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:
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:
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.
This was amazing! Its now one of mine and my partners favourite meals I’ve cooked. The chicken had a beautiful flavour and was nice and juicy, and the whole recipe was really easy to make. I added grilled under-ripe mango to mine for something extra which was a nice addition. Will definitely be making this as a staple dish in our house now
We had this for dinner last night and my 4yo proudly sat at the kitchen table (after cutting up the capsicum with us) and made his own fajita and ate the whole thing without fuss! This is a winning recipe and a simple one for families to do quickly if needed!
I’m making this again tonight. It’s no more difficult than using a packet mix but tastes a million times nicer! Thanks Nagi for another easy, foolproof, delicious recipe. You are a national treasure!
That’s great to hear Angela!! N x
I’ve made your chicken fajitas 4 it 5 times and they turn out perfect every time!
Thank you!
I love your recipes. I have made your chicken Chow Mein and sweet and sour pork a lot as well. (Love the for dredge/fry trick!)
Best chicken fajita I have ever cooked. Thank you for the recipe.
Well this one is a winner, Nagi! Thanks!
Made these for dinner tonight. Super quick and easy – my partner and his family loved it! Amazing recipe yet again
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!
That’s awesome Caroline, I’m so glad you enjoyed them 🙂 N x
can you use lemon juice if you haven’t got limes?
Hi Charlotte, you can – just use less as it’s more sour. N x
Everything from the veggie to the chicken was wonderful. Thanks for sharing your recipe.
You’re so welcome Qiana! N x
Hi Nagi, can I cook the chicken in the oven?
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
For the marinade, is it juice from an orange? Or actual orange juice (tropicana for example) thanks!
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
What did you used to cook the veggies and chicken on?
Hi Jessica, it’s a cast iron skillet 🙂
Did you use thigh or breast chicken?
I used thigh here – thigh is always juicier!! N x
Sounds good. Will do the same. Thanks Nagi.
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.
That’s great to hear Natascha!!
Omg, YUM
Wish I could post a pic of my buddy chowing down on this.
Thanks Nagi x
I’m so glad you loved it Ali!
We really enjoyed this recipe tonight, thank you Nagi!
Woah that’s great Linda!!
Meant to give it five stars!
Wahoo thanks so much!
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!
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.
Awesome Cat, thanks for letting me know what you think!!