Add a splash of soy sauce or Worcestershire sauce for an extra kick of flavor.
- Add extra veggies.
- Serve as a salad, a wrap, a burrito, a rice bowl, or another way!
Fajitas Toppings
One of the best parts of chicken fajitas is getting to customize them with how you top them. When you go to a restaurant, and you hear the sizzle, it always comes complete with extras. Here are our favorite fajita toppings:
- Shredded cheese: A mexican blend is great, but you can use cotija or whatever cheese you like best.
- Sour cream: Or mexican crema!
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Fresh cilantro
Serving Suggestions
- Serve with warm tortillas, rice, and beans for a complete meal.
- Pair with a side of Mexican street corn or a fresh salad.
Storage Instructions
Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan or microwave before serving.
You can also marinate the chicken pieces, and freeze before cooking in order to have them on hand for busy nights. Peppers and onions freeze really well too! So you can always prep this ahead, and cook from the freezer. Simply take it out ahead of time to let it defrost.
Other Great Recipes
- Sheet Pan Shrimp Fajitas
- Sheet pan Flank Steak Fajitas
- Slow Cooker Chicken Fajitas
- Easy Chicken Tacos
- Grilled Fish Tacos
- Shredded Pork Mole Tacos
Chicken Fajitas
Ingredients
- 6 Chicken Thighs trimmed
- 1 Onion medium
- 1 Lime
- 3 Bell Peppers any color, or a variety: red, yellow, green, or orange
- 2 Tablespoons Olive Oil For cooking
Marinade
- 1 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1/2 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- salt to taste
Instructions
- Prep Ingredients: Trim Chicken, cut the onion into thin slices and slice the peppers into thin strips. Set aside.
- Mix up Spice Marinade: In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, chipotle powder, paprika, onion powder, garlic powder, pepper, cumin, and salt.
Stove Top Chicken and Veggies
- Coat Chicken in Spices: Cut the chicken thighs into strips and toss with the spice mixture, making sure to coat everything part of the chicken.
- Cook Chicken in Skillet: In a large skillet, preheat 1 tablespoon olive oil over medium-high heat. Add half of the chicken and cook until just cooked, about 3-5 minutes per side. Remove from the pan and set aside. Repeat with the remaining chicken.
- Set the chicken aside
- Cook Onions and Peppers: Add 1 tablespoon of oil to the pan. Add the onions and cook for 2-3 minutes. After 2-3 minutes, add in the sliced peppers to the pan and cook with the onion for an additional 2-3 minutes.
- Combine: Add the chicken back to the pan and stir to combine.
- Remove from heat, then take the remaining half of the lime, and squeeze over the top and serve on tortillas.
Grill Chicken and Veggies
- Marinate for Flavor: Marinate the chicken in the spice mixture for at least 30 minutes or overnight in the refrigerator for maximum flavor. Do NOT cut the chicken up, or use a skewer or grill basket, otherwise it will be difficult to cook on the grill.
- Preheat the Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C) to ensure even cooking and to prevent sticking.
- Grill the Chicken: Grill the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Grill the Vegetables: Grill the sliced onions and peppers in a grill basket or on skewers until they are slightly charred and tender. It amplifies the flavor.
- Rest Before Slicing: Let the grilled chicken rest for a few minutes before slicing it thinly against the grain. This helps to retain the juices and keep the chicken tender.
- Serve Hot: Serve the grilled chicken and vegetables immediately with warm tortillas and your favorite toppings for a delicious and satisfying meal.
- Clean the Grill: After grilling, clean the grill grates with a grill brush to remove any residue and prevent sticking for your next grilling session.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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