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Chicken Fajitas

By:Nagi
135 Comments
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These Chicken Fajitas have a terrific flavour hit from a really great Fajita marinade.

Served alongside charred peppers and onion, this meal is a kaleidoscope of colours no one can resist!

Close up of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas – healthy and seriously delish!

Whenever I see rainbow coloured capsicum on sale at the stores, I immediately think of Fajitas.

I know, I know, full points for (un)originality. Though to be fair, when I see just redcapsicum on sale, my first thought is the not so well known Spanish Romesco Sauce. The magic chargrilled capsicum-almond sauce that I use as a dip / sauce / marinade that I am abnormally addicted to.

So don’t crucify me for choosing the obvious when multi coloured capsicums are on sale!?

Sliced yellow, green and red peppers for Chicken Fajitas in a white enamel pan

Fajita Chicken deserves a great marinade!

The secret ingredient in this marinade is orange juice. No, it doesn’t taste of oranges once cooked. When mixed with other savoury ingredients (lime, garlic, cumin, olive oil) then cooked, you end up with an incredibly flavourful chicken that’s savoury, fragrant and balanced with a hint of sweet.

Fruit juice is used in a wide range of marinades, from Cuban Mojo marinades to Mexican Pork Carnitas, to Korean Marinades to Hawaiian. It injects with subtle flavour and also the sugar brines like salt so proteins retain juiciness when cooked. Did you know that? There’s your cooking trivia for the day!

PS Don’t worry if you don’t have fresh or bottled OJ on hand. See recipe notes for alternatives.

Photo of chicken fajitas being marinated and cooked in a skillet

Fajita Vegetables – a bit hit of greens!

One of the reasons I enjoy Fajitas so much is that you get a good serve of veggies without even realising. To serve 4 people, I like to use 3 large capsicums (that’s bell peppers to some of you) and a large onion.

This way, I can stuff the warm tortillas with tons of veggies, then top with a sensible serving of chicken. A slice of avocado, a quick drizzle of sour cream and you’ll be clutching an overstuffed tortilla of Fajita goodness, ready to be devoured.

Go forth and fulfil your Fajita cravings!!! – Nagi x

FAVOURITE MEXICAN RECIPES

 

Chicken Fajitas stuffed in a warm tortilla being held but a hand, ready to be eaten.

Platter of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas
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Chicken Fajitas recipe video!

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Close up of sliced Chicken Fajitas alongside charred peppers, avocado and warm tortillas, ready to be served.

Chicken Fajitas

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Dinner
Mexican
4.98 from 43 votes
Servings4
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Recipe video above. The secret ingredient in this Fajita marinade is orange juice. It injects flavour as well as brining, and makes the chicken caramelise beautifully when cooked. It doesn’t taste like oranges at all once cooked. Use any coloured peppers you want – though seeing a kaleidoscope of colours on a platter will bring a smile to anyone’s face!

Ingredients

Marinade:

  • 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

Fajitas:

  • 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)

To Serve:

  • 8– 12 small tortillas
  • 1 large avocado , halved and sliced
  • Sour cream
  • Fresh lime wedges

Instructions

  • Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
  • Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

Vegetables:

  • Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
  • Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.

Chicken:

  • Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
  • Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.

To Serve:

  • Warm tortillas using chosen method.
  • Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

Recipe Notes:

1. Sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar. If you have none of these, leave it out, add 1/2 tsp each onion, garlic powder, coriander powder and paprika plus 1 tsp sugar - will compensate for loss of other flavour, though will taste a bit different.
2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)
3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves
4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use - original recipe here. It's unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall. 

Nutrition Information:

Serving: 110gCalories: 196kcal (10%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Chicken Fajitas

You can hear the wheels turning in his head as he assesses the distance between him, the Fajitas and the door, versus me behind the camera.

Calculated risk assessment result: No go. Better chance of getting a treat for good behaviour.

Dozer the golden retriever eyeing off Chicken Fajitas

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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135 Comments

  3. Juliet says

    Made these for dinner tonight. Super quick and easy – my partner and his family loved it! Amazing recipe yet again

    Reply

  4. caroline says

    5 stars
    Hi Nagi! I sub orange juice with broth, made Chicken fajitas before and your recipe is just exceptional!! Your website is officially my go to recipe! Thank you Nagi! You’re the best!

    Reply

    • Nagi says

      Hi Alex, you can, although I prefer to get that char obtained by using a BBQ or cast iron skillet. If you are going to use an oven, I suggest 425F/220C (standard) or 390F/200C (fan / convection) and cooking on a lined baking sheet for 18-20 minutes. N x

      Reply

    • Nagi says

      Hi Stef, I use fresh orange juice but you can use bottled it you prefer (just make sue it’s real juice and not loaded with sugar) N x

      Reply

  11. NataschaC says

    5 stars
    These fajitas were absolutely gorgeous! To be honest, I did not marinate the chicken overnight because I didn’t realise it would need it. They still turned out great. Thank you for the lovely recipe.

    Reply
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