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.
Outstanding….everybody here loved this dish. All the recipes I’ve tried have been so good, too! Also your videos are terrific and really pull it all together….Thanks
I’m so pleased to hear that John! Thank you! N xx
HI Nagi
I’ve made this before and everyone loves it! Since its summer here do you think I could grill the chicken on my bbq instead of cooking in a skillet?
Thanks!
Kathy
OMG YES! Even BETTER on the BBQ! 🙂 N xx
Thank you! I just read comments and am going to make now ahead of my company coming so I can just warm them quickly. I just watched the video, haven’t watched your videos before I LOVED it! My daughter heard the music and kept asking what is that?!
So tender and delicious! Best Chicken Fajita recipe I have used. Everyone loved them. Ages 10 months to 70 yrs old. I used chicken tenderloin instead of breasts but they were delicious! Great job!
Awwwww I love that! 3 generations enjoying these Fajitas! 🙂 N xx
Hi, can the chicken be cooked and then frozen for later. I have chicken that I need to cook but don’t need it yet.
Hi Diane! That will be fine – i actually did that myself with the very chicken you see in the photos!!
I am loving your recipes. I made this chicken fajita tacos last night. And brought left overs to work, my co-workers said the chicken was still so tender and they loved the taste.
Thank you. 🙂
Fantastic! So pleased to hear that Gloria, thank you for taking the time to come back and let me know! N xx
Hey Nagi,
I am in awe of you….without exception each and every recipe of yours I have tried have turned out finger licking good. This one was no exception. This was so yummy I had to eat it standing at the kitchen counter cause I couldn’t wait to sit down at the table! All your recipes are not only easy but so so flavorful and don’t use ingredients that I don’t already have on hand. Thank you for sharing your gifted talents with us!
Please put out a cookbook already! ( unless I am stupid and you already have one out?)
That’s so flattering Taz!!! It is my dream to have a cookbook 🙂 One day, one day! I will have to ask all my readers for input for the recipes to put in it!! I’m so pleased you enjoyed this, thank you! PS I absolutely pick at the chicken right out of the pan, I’m a total child when delish food is in front of me ?
Wow – the chicken after being marinaded was delicious.
I served mine with greek yoghurt instead of sour cream and they were delicious.
I’m so pleased to hear you enjoyed this Darren! Thanks for letting me know! N xx
I made these last night on the small Indonesian island which I just moved to from Australia. It took me over 3 hours because I had to debone two chickens and make flour tortillas from scratch. Turns out coriander is called “Chinese parsley” here! The cumin smelled funny and I couldn’t find paprika to save my life, but everyone still loved them. Thank you for the inspiration and the delicious dinner!
Chinese parsley! I’ve never heard that! I am super impressed with the effort you went to to make these 🙂 And what an exotic sounding life you lead!
Taco Tuesday might technically turn into fajita Tuesday this week… these just look too tempting! Love the simple deliciousness you’ve got going on!
YES TO THAT!!! 🙂 N xx
Hi Nagi! I love your recipes. Being a Mexican, I have to say that there are more mexican recipes that are healthy.
A good salsa will bring your fajitas to a next savory level.
Oooh YES to salsa with everything! 🙂 I had the most amazing time when I visited Mexico last year! Real Mexican food – simply CANNOT BEAT IT!
What beautiful photos, Nagi! To showcase a beautiful recipe.
I remember the price of capsicums when I was living in Oz… ouch!!
EVERYTHING over here is expensive compared to almost everywhere else in the world!!
Hello Nagi,
Your chicken fajitas are mouthwatering! I have to make these this week! I love serving them with pico de gallo! YUMMY!
Oooh! Hope you do try this Malika!! <3 N xx
Nagi being a a little colder day here in Sydney today you’ve just told me and just in time for what we’re having for lunch. Looks so mouth watering, no wonder Doser’s got his eyes on it. Gotta love that boy.
*Snort* Dozer has his eye on EVERYTHING. Slow roasting a lamb today. You should see him lying on the floor, head on ground, but eyes following every move I make (well, every move I make with the lamb)
“LAMB” you’re talkin’ my language now, can’t wait to see what it is.
This is what I order every time I go to a good Mexican restaurant. My friends laugh and tell the server that I don’t need a menu. Love this.
Gosh me too 🙂 And nachos. And tacos. And taquitos. Hmm. OK I lied!
Thankyou, you’ve just made the decision on what to have for dinner! Husband & I doing low carb thingy at the moment so will have these naked on salad. Lime tree is producing well & fruit SO juicy. Teenager adores wraps so hers will be as pictured. Thanks for the continuing inspiration 🙂
Oooh YES! Chicken Fajita SALAD!!!
You’re talkin’ my language here with these Fajitas. I love the smokey char flavor.
I remember once going to a restaurant and they brought out this sizzling and smoking plate to a table nearby and I knew it was fajitas. The waitress said “the plate is hot so be careful” and after she left the guy pulled the plate to him and you could hear him swear out in pain. #ouch
… and yes, I did wiggle a bit in my chair to the music watching the video. Olé!
Pity message?? ? You ROCK KEVIN! ❤️
I absolutely love chicken fajitas! We usually eat them in lettuce cups just to cut down on some carbs but if we are going all out it has to be tortilla’s and sour cream on top for sure! i have never marinated the chicken before making them though so i’ll definitely take your advice and give this a try next time 🙂 Thanks Nagi!
Great idea on the lettuce Cassie 🙂
Oooh what a FABULOUS idea for a low carb version! Thanks so much for that tip Cassie!!! ❤️
This is awesome. I have Steak Fajitas on the meal plan for this week (tomorrow). Super excited. Do you think I can just use the same blend of spices as you have in this recipe? or would you suggest something different?
Hi Jamy! If you marinade the steak for 24 hours in this then it will be SUPER! And also here is the Beef Fajitas recipe – it’s a Tyler Florence one, my fave marinade for beef 🙂 https://promotown.info/beef-fajitas/%3C/a%3E%3C/p%3E
Awesome. So excited to try this. Steak is marinating now. It will be perfect for tomorrow’s dinner.