Chicken Fajitas to rival any restaurant with the best chicken fajita marinade that does all the work!
This Chicken Fajita recipe rivals your favorite restaurant at a fraction of the cost with over a hundred reviews to prove it like “12/10!!! Delish!” “BEST fajitas I’ve ever had” and “just the Bomb!” The fajitas can be on your table in less than 15 minutes after marinating (great prep ahead meal) – and can be served in salads, burritos, burrito bowls, etc. or create your very own fajita/topping bar – AKA great for crowds!
If you love everything fajitas, you love my readers favorite steak fajitas, crockpot chicken fajitas, chicken fajita pasta, pork fajitas, shrimp fajitas, sheet pan salmon fajitas and fajita seasoning!
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CHICKEN FAJITA RECIPE
How many of you get giddy over a sizzling platter of chicken fajitas, steak fajitas, pork fajitas or shrimp fajaitas at restaurant, so piping hot the waiter has to remind you not to touch the plate?! The juicy chicken, warm homemade tortillas, the hearty beans and rice, fresh pico de gallo, the cooling sour cream and creamy guacamole. Ah, that’s the good stuff.
And now, I am equally as giddy to bring you restaurant delicious chicken fajitas into the the comfort of your own home! This Chicken Fajita recipe is one of my all time favorite dinners and you will be blown away at both how easy AND how delicious they are and strongly tempted to say adios to your favorite restaurant fajitas because these are just that good.
This Chicken Fajita recipe is bursting with the most flavorful chicken that’s beautifully charred on the outside and juicy on the inside. I promise you will want to use this chicken for more than just fajitas.
You can prep your chicken and veggies in your slippers in the morning or late at night and devour them in the comfort of your own home without even changing your slippers or fighting the crowds. Serve your Chicken Fajitas with a stack of warm tortillas, guacamole, sour cream, salsa and a side of rice/black beans and you might just have the most perfect Mexican meal ever. Not that’s the good stuff.
CHICKEN FAJITA MARINADE
The most effective way to infuse chicken with flavor and tenderize it at the same time is with a marinade. Our dynamic Chicken Fajita Marinade also allows you to use leaner cuts of chicken like chicken breasts without the chicken drying out. Of course, you are welcome to use chicken thighs if you prefer.
With a recipe as simple as these Chicken Fajitas – when all we are doing is marinating chicken then cooking – the marinade needs to be seasoned to perfection. I give you as close to perfection as it comes with this Chicken Fajita Marinade.
The ingredient list is somewhat lengthy, but remember, all we are doing is dumping and stirring and each spice, each dash of citrus, each splash of liquid smoke works together to create an explosion of epic fiesta proportions.
Chicken Fajita Ingredients
- olive oil: use quality extra virgin olive oil for the best flavor.
- orange juice: freshly squeezed is best but you can use bottled orange juice if it is pure fleshly squeezed without any additives.
- lime juice: you will need the juice from about one lime.
- soy sauce: use reduced sodium soy sauce so we can control the salt.
- brown sugar: balances the tangy orange, lime juice and umami of the soy.
- Dijon mustard: adds a hint of acid and tangy heat.
- liquid smoke: adds a wonderful smokey flavor to the chicken as if it has been grilled on an outdoor barbecue over a hot flame. It elevates these Chicken Fajitas to the best ever!
- fajita seasonings: we make a homemade fajita seasoning blend with pantry friendly seasonings of chili powder, ground cumin, garlic powder, onion powder, smoked paprika,, chipotle chili powder, dried oregano and pepper.
Do I have to add chipotle chili powder?
You are probably familiar with all of the chicken fajita marinade ingredients except perhaps chipotle chili powder and liquid smoke – but I recommend purchasing them both as they will (or should) become pantry staples.
Chipotle Chili powder is ground up dried chipotles and adds a smokey heat as opposed to just pure heat. It can be found in any grocery store along with the rest of the seasonings. It is sometimes called chipotle chili pepper or chipotle chile powder. If you need to make these Chicken Fajitas NOW, then you can substitute the chipotle chili powder with ¼ teaspoon cayenne pepper. Cayenne pepper is spicier, so that is why you’ll want use less.
Do I have to add liquid smoke?
Liquid smoke (it really is liquid smoke!), is worth seeking out. I use it in many of my recipes from Mexican Chicken to BBQ Brisket to these Chicken Fajitas. Liquid smoke is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, thus liquid smoke. (thank you Wikipedia). It is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.
What Chicken Is best for Fajitas?
You have two options when it comes to what chicken you would like to use for this Chicken Fajita recipe, either chicken thighs or chicken breasts. In the end, I think it comes down to personal preference.
- Boneless skinless chicken breasts: are leaner than thighs but still emerge wonderfully juicy from the chicken fajita marinade and are traditionally used in Chicken Fajitas.
- Boneless skinless chicken thighs: are dark meat and therefore inherently juicier and more forgiving as far as cooking time. It is hard to dry out chicken thighs, so they are always a winner.
WHAT ARE THE BEST TORTILLAS FOR CHICKEN FAJITAS?
I am constantly getting messages asking what my favorite tortillas are. And I’m glad you’re asking because quality tortillas make a HUGE difference between good fajitas and good tacos and the BEST fajitas and BEST tacos!
The following recommendations are not affiliates, just my affections:
CORN TORTILLAS
I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts. They come in 8 per package. They are definitely more expensive BUT less than dining out!
Be aware that this brand of corn tortillas is not gluten free as it does contain corn AND wheat.
FLOUR TORTILLAS
I am less picky when it comes to flour tortillas because most brand won’t crumble, unlike corn tortillas. I like Guerro brand tortillas which is probably the easiest brand to find at your local grocery store.
How to make Chicken Fajitas
- Slice Chicken. The Chicken Fajitas recipe starts by slicing 2 chicken breasts in half horizontally. This ensures tender chicken that doesn’t dry out.
- Marinate Chicken. And then comes the magic. The chicken is marinated in your homemade chicken fajita seasoning of chili powder, cumin, smoked paprika, oregano, garlic, etc. swirled in a bath of lime juice, orange juice, soy sauce, and Dijon Mustard. Marinate in the refrigerator 6 hours up to overnight (longer the better).
- Cook Chicken. When ready to cook, let chicken sit at room temperature for 15-30 minutes, this ensures even cooking. Next, heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken (so it will sear) and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover (this keeps the chicken moist), and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through.
- Rest Chicken. Remove cooked chicken to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips. This resting time allows for moisture to redistribute and reabsorb evenly throughout the chicken. If you slice your chicken without letting it rest, the juices will ooze out and you will be left with dry chicken.
- Cook Vegetables. While the chicken is resting, add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. The reserved marinade is a little trick that infuses the vegetables with loads of flavor (this is marinade that has never touched raw chicken). Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
- Assemble: Layer tortillas with Chicken Fajita mixture and desired toppings.
HOW TO GRILL CHICKEN FAJITAS
If you would like to grill your Chicken Fajitas instead of cook on the stove top, you’ll want to quarter the bell peppers and onions and toss in the reserved 2 tablespoons marinade before grilling. After grilling, slice the bell peppers and onions.
- Prep: Grease and preheat grill to medium heat, 375 to 420°F. Drain chicken from the marinade and pat dry.
- Grill: Grill the boneless chicken breasts and thighs undisturbed for 5 to 7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
Best Chicken Fajita Recipe MARINADE tips
The Chicken Fajita marinade is SO easy – just whisking ingredients together – but here are some tips and tricks when it comes to marinating your chicken to maintain sanitary conditions and food safety:
- What containers to use: For easy cleanup, use food-safe plastic bags during storage, and discard the bags after marinating. You may also use food grade plastic, stainless steel, or glass containers to marinate food. If you marinate in a container instead of a plastic bag, cover the container during storage in the refrigerator.
- Where to marinate: Always marinate chicken for a prolonged period of time in the refrigerator, never on the counter. You can marinate on the counter for 30 minutes to help bring the chicken to room temperature and cook evenly, but no longer.
- Reusing marinade: Never reuse marinade used for raw chicken or meat unless you boil it first to destroy any harmful bacteria. Instead, we are going to reserve 2 tablespoons of the marinade to add to the vegetables later.
- Cook it safely: Be sure to use a food thermometer and cook chicken to a safe internal temperature of 165 degrees F.
Chicken Fajitas Recipe tips and tricks
- Quality tortillas. Try and purchase QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail above.
- Pound chicken to an even thickness. This not only helps the chicken cook more evenly but tenderizes it as well. If you don’t have a meat mallet, you can use the side of a can. I place my chicken in the Ziploc bag I’m going to marinate it in for convenience.
- Don’t over-marinate. The Chicken Fajita marinade is highly acidic which means you don’t want to marinate the chicken as long as you would in a marinade without as much citrus. Don’t marinate much longer than 18 hours or the muscle fibers can break down and become mushy.
- Marinate long enough. I recommend marinating the chicken for at least 6 hours. This will infuse the chicken with TONS of flavor and optimal juiciness.
- Bring chicken to room temperature before cooking. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.
- Use a cast iron skillet. A cast iron skillet will give you the best sear for authentic tasting, Chicken Fajitas. If you don’t own a cast iron skillet, make sure your pan is sizzling hot before you add your chicken.
- Don’t overcook. For the juiciest Chicken Fajitas, don’t overcook the chicken. Use a meat thermometer and cook just to 165 degrees F.
- Let chicken rest. After the chicken is cooked, it is important to let it rest for 10 minutes before slicing. While the chicken cooks, the juices are forced away from the heat to the middle of the protein. The resting time allows for the redistribution and reabsorption of the juices throughout the breast.
- Add something creamy. You will want to add something creamy to the Chicken Fajitas to marry all of the textures together. I love the Chipotle Lime Crema included in the recipe, but you can also use easy sour cream, Greek yogurt or avocado crema.
- Lime juice to taste. Don’t forget the lime! The lime brightens and enlivens the earthy fajita flavors.
Can I prep anything ahead for this Chicken Fajita Recipe?
These Chicken Fajitas can be prepped ahead so when it comes time to cook, it’s just 10 minutes to dinner.
- Marinade: Whisk all the marinade ingredients together and either store in an airtight container in the refrigerator or proceed to marinate your chicken.
- Vegetables: Slice your bell peppers and onions and store in an an airtight container in the refrigerator for up to 48 hours.
- Toppings: pico de gallo and guacamole are common toppings for Chicken Fajitas. Pico de gallo and guacamole can be made the morning you plan on serving the fajitas.
Chicken Fajita Variations
- Versatile bell peppers. You can use whatever combo of peppers you like. You can even add more peppers if you prefer.
- Add beans. Add warmed black beans or pinto beans directly to your tortillas before er piling on the chicken and bell peppers.
- Add Veggies. You can add additional veggies or swap some of the bell peppers for veggies such as corn, zucchini, sweet potatoes, etc.
- Corn Salsa. I’m obsessed with sweet, smoky, crunchy, juicy corn salsa. I’ve already used in my pork tacos and think it belongs on everything! OR you can just serve it on the side with some chips.
- Add pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa pair beautifully with Chicken Fajitas and add a delightfully juicy, sweet freshness.
- Add Mexican French Fries. Add Mexican French fries to the bottom of your tortilla like in California Burritos – because fries make everything better!
- Shrimp Substitute. You can substitute chicken for raw, deveined, shrimp. The shrimp should only be marinated 30 minutes at room temperature and will only take 5 minutes or so to cook – just until opaque.
- Spice it up. The spice level as written should be perfect for most people but if you know you love spicy then feel free to add extra cayenne pepper or you can add hot sauce to taste to the assembled chicken fajitas.
How to serve this Fajita Chicken Recipe
You can serve Chicken Fajitas in tortillas or get fun and flirty with all these chicken fajita serving options so it’s a different palate pleasing experience every time!
- Chicken Fajitas: Serve the chicken, onions and peppers wrapped in a warm tortilla with sour cream, salsa, guacamole and fresh lime,
- Chicken Fajita Tacos: Layer hard tortillas shells (like this recipe) with cheese and melt. Top with black or pinto beans, crockpot fajita chicken and chopped lettuce. Top with pico de gallo, fresh guacamole, salsa, cotija cheese, sour cream and hot sauce.
- Chicken Fajita Salad: Toss the chicken, onion, and bell peppers with some lettuce, fresh corn, and black beans and drizzle with Tomatillo Avocado Ranch or Cilantro Lime Dressing. This fajita salad would also be delicious with pepitas or sunflower seeds and cotija and pepper jack cheese.
- Chicken Fajita Quesadilla: sandwich the chicken and veggies in tortillas and smother with cheese and bake, grill or melt cheese on the stove. Serve with a healthy dose of sour cream, salsa verde and guacamole.
- Chicken Fajita Burritos: Wrap the chicken and veggies in a large tortilla along with Cilantro Lime Rice, black beans, lettuce, sour cream and guacamole.
- Chicken Fajita Wet Burritos: Fill as above except omit lettuce then follow my instructions for Wet Burritos.
- Chicken Fajita Burrito Bowl: Pile the chicken and bell peppers on a bed of rice with black beans, lettuce and tortilla chips with condiments of choice or Tomatillo Avocado Ranch.
- Chicken Fajita Nachos: Pile thick restaurant style tortilla chips with cheese and beans and bake. Top with fajita chicken pork and desired toppings such as pico de gallo, sour cream, and fresh guacamole.
DO I HAVE TO WARM TORTILLAS FOR CHICKEN FAJITAS?
I HIGHLY recommend warming your tortillas for the BEST Chicken Fajitas recipe. Not only do warm tortillas become softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. Lower quality corn tortillas are also likely to break if not warmed.
You can easily warm your tortillas for these Chicken Fajitas in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest.
HOW TO WARM TORTILLAS:
- Open Flame (gas stove or grill): this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality corn tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel.
Toppings for the Best Chicken Fajita Recipe
My favorite toppings for steak or chicken fajitas has always been my Homemade Salsa or salsa verde and sour cream. The cool refreshing creaminess against the dynamic sizzling chicken and veggies is a must in my book.
With this creamy topper in mind, I took sour cream and infused it with fresh cilantro, lime, chipotle powder and a splash of mayo for an added depth of creaminess and I call it Chipotle Lime Crema. This Crema is totally optional but is totally worth making and takes seconds to whip up. Kind of like the seconds it will take you and your family to devour these Skillet Chicken Fajitas.
You are welcome to skip the Chipotle Crema and top it with your favs of:
- Sour Cream: Adds delightful tangy creaminess. If you are trying to save some calories, you may the substitute the sour cream with plain Greek yogurt. Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on.
- Avocado Crema: is my addiction and my preference over chopped avocados or guacamole. Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
- Guacamole: use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
- Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
- Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
- Cheese: Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.”
- Lime: use lime wedges to add freshly squeezed lime juice if additional tanginess is desired.
- Cilantro: if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
- Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or hot sauce.
- Pickle onions: I can’t believe I haven’t shared a recipe for this yet, but I love pickled onions on fajitas! Tangy, punchy fantastic.
- Salsas: so many to choose from! Store bought salsa is always an easy topping or get fancy with my homemade restaurant salsa, salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.
What Sides Should I serve with Chicken Fajitas?
- Chips and salsa. Every Mexican recipe needs chips and salsa! Up your salsa game with homemade salsa, grilled corn salsa, pineapple salsa, mango salsa, or avocado corn salsa.
- Rice: is a must-have side for any Mexican recipe. We love serving these Chicken Fajitas with cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa, or low carb cauliflower rice.
- Salads: salad is always a win and a great way to stretch your Chicken Fajitas if you’re serving a crowd. These fajitas pair well with: southwest salad, corn salad, or southwest orzo salad.
- Veggies: I HIGHLY encourage you to go with authentic elote (Mexican Grilled Street Corn) – you will not regret it! Other alternatives include grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower.
- Fruit: you can keep it simple and serve this Chicken Fajita recipe with watermelon or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, summer fruit salad or caramelized grilled pineapple.
- Carbs: add some green chiles and or/ jalapenos to my sweet cornbread recipe and watch it disappear (one of my all-time favorite recipes I bring to everything!) or my corn casserole is always a hit.
Chicken Fajita Recipe storage
- chicken: store in an airtight container in the refrigerator for up to 5 days.
- pico de gallo: is best consumed the same day it is made as the tomatoes will continue to release juices BUT it can be stored for up to three days.
- guacamole: can be stored for 2-3 days. The top layer will begin to oxidize and turn brown upon storage but this doesn’t mean the guacamole has gone bad, but it can be unappetizing. To store guacamole, store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the guacamole. This will help decrease the speed at which the avocados brown due to oxidation.
How to reheat this Chicken Fajitas Recipe
- Microwave: transfer chicken and bell peppers to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
- Skillet: warm chicken in a skillet on the stove top over medium heat, stirring often until warmed through.
- Oven: Transfer chicken and bell peppers to a baking sheet and reheat at 350 degrees F for 10 minutes or just until warmed through.
Can I freeze Chicken Fajita?
Yes, you may freeze either the chicken after it is cooked or the chicken when it is added to the chicken fajita marinade. I do not recommend freezing the bell peppers as they will become mushy when defrosted.
- Freeze Marinating Chicken: Add chicken to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
- Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Chicken Fajita Recipe FAQs
Chicken steak or shrimp fajitas have to be one of my favorite Mexican foods and one of the most beloved Mexican foods, right alongside tortilla soup, carne asada, carnitas, tacos, burritos and enchiladas so I was surprised to find that fajitas don’t come from Mexico at all! Fajitas originated in Texas in the 1930s when vaqueros (Mexican cowboys) cooked skirt steak – then throwaway butcher meat- over the campfire. In fact, Fajita has its roots in Tex Mex – the word faja is Spanish for “strip,” or “belt,” and “ita” means little describing the little strips of meat. (Austin Chronicle)
It wasn’t until the 1980s that what we know as Steak and Chicken Fajitas served with sizzling onions and peppers alongside tortillas rice and beans were popularized by numerous restaurants in Texas. Before that, fajitas as we know them, where relatively unknown (except as a cut of meat) even in Mexican food rich states as California and Arizona! Mind blown.
You are going to want to use thin chicken breasts for this Chicken Fajitas recipe. You can either purchase chicken fillets or create your own by slicing 2 chicken breasts through the equator to create 4 thinner cuts. Once your chicken is cooked, cut the fillets into strips about 1/-2-inch thick or less. Slice the chicken against the grain in order to shorten the tough fibers.
The dynamite Chicken Fajita marinade transforms the chicken into a juicy, flavor bomb worthy of the title “best Chicken Fajitas.” The marinade accomplishes three things: 1) tenderizes the chicken, 2) infuses it with flavor and 3) chemically changes its structure so it retains juices and actually becomes juicier. I’ve outlined how the ingredients below adeptly accomplish this:
Citrus: orange juice and lime juice tenderize the chicken by breaking down the tough connective tissue. They also infuse the chicken with bright floral tones characteristic of Chicken Fajitas that complement the earthy seasonings.
Soy sauce: enzymatically breaks down the proteins to further tenderize while also adding a rich depth of grounding flavor.
Seasonings: the homemade fajita seasoning mix penetrates the chicken inside and out and is the perfect, robust blend.
Oil: is crucial as it spreads the oil-soluble flavors more evenly across the chicken and also promotes even browning when cooking.
The chicken in Chicken Fajitas is very healthy. It is a lean protein which means it doesn’t have very much fat which can help you maintain a healthy lifestyle and even lose weight all while helping to sustain your muscles. Chicken is also full of calcium and phosphorous which helps strengthen your bones and reduce the risk of arthritis.
Bell peppers are an excellent addition to a healthy diet. They are rich in vitamins and antioxidants, especially vitamin C and over 30 different types of carotenoids. Researchers have found carotenoids improve eye health, and ward off eye disease as well as prevent certain types of cancers. Bell peppers are also full of vitamin C. 1 cup of sliced red bell peppers gives you 157% of your daily vitamin C content, which is necessary for the growth, development and repair of all body tissues. It’s also involved in many body functions, including formation of collagen, absorption of iron, the immune system, wound healing, and the maintenance of cartilage, bones, and teeth.
To keep Chicken Fajitas healthy, top them with healthy toppings such as substituting Greek Yogurt for sour cream.
Looking for More Fajita Recipes?
- One Pot Chicken Fajita Pasta
- Salsa Verde Honey Lime Pork Fajtas
- One Pot Chicken Fajita and Rice Soup
- Slow Cooker Chicken Fajitas
- Chipotle Honey Lime Chicken Fajita Chicken Bowls
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Fajita Chicken Wraps with Creamy Avocado Dip
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Ingredients
- 2 large chicken breasts sliced horizontally to create 4 fillets (1 ½ pounds)
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
- 8-12 flour tortillas
Chicken Fajita Marinade
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 tsp EACH garlic pwdr, onion pwdr, salt
- 1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano
- 1/4 teaspoon pepper
- 2 teaspoons liquid smoke
Chipotle Lime Crema (optional)
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1-2 tablespoons lime juice, to taste
- 1/2 teaspoon salt
- ¼ – 1/2 teaspoon chipotle chili powder
- 1/4 cup packed cilantro, finely chopped
Filling/Topping Ideas
- cheese
- Guacamole/chopped avocados
- Recipe Avocado Crema (my FAV!)
- salsa
- Chopped tomatoes
- black beans
- cilantro
- Freshly squeezed lime juice
Instructions
- MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
- CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.
- CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
- VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
- ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.
Video
Notes
HOW TO WARM OR CHAR TORTILLAS
I HIGHLY recommend warming the tortillas first using any of the following methods:- Open Flame (gas stove or grill): add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
HOW TO KEEP TORTILLAS WARM
Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or kitchen towel.TIPS AND TRICKS
- Quality tortillas. Try and purchaser QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail above.
- Pound chicken to an even thickness. This not only helps the chicken cook more evenly but tenderizes it as well. If you don’t have a meat mallet, you can use the side of a can. I place my chicken in the Ziploc bag I’m going to marinate it in for convenience.
- Don’t over-marinate. The Chicken Fajita marinade is highly acidic which means you don’t want to marinate the chicken as long as you would in a marinade without as much citrus. Don’t marinate much longer than 18 hours or the muscle fibers can break down and become mushy.
- Marinate long enough. I recommend marinating the chicken for at least 6 hours. This will infuse the chicken with TONS of flavor and optimal juiciness.
- Bring chicken to room temperature before cooking. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.
- Use a cast iron skillet. A cast iron skillet will give you the best sear for authentic tasting, Chicken Fajitas. If you don’t own a cast iron skillet, make sure your pan is sizzling hot before you add your chicken.
- Don’t overcook. For the juiciest Chicken Fajitas, don’t overcook the chicken. Use a meat thermometer and cook just to 165 degrees F.
- Let chicken rest. After the chicken is cooked, it is important to let it rest for 10 minutes before slicing. While the chicken cooks, the juices are forced away from the heat to the middle of the protein. The resting time allows for the redistribution and reabsorption of the juices throughout the breast.
- Add something creamy. You will want to add something creamy to the Chicken Fajitas to marry all of the textures together. I love the Chipotle Lime Crema included in the recipe, but you can also use easy sour cream, Greek yogurt or avocado crema.
- Lime juice to taste. Don’t forget the lime! The lime brightens and enlivens the earthy fajita flavors.
HOW TO STORE AND REHEAT
- Storage: store in an airtight container in the refrigerator for up to 5 days.
- Microwave: transfer chicken and bell peppers to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
- Skillet: warm chicken in a skillet on the stove top over medium heat, stirring often until warmed through.
- Oven: Transfer chicken and bell peppers to a baking sheet and reheat at 350 degrees F for 10 minutes or just until warmed through.
CAN I FREEZE CHICKEN FAJITAS?
Yes, you may freeze either the chicken after it is cooked or the chicken when it is added to the chicken fajita marinade. I do not recommend freezing the bell peppers as they will become mushy when defrosted.- Freeze Marinating Chicken: Add chicken to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
- Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
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You might also like these Mexican recipes:
Smothered Baked Chicken Burritos
Slow Cooker Salsa Verde Honey Lime Chicken
Tina says
Hi Jen, this is definitely going on my weekend menu. I absolutely love your blender avocado crema in your avocado chicken salad sandwiches so I’ll be using that crema instead. That one is hard to beat!! Thanks in advance for another great meal!
Jen says
Agreed, that Avocado Crema is hard to beat! I hope you love these fajitas and I’m excited you are making them so soon!
Candice says
Hey there, I have made these before, and they are delicious. Any suggestions for a substitute for orange juice? I left that out in my grocery run, and need to know if I can substitute or if I need it for taste. Thank you so much for this delicious recipe!
Jen says
Hi Candice, you can swap it for lime juice. I’m so happy this recipe is a repeat favorite!
Kevin | Keviniscooking says
Intrigued by the Dijon and liquid smoke in the marinade. Looks so darn good!
Jen says
Thank you Kevin! Yes, the liquid smoke adds a nice smoky flavor and the Dijon a subtle tang – so good! I hope you are having a great summer!
Lisa says
Jen, I cannot wait to make these fajitas! I have been looking for a more flavorful version than the recipe I have and I am already drooling all over this marinade!
Jen says
thank you Lisa, I am excited for you to make them! I hope they become a new favorite!
Melinda | Sprinkle and a Dash says
Jen, the fajitas look amazing. Lisa said it, that marinade looks amazing.
Jen says
Thank you so much Melinda! I played with a couple versions and this one is a winner! Hope you love it!
Melinda | Sprinkle and a Dash says
Oh my GOODNESS ! Cuz I don’t swear. =D Jen, I made this on Monday night and it was to die for!!! Absolutely a favorite and it was so easy!
Great job on the spice combo! It tasted even better than it looked if that is even possible. WOW!
Jen says
Hi Melinda, I LOVED your comment – and I don’t swear either so thank you 🙂 I love that you found it easy and that is awesome it tasted even better than it looked – so often recipes (hopefully not mine), are the opposite and look so promising but don’t deliver – glad this wasn’t ‘the case! Thank you thank you!!
Dorothy Dunton says
Hi Jen! I love sweet red and orange peppers! And, of course putting stuff in a nice soft tortilla makes me happy!
Jen says
Tortillas are my happy place too! so much pleasure from such a simple food 🙂 Have a great weekend Dorothy!
Layne says
I will follow you and your tacos into the dark. Seriously- I could eat your various tacos every night of the week. THAT.GOOD. I was skeptical about the sauce but it was the first thing Jesse commented on and we agreed it pulled all the flavors together. You’re a wizard, Jen.
Jen says
LOL! Thanks Layne, I’ll try not to let that go to my head – but I will keep the taco recipes coming! 🙂 I’m so glad you both enjoyed these fajitas and that the Chipotle Lime Crema earned your vote 🙂 Thanks Layne you’re the best!
LL says
Will you be my friend?!
Chris YC says
I made these last night – they are awesome. We put them on top of Naan that was warmed in the oven and ate them with a fork. We did make the Avocado crema – a real bonus. Loved them and will make again. Thanks for sharing!
Jen says
Hi Chris, these sound delicious on warm naan- yum! and I’m so glad you made the Avocado Crema as well – one of my favorites! Thanks for trying my recipes!
Sheila DelCharco says
Made these tonight and OHMYGOODNESS!! My family loved it! THANK YOU for sharing it with us!
Jen says
You are so welcome Sheila! I am thrilled everyone loved it so much! Thank you!
Charmaine says
This recipe is amazing. Definitely the best fajitas I have ever tasted. The marinade was so good, I used some (minus the oil) as liquid for rice. It was so delicious and my new go to rice dish with Mexican food. Thanks so much for the recipe!!
Jen says
Hi Charmaine, thank you so much for the wonderful compliment of the “best fajitas you have ever tasted” – wahoo! And I love the idea of using the liquid for rice – I can’t wait to try that – thanks for the tip! I hope you find more recipes to love here!
Meg Taylor says
I can’t wait to try this recipe! 2 questions? For the marinade – we add 1 cup of sour cream to it? And for the chipotle lime crema – what type of cheese? Just want this recipe to turn out perfect so I want to make sure I understand clearly! Thanks 🙂
Jen says
oh my goodness, I’m so glad you asked! I recently switched recipe plugins and it looks like that one did not transfer correctly! No sour cream in the marinade – just the crema- I have corrected the recipe 🙂 No cheese in the crema – just a topping idea. I personally like sharp cheddar. Thanks Meg, hope you love them!
Meg Taylor says
I am so excited been marinating all day, thank you for getting back to me! I’m so excited for this recipe! I’m a huge fajita and Tex mex fan so I look forward to trying several other of your recipes! The only thing I have been unable to find it chipotle chili powder for the crema. Which I just substituted extra chili powder for the marinade. Any recommendation on a substitute for the crema? Thank you so much for your quick reply 🙂
Jen says
Hi Meg, sorry for not getting back to you sooner – we moved this weekend and as you can imagine, things have been a lot crazy! It sounds like you already made this but I would have said to use a little smoked paprika, chili powder and a dash of cayenne. Hope you loved it!
Allison says
The recipe calls for sour cream in the marinade. Is this accurate or is that for the crema? Making tomorrow so want to be sure I get this fabulous recipe correct!
Thanks
Jen says
Hi Allison, no the sour cream is not in the marinade – I updated the recipe some time ago but for some reason it is still showing up there! The Sour Cream is for the Crema. Enjoy!
Stasha says
I always keep coming back to this recipe Jen! By far the best chicken fajita recipe. The lime juice and soya sauce give it the perfect tang.
Jen says
YAY! I am so happy it is crave worthy! Thanks so much Stasha! Happy New Year!
Lisa Kanegae says
I have this marinading right now but i forgot to reserve two tbs of marinade for peppers. U think i can sautee the used chicken marinade after its been marinading the chicken since it will come to a boil and cook it with the peppers? Or just dont risk the contamination ?
Jen says
Hi Lisa! That should be fine but I would bring it to a full boil first for 1 minute, then reduce to medium high heat before adding the onions just to be safe. Hope this helps!
Melanie @ Gather for Bread says
Made this or dinner last night with a few tweaks. It was so delish! Thanks for all the amazing recipes!
Jen says
You are so welcome Melanie, thank YOU for making my recipes and for commenting! I love hearing you are enjoying them!
Lisa Medeiros says
THE BEST recipe around!!! My whole family loves it!! thx for sharing a real crowd pleaser – my 17 yr old son requests it all the time & I call him Gordan Ramsey Jr he’s so critical of my cooking ;)))
Jen says
Awesome Lisa! I am thrilled this is such a winner with your entire family – especially your food critic! Its always so nice to find a recipe the whole family loves. Thanks so much!
julie Gwynn says
Jen, what to you mean by horizontaly cutting the chicken?
Julie
Jen says
Hi Julie! slicing it through the equator to create two thin fillets 🙂
Ashley says
We all loved this so much! Finding things that 7 people all like is a challenge at best, but this is definitely one of those. I actually triple the recipe (teenagers that are bottomless pits). And I always make the lime crema because how could I not.
Jen says
Awesome Ashley, I’m so glad this was a hit with EVERYONE – yay! And tripling the recipe – that is impressive! So glad it was a winner, thank you!
Josh says
A native Texan family here that LOVES all types of Mexican food- and this dish is a hit! I normally tweak recipes to our liking, but that was simply not needed! As soon as I hit send, I’ll be checking out more of your dishes! Thank you for sharing!
Jen says
You are so welcome Josh, thank YOU for taking the time to comment! I love hearing your family loved this as is – especially because it sounds like you know your Mexican food! I hope you find more recipes to love here! You might check out my carnitas next 🙂
LL says
Can the crema be made without the mayo?? Not a mayo fan.
Jen says
Absolutely! Just leave it out and it will still taste great.
Mia says
I made this last night and the marinade was to die for! The chicken came out so tender and juicy and it will definitely be on the menu again!! Thanks
Jen says
Thank you so much for taking the time to comment Mia! I am thrilled you loved this chicken so much!!
Cathy Mullen says
Made this tonight and it was SO delicious! Great recipe! Thank you!
Jen says
You are so welcome Cathy, so happy it was such a hit! Thank you for taking the time to comment!
Myra says
These fajitas are the best in the world!!! Thanks so much for creating the recipe!! I am over the moon excited for finally having found a fajita recipe that is reminiscent of Mexican restaurant fajitas… -Smiling from ear to ear down in Belize, Central America!
Jen says
Wahoo! What an awesome comment Myra, thank you so much for making my day! I am thrilled you love it so much!!!
Pamcita says
I literally jut put the last bite in my mouth and hopped up from the table to comment. THIS IS SO DELICIOUS!!! My only complaint is that there isn’t enough for leftovers 🙂 Next time I am definitely doubling this recipe! Thanks for sharing this one – such a winner!!!
Jen says
I am so happy to hear that Pamcita! I am all about doubling recipes, there is no such thing as too many leftovers on this one!:)
Nicole says
I’ve made this several times and it is DELICIOUS!!! The only thing I change is I use 1 tablespoon of brown sugar instead of 3 because I have gestational diabetes. Sometimes I only use a couple of tablespoons of the marinade for the chicken and reserve the rest for the peppers so they have extra sauce that I add to pasta. I also sometimes add fresh mushrooms to the peppers just because our family enjoys mushrooms. The Chipotle lime crema is wonderful! Definitely adds nice flavor to the meal. I even mix that up when we make the fajitas into pasta for the topping. It’s sooo good! You’ve nailed this recipe and it’s a favorite in this household. We eat it either in pasta form or fajita form every week. Thank you!!!
Jen says
Thanks so much for your awesome comment Nicole, I’m so pleased these Chicken Fajitas are a repeat family favorite! I love the idea of mixing it into pasta – I definitely have to try that!
Patti says
Hi Jen,
I have been following you since February when I needed a fish taco recipe and found yours on Pinterest. I have been hooked since then and have been making one or more of your recipes every week (Easter was all YOU!), much to my family’s delight. I have been asked by a friend to cook for their son’s graduation party and want to use this marinade recipe, but will be preparing around 300 chicken breasts. I do have access to 2 commercial convection ovens, so just wonder if you have any suggestions on how to cook the chicken (temperature, time, etc.) in the ovens and also if you think they could be prepared the day before and then warmed? Thank you!
Jen says
Welcome, welcome! That is awesome you found me on pinterest and have made so many of my recipes- thank you! You must be quite the cook to be asked to cook for your friends son graduation! You can certainly bake the chicken. Unfortunately I don’t have experience with convection ovens but I’m sure you can google research that. For a conventional oven, I would bake at 400 degrees F for 15 minutes, flip chicken over and cook another 10-15 minutes (25-35 minutes total) (depending on thickness). I also have a fajita chicken recipe in the slow cooker that is fabulous and easier:
https://carlsbadcravings.com/slow-cooker-citrus-fajita-chicken/ Good luck!
Heather says
Totally making this one this week. The spice combination sounds amazing. I can taste it already. In the topping suggestions you mentioned an “avocado crema recipe”. Are you referring to the Chipotle Lime Crema recipe you gave in this post or do you have a separate recipe for an avocado version? They both sound AMAZING but I couldn’t find an avocado version on your website.
Jen says
Thanks Heather, I hope you love these Chicken Fajitas as much as we do! I don’t have a separate Avocado Crema recipe, just in a few of my taco recipes, here it is:
Avocado Crema
1 medium avocado
1/2 cup sour cream (may sub Greek yogurt and use less lime juice to taste)
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
Heather Dunn says
Oooh yum! That avocado crema recipes sounds unbelievably amazing. I will definitely make it on our next taco night! Your recipes are always winners at my house. Thanks for typing it out for me!
Jen says
You are so welcome, I think it will become a new favorite! I’m so pleased your family is enjoying my recipes
Heather Dunn says
Made these for dinner tonight. They were amazing! I loved the crema sauce and the chicken was DIVINE (I think I share your love of smoked paprika). This is definitely going in my dinner favorites rotation! Thanks for the awesome recipe!
Jen says
Wahoo! Thanks so much Heather! I’m thrilled they were a hit along with the crema! It’s always an honor to make the dinner rotation!
Kathleen M O'Callaghan says
I am SO excited to make these fajitas. Can the chicken and vegetables be grilled as well? If so, how long?
Thanks!!
Jen says
Hi Kathleen, yes they can be grilled! This recipe has great grilling instructions: https://carlsbadcravings.com/honey-lime-chipotle-chicken-fajita-bowls-with-chipotle-lime-crema/
Carolyn says
is the 6 hours marinating time necessary? what is the minimum marinating time If I wanted to make this for dinner tonight?
Jen says
No it’s not necessary but the longer you marinate the better it will taste 🙂
Sandy Sternitzky says
I made these for dinner tonight. They were AMAZING! I marinated the chicken for 8 hours or so and that seemed like the perfect amount of time. I might add some more chili/chipotle seasoning next time for a little more bite. I loved the crema sauce! It added a lighter flavor than any other topping I’ve had on fajitas. I will definitely be making these again! Thank you!
Jen says
You’re so welcome Sandy, I’m thrilled they’re a keeper and that you loved the chipotle lime crema!
Melissa Rogers-Obal says
I found this recipe at some point within the last several months, and have made it probably 10 times. So, so, SO delicious! I am OBSESSED with the chipotle lime crema, and my husband loves it as well. My kids eat the fajitas WITHOUT the crema (they don’t know what they are missing) and love them as is. Thanks for this fantastic recipe! Quite possibly my favorite meal of the year. 🙂
Jen says
Thanks so much for taking the time to comment Melissa, you made my day! That is amazing you’ve made these chicken fajitas so many times – wahoo! and I’m honored it’s up for your favorite meal of the year! thank you, thank you!
Layne says
Love this recipe! The chicken is so flavorful and the peppers and crema have the perfect touch of spice. One of our favorites!
Jen says
Sorry for the delay Layne as summer has been crazy and I’m just returning from Italy but thank you so much for taking the time to comment! I am thrilled these Chicken Fajitas are one of your favorites along with the crema – you have great taste ;)!
VICKI HALFORD says
Has anyone made this with steak?
Jen says
I think it would be delish!
Melissa says
Made these last night. I’ve made SO many fajita recipes and never felt the seasoning or texture was right. They came out perfectly. Cast iron is a must. This recipe is THE ONE, going right in the permastash. Thank you so much!
Jen says
Thank you so much, Melissa! I am thrilled this recipe did not disappoint and that it’s a keeper! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
Anna Christensen says
This recipe is amazing!!!! My favourite fajita one yet! This will be my go to from now on. I made the chipotle crema and also made my own guacamole and pico de gallo. I cook the peppers and onions for a longer time to make them more caramelized. I really love the marinade for the chicken, just wow! I just stumbled upon you in a google search and i didn’t like what i saw in a few others and then i saw your ingredients for the marinade and thought this could be delicious. I bookmarked your website 🙂
Jen says
Hi Anna! Sorry for the late reply— I’m catching up on a backlog of comments, but I’m so happy to hear that this will be a repeat recipe for you! I hope you find lots more recipes to enjoy!
Ann says
These were the best fajitas I have ever made!! Thank you so much for sharing your recipe and tips!
Jen says
YAY! I love hearing that, thank you Ann!
Patty Ricks says
Made these last night for dinner with a side of black beans and forgot to post a picture. Kicking myself for that! These fajitas were DELICIOUS!! Made per recipe with one exception, the liquid smoke. We were out, besides my husband and I are not a fan of it anyway, So to us the marinade was perfect with out it. The crema was just as good. I think next time I will half it. We had a lot left over. So….can not wait to make these again!
Jen says
Thank you for your awesome comment Patty! I’m so pleased these Chicken Fajitas were such a hit!
Sarah says
Hi there ! I want to make this recipe with chicken thighs for about 10-12 people… approx how many lbs should o buy ?
Jen says
Hi Sarah, I would triple the recipe. If you have huge eaters or don’t have many sides, maybe quadruple it. Good luck!
Naomi Robinson says
We kinda live on fajitas during summer, so I really can’t wait to make these!
Jen says
I’m excited for you to try them, I think you’ll fall in love!
Marci says
Jen, would I be able to omit the soy sauce or would it alter the flavor too much? I tend to find if I add soy sauce to recipes my husband’s belly doesn’t appreciate me much. I appreciate and look forward to your advice
Jen says
Hi Marci, the soy helps balance the citrus so I hesitate skipping it altogether. Have you tried tamari instead?
Marci says
Hi Jen,
Yes, tamari is what I use maybe I should try just regular reduced sodium soy sauce and see if it makes a difference. It’s so weird how it affects him.
Jen says
I hope you can find a good solution!
Kim says
Made these tonight and had to come comment. These are amazing, literally this might be one of my favorite recipes recently!
Jen says
I’m so happy you took the time to comment, thanks Kim! I’m honored they’re one of your new favorite recipes!
Katherine Dietz says
Jen,
Just a few questions: what flavor of liquid smoke do you use is it hickory or mesquite? What is the brown sugar is it light or dark brown? What brand of soy sauce do you recommend? What kind of Dijon mustard do you use?
I love all your recipes but my favorite is still the Carne Asada and Buffalo chicken and the Mexican rice and..
Thanks they are all wonderful!
Katherine
Jen says
Hi Katherine, I love hearing what recipes are your favorites- you have great taste ;)! I use mesquite liquid smoke, light brown sugar (when a recipe doesn’t specify, it means light), Kikkoman less sodium soy sauce and Grey Poupon Dijon Mustard.
Katherine Dietz says
Jen,
Also I forgot to ask what size tortillas do you use? Also I have tried to leave a comment about the type color of the cravings index it is a very light yellow and is not readable, could you please make it darker? The send you a comment does not work, it just spins.
Thanks
Katherine
Jen says
Hi Katherine, I use 6″ flour tortillas. As far as the font color, I am having my site completely re-designed, so the font (and everything else!) will be more use friendly in a month or so.
Teresa says
Just made these and they were easy and delicious!!!
Jen says
Thanks Teresa, I’m so happy they were a hit!
Katie says
These were SO delicious! Especially the chicken! My husband said it was “as good as any fajita from a restaurant.” Thanks for another great recipe!
Jen says
You’re so welcome Katie, I’m honored it was restaurant delicious!
Evelyn Izo says
Your recipes (hands down)are best. The details and tips you provide are outstanding. The rich flavors because of all the spices is wonderful. I am always telling people when they ask for a recipe to please check out your website.
Jen says
Thank you for making my day Evelyn! I’m honored you’re loving my recipes and thank you for sharing my site with others! (PS I’m so sorry for the late response, my site was being transitioned so everything was frozen!)
Kim says
Omg !!! These flavors are just the Bomb! My husband was a little skeptical because he’s a light weight when it comes to spice . I told him they are not spicy . Finally the third night of the left overs he gave in a bit of my tacos and said, “ woah, everything just goes together. From the flavor of the chicken , to the creama sauce and the avocado , cilantro toppings.” I laughed and said see I told you they were gooooood! Thank you for sharing your recipe!!! I’m keeping this one for the books!
Jen says
LOL! I’m glad the fajitas finally won him over-even if it took a while! I’m so happy this recipe will be on repeat!
Kimberly says
Me , too. HAHA. The marinade was soooo differrent. Never thought of using Soy Sauce. Thank you again. Can’t wait to try your other receipes. How can you add pictures?
Jen says
Welcome Kimberly, I hope you discover many new favorites! Unfortunately, you can’t add pics to the comments but you can tag me on instagram!
Megan says
Have you tried this in an instant pot?
Jen says
Not yet!
Anna says
Prepped most of this recipe before we left to go camping and it was so good! Cooked the chicken and the vegetables on a griddle pan.
Jen says
What a fun meal to take camping, brilliant!
Marlo Link says
Very delicious! Made this recipe tonight.using my cast iron made all the difference!
Jen says
Thanks so much Marlo!
Mary Lynne Smith says
Delicious! Tried these last night, and I would say they were the best fajitas I have ever had!
Jen says
Thank you so much Mary Lynne, I love hearing that!
I'manee says
Yet another perfect recipe! My boyfriend and I LOVED this fajita recipe. We marinated over night and I was so glad we did!
Seriously, everything I have tried of yours has been fantastic. I wish I knew how to create recipes like you. If you ever do cooking classes, sign me up!
Jen says
Thanks so much for your kind words I’manee! I’m so pleased this was another winner and that you’re loving my recipes!
Beth says
12/10!!! Delish! Saving this for every mexican chicken recipe! Seriously can’t say enough good things about this!
Jen says
Thank you so much Beth, I’m so pleased it’s going on repeat!
Christine says
I am very excited to try this recipe! Can I substitute the liquid smoke? I can’t find it where I live. Also can I use the same marinade for steak?
Thanks!
Christine
Jen says
Hi Christine, I would just omit the liquid smoke, there isn’t really a good substitute – it will still be tasty! And yes, you can absolutely use this on steak, yum!
Rochelle says
These were a *homerun* I made them with thighs. So easy and so good.
Win – Win!!!!
Jen says
Thank you so much Rochelle!
Hillary W. says
Boyfriend said best fajitas he’s ever had. I enjoyed them too. Thank you. I made recipe exactly as written. Another winner!
Jen says
Awesome, I love hearing that! Thanks Hillary!
Lynn says
Another awesome recipe from this brilliant food creator. We loved these fajitas!
Jen says
Thank you so much, Lynn! I am so pleased you loved the fajitas!
Carolyn Burns says
This recipe has spoiled me for any other fajitas. Love the flavor intensity and complexity!
Jen says
Thank you so much, Carolyn! I am so happy you love the fajitas!
Terri says
Well, you did it again…yes, yet another of your recipes I’ve tried that were a total hit. We had to cook the chicken already cut given we were cooking for 40+, but the flavor was fantastic and the comments were nothing but positive! Seemed like a strange mix of spices, etc., but it surely does work!
Keep working your magic. Can’t wait to try more of your good stuff!!
Jen says
Thank you so much, Terri! I am thrilled this was such a hit with everyone! I hope you have a wonderful week and find more recipes to enjoy!
Charlene Hamilton says
Thank you so much for saving my life! My mama passed in March 2023, and I didn’t know how to cook anything. My mama would ask me, “ what are you gonna do the day I’m gone?” to which I would reply,”I’ll figure it out Mama.” Every recipe I have made of yours has been absolutely delicious (and I have made over 20 recipes now). My husband loves every time I cook something from your website. And so I thank you again for all your help! Fun fact: I found your page on Facebook, and when I went to follow it, I noticed my mom I have already been following your page too
Jen says
That is the sweetest connection! Thank you so much for sharing this with me! I’m so glad that you have been able to find recipes that you love and that it has been a help to you!
Ellen says
Hi Jen,
I normally follow a new recipe as written and then maybe add a few extras next time around. Today I tried your Fajitas and even though I had no time to marinate, they were outrageous. I pounded out the chicken breasts and cooked in my grill pan. Let them rest, sliced them up then tossed with your marinade then back in the hot grill pan for a quick bit of a char. Oh my goodness, plenty of flavor, and my family loved them. Served with your cilantro lime rice, and a recipe I tried called border pinto beans. A flavor explosion along with the Crema recipe. Also loved the idea of a drizzle of marinade on the veggies. Thank you again!
Jen says
You are so welcome, Ellen, I am thrilled this was such a hit! Thank you so much for your glowing review!
JM says
These were amazing! We cooked our chicken on the grill and kept the juices to sauté the veggies. You’re right the lime juice elevates the flavor and is a must. Will be my go to. The Lime Crema was delicious and am looking forward to making the Avocado Crema for next time. The marinade is quite entailed so it’s great to know I can dedicate some time to make the marinade and freeze it with the chicken for another day when I’m ready to cook it.! So far I’ve cooked a few recipes on your website and found everything so full of flavor and absolutely delicious! Very excited to try more recipes!
Jen says
Thank you so much, JM, I am so happy you are enjoying my site! I’m thrilled this was such a hit, and I hope you find more recipes that you love! 🙂 Thanks again for such a glowing review!
J J says
Can you please recommend a name brand (higher quality tortilla)? Also, in the Crema, can you substitute sour cream for the mayo?
Jen says
Yes! I love La Tortilla Factory! Yes, you may substitute sour cream for the may if preferred.