These Chicken Fajitas have a terrific flavour hit from a really great Fajita marinade. Served alongside charred capsicum and onion, stuff them inside warm tortillas for a tasty Mexican Fajita fiesta for dinner tonight!
Chicken Fajitas
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!?
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.
Fajita Vegetables – a big 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
Chicken Fajitas
Watch how to make it
Chicken Fajitas recipe video!
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Chicken Fajitas
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:
Nutrition Information:
Life of Dozer
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.
Felicity says
Well this one is a winner, Nagi! Thanks!
Juliet says
Made these for dinner tonight. Super quick and easy – my partner and his family loved it! Amazing recipe yet again
caroline says
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!
Nagi says
That’s awesome Caroline, I’m so glad you enjoyed them 🙂 N x
Charlotte Barker says
can you use lemon juice if you haven’t got limes?
Nagi says
Hi Charlotte, you can – just use less as it’s more sour. N x
Qiana Burse says
Everything from the veggie to the chicken was wonderful. Thanks for sharing your recipe.
Nagi says
You’re so welcome Qiana! N x
AlexP says
Hi Nagi, can I cook the chicken in the oven?
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
Stef says
For the marinade, is it juice from an orange? Or actual orange juice (tropicana for example) thanks!
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
Jessica says
What did you used to cook the veggies and chicken on?
Nagi says
Hi Jessica, it’s a cast iron skillet 🙂
El says
Did you use thigh or breast chicken?
Nagi says
I used thigh here – thigh is always juicier!! N x
El says
Sounds good. Will do the same. Thanks Nagi.
NataschaC says
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.
Nagi says
That’s great to hear Natascha!!
Ali says
Omg, YUM
Wish I could post a pic of my buddy chowing down on this.
Thanks Nagi x
Nagi says
I’m so glad you loved it Ali!
Linda says
We really enjoyed this recipe tonight, thank you Nagi!
Nagi says
Woah that’s great Linda!!
Emerald says
Meant to give it five stars!
Nagi says
Wahoo thanks so much!
Emerald says
Truly delicious! These are truly a winner, winner, chicken dinner! And ravenously eaten by my family which includes two teenage boys. Plates cleared, full bellies, happy smiles, This is a weekly classic now in our household. Thank you Nagi!
Cat says
Your recipes are amazing!!! I made this tonight and the chicken is perfect and so flavorful. I’ve also made your Greek Chicken Gyros with Tzatziki and chicken cordon bleu. All in my rotation now. Thank you so much!! And thanks for the videos.
Nagi says
Awesome Cat, thanks for letting me know what you think!!
tg says
Hi nagi! The chicken looks amazing.
What kind of pan did you use to cook the chicken?
Nagi says
Hi TG! I usually use my black cast iron skillet for Fajitas 🙂 N x
TG says
Thank you, I always end up overcooking the chicken when I use a pan and the electric griddle doesn’t heat well. I’ll try the iron cast.
Anna says
This looks delicious! Sadly I’m allergic to the secret ingredient. Would a non orange citrus substitute alright. Lemons for instance, or a combo lemen/lime?
Paula C says
Wow!! This recipe is fantastic!! Made it a few times now and always a hit! Do you think it would work with steak? Thanks so much
Paula
SpudToronto says
What a meal! Thoroughly enjoyed it. Thanks! Another keeper.
Maggie Unzueta says
It looks delicious. I wish this were in front of me right now.