Chicken Fajitas

Discover the ultimate Chicken Fajitas recipe! Juicy marinated chicken, sautéed bell peppers, and onions come together for a festive, restaurant-quality meal.

Course Main Course

Cuisine Mexican

Keyword chicken fajita recipes, fajita recipes

Prep Time 40

Cook Time 25

Total Time 1 5

Servings -12 servings

Calories 333kcal

Author Kathleen

Ingredients

6 tablespoons vegetable oil, divided
1/3 cup lime juice, from 6-7 small limes
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 heaping tablespoon fresh garlic, minced
1 medium jalapeño, seeds and ribs removed, minced
1 teaspoon chili powder
1 teaspoon dried cumin
1/4 cup fresh cilantro leaves, chopped
Salt and ground black pepper
2 pounds boneless skinless chicken breasts pounded to 1/2-inch thickness, then cut into strips
1/2 onion peeled and thinly sliced
1 red bell pepper, stemmed, seeded, and ribs removed
1 green bell pepper stemmed, seeded, and ribs removed
8 - 12 plain flour tortillas 6-inch

US Customary - Metric

Instructions

In a medium mixing bowl, combine 2 tablespoons vegetable oil, lime juice, Worcestershire, brown sugar, minced garlic, jalapeño, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Remove and reserve 1/4 cup of marinade to finish the fajitas later.
To the remaining marinade, add 3/4 teaspoon salt. Add chicken strips to the bowl, cover with plastic wrap, and refrigerate for 20 minutes.
Remove chicken strips from marinade and shake off excess marinade. Heat 2 tablespoons oil in 12-inch nonstick skillet or cast iron pan, over medium-high heat until just smoking.
Add chicken to the hot skillet and brown strips for about, 3-4 minutes, turn and continue to cook until cooked through. The chicken strips are considered done when they reach an internal temperature of 165°F (75°C). Transfer to a plate and tent loosely with aluminum foil.
To the same skillet add 2 tablespoons of oil and heat over medium heat. Add red and green bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes.
Turn the heat to low, return cooked chicken, add remaining reserved marinade, and toss to combine. Cover and heat until chicken is reheated. Add cilantro, toss and transfer to platter. Serve with warm tortillas.

Notes

Cooking: To cook 1/2-inch thick chicken strips in a hot skillet, cook them for about 5 to 7 minutes on each side. Ensure the skillet is preheated over medium-high heat and that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Cooking times may vary slightly based on your stove and skillet, so it's best to check the chicken for doneness.
Lots Of Ingredients: Listen, this recipe may have a few more ingredients that you may see in other recipes while you're searching, but I promise you, they don't make this recipe any more complicated to put together or time-consuming to make, what they do, is make this a rock-star recipe! I promise ♥
Reserve Marinade: Don't forget this step. It really makes a huge difference in the chicken fajita recipe.
Uniform Thickness: To prepare the chicken breasts, place them between two sheets of plastic wrap or in a plastic storage bag. Use the flat side of a meat hammer or tenderizer and flatten the chicken to ½ inch thick. If you don’t have this tool, no worries! Use the bottom of a sturdy glass or coffee mug to pound out and flatten the chicken. This not only tenderizes the chicken but also breaks down the muscle fibers for better absorption of the marinade.
Skillet: For nicely browned meat, ensure the marinated chicken is dry and the pan is hot. A cast-iron pan is best (just like the ones you see in restaurants). Cast iron holds heat well and browns meat well. Otherwise, use a thick-bottomed skillet.
How To Warm Tortillas:
1. Oven: Preheat oven to 300ºF (149ºC). Wrap them in a damp towel then wrap in foil. Please the wrapped tortillas in the oven for 10 to 15 minutes until warmed through.
2. Stovetop: Heat a clean skillet over medium heat. Place a single tortilla in the skillet for 20-30 seconds per side, place on a plate, and cover it with a dish towel. Continue until all tortillas a warm, serve immediately.
3. Microwave Oven: Wrap tortillas in a damp towel and heat them in the microwave oven for 30 seconds or until heated through.

Nutrition