Marinated chicken and vegetables will make these The Best Chicken Fajitas you’ve ever eaten, outside of a Mexican Restaurant.
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You know that smell that you experience when walking inside of your favorite Mexican restaurant? That my friends is what it smells like when your cooking these at home! These smell and taste to me so close to the real thing. They are slightly spicy, with just enough kick from the chili, and with the perfect amount of acid from the lime. The flavor combination in this recipe makes these the best chicken fajitas!
I made the recipe for The Best Steak Fajitas and knew that the marinade was something special. I knew that it would be perfect with chicken, and that it would make the best chicken fajitas easily. I also make fajita bowls a lot using this same marinade. Toss your peppers, protein, rice, black beans, and cheese together, top it with sour cream, and you have a fajita bowl that is something to talk about. If you like it hot, use chipolte chili powder, as opposed to the regular. I’ve done it both ways, and each are amazing.
- 1 ½ pounds chicken breasts sliced into thin stripes
- 1 yellow onion sliced into half inch slices
- 4 bell peppers in a variety of color washed, seeded and ribs removed, sliced into thin strips
- ⅓ cup olive oil
- 3 tablespoons worcestershire sauce
- 1 tablespoon cumin
- juice of one lime
- 2 cloves of garlic minced
- 1 tablespoon chili powder
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sugar
- oil for frying
- toppings such as cheese sour cream, guacamole, and pico de gallo
- In a bowl mix together your lime juice, olive oil, worcestershire sauce, cumin, garlic, chili powder, chili flakes, salt, pepper, and sugar.
- Pour half the marinade in a separate dish and place your chicken in the marinade.
- Toss to coat.
- Place your sliced onion and bell peppers into the rest of the marinade and toss to coat.
- Cover both dishes and refrigerate to marinate at least 2 hours.
- When your ready to cook, heat a large skillet over medium to high heat. Drizzle with oil.
- Cook your onion and bell peppers until they are slightly browned, but still firm.
- Remove and set aside.
- In the same skillet drizzle with oil.
- Cook your chicken, searing both sides, and making sure that it’s no longer pink in the center.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 162mgSodium: 990mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 58g
What kitchen essentials did I use to make this dish possible?
- Prepworks by Progressive Snap Fit Measuring Spoons – Set of 5
- Hudson Essentials Stainless Steel Measuring Cups Set – 6 Piece stackable with spout
- Pyrex 3 – Piece Glass Measuring Cup Set
- Set of 4 – Whisk and Spatula Set
- Pyrex Smart Essentials Mixing Bowl Set
- Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles
- CounterArt Flexible Cutting Mat with Food Icons, Set of 4
- Lodge Pre-Seasoned Cast-Iron Skillet, 10.25-inch – Same size I have, mine belonged to my mother.
- Winco Utility Tong with Rubber Tip and Locking Clip
- Lime-Lemon Squeezer Stainless Steel