How to make the best chicken fajitas with a garlic and citrus marinade and lots of vegetables. Jump to the Easy Chicken Fajitas Recipe or read on to see our tips for making them.
There’s something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce, guacamole, pico de gallo and creamy sour cream. It’s hands on. We love that.
We’re allowed to pack warm tortillas with whatever we like. I go heavy on the veggies and sides. So much so that I’m always shocked at just how large I’ve made it. Adam, he’s a little more restrained – a few slices of chicken, a pepper or two and some shredded lettuce.
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Use This Garlic Citrus Marinade For Crazy Good Fajitas
It’s the fresh, bright marinade that makes these chicken fajitas so good. Since we use chicken breasts, we love adding lots of flavor.
To freshen things up, we use fresh orange juice, lime juice, and cilantro. Then garlic, chili powder, and cumin give it a backbone. It comes together very quickly and does wonders for the chicken.
It’s best to marinate for at least 30 minutes, but you could marinate for even longer. Keep the chicken in the refrigerator for up to 8 hours. Once marinated, we cook the chicken and serve alongside fresh cooked vegetables. Dinner perfection.
YOU MAY ALSO LIKE: This Easy Shrimp Tacos Recipe with chile butter spiced shrimp, mashed avocado, and a quick and crunchy red cabbage slaw.
Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy, Garlic Citrus Marinated Chicken Fajitas Recipe
There’s something charming about a big skillet of sizzling chicken fajitas next to bowls of crisp cool lettuce, guacamole, pico de gallo and creamy sour cream. In our recipe, we ask that you marinate the chicken for at least 30 minutes. This way, the chicken breasts become a little more tender and flavorful. With that said, you can marinate the chicken for up to 8 hours.
You Will NeedFajitas
1 1/2-pounds boneless, skinless chicken breasts
Salt and fresh ground black pepper
Citrus garlic marinade, recipe below
4 tablespoons grapeseed or canola oil (or use olive oil)
2 large onions, halved and sliced
3 bell peppers, seeded and sliced about 1/4 inch thick
1 jalapeño, minced
1 garlic clove, minced
12 flour or corn tortillas, warmed
1 romaine heart, sliced crosswise
Sour cream, for serving
Salsa or pico de gallo, for serving, see our pico de gallo recipe
Guacamole, for serving, see our guacamole recipe
Queso fresco, for sprinklingGarlic Citrus Marinade
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 teaspoons chili powder, see our homemade chili powder recipe
1 teaspoon ground cumin
2 garlic cloves, minced
1/4 cup chopped cilantro
2 teaspoons Worcestershire sauce
- Make Marinade
- Prepare Chicken
- Cook Vegetables
- Cook Chicken
- To Finish
In a small bowl, combine the orange juice, lime juice, chili powder, cumin, minced garlic, cilantro, and Worcestershire sauce. Mix well. Set aside 2 tablespoons of the marinade.
Generously season the chicken with salt and pepper then place in a resealable bag. Pour in the marinade and seal the bag. Move the chicken around to coat well. Place the bag in a bowl and refrigerate for 30 minutes (or up to 8 hours). Flip the bag over from time to time to move around the marinade.
Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the oil. When the oil is hot, add onions and cook, stirring, until they soften and begin to brown, 3 to 4 minutes. Stir in the bell peppers and jalapeño and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
Reduce the heat to medium, and then add the garlic and season with salt and pepper, and then cook another 5 to 8 minutes until the peppers and onions begin to caramelize. Pour in the reserved 2 tablespoons of marinade and use a wooden spoon to scrape any bits stuck to the bottom of the pan up and into the vegetables. Remove vegetables from the pan and keep warm covered in foil while you cook the chicken.
Heat the skillet used for vegetables over medium-high heat and add the remaining 2 tablespoons of oil. Remove chicken from the marinade and place into the pan. Cook until well browned on one side, about 5 minutes. Flip and continue to cook, flipping over from time to time, until browned on both sides and an internal thermometer reaches 165 degrees F; 10 to 15 minutes.
Transfer chicken to a cutting board and cover loosely with aluminum foil. Let sit 3 to 5 minutes then cut into 1/2-inch thick strips.
Place the vegetables back into the skillet and if necessary reheat. Nestle the chicken on top, and then serve with warm tortillas and your favorite fajita toppings.