Chicken Fajitas Recipe

A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around.

Whatever color peppers you want, onions, and marinated chicken thighs come together inside a warm tortilla for a festive, DIY dinner that’s ready in minutes.

Just make sure there’s a nice assortment of toppings: guacamole, hot sauce, pickled jalapeños, and sour cream for starters…fajitas are what you make them!

A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around.

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Need Chicken Fajitas for a herd of hungry cowboys? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Where did fajitas originate?

Fajitas are truly Tex-Mex! In the Texas borderlands, cattle ranchers and vaqueros would make fajitas with little bits of steak left over from butchering. Fajitas is a term for “little belts” which the thin strips of steak resembled.

Are Chicken Fajitas healthy?

Fajitas make a healthy and delicious dinner, as long as you’re generous with the vegetables and keep the toppings low in calories. If you're watching your carbs, look for low-carb alternatives for tortillas, or skip the tortilla altogether.

How to make Fajita Seasoning:

This recipe uses my favorite Fajita Seasoning blend. However, I've portioned out exactly what you need to make this recipe if you don't already have a jar on hand.

Skip the store-bought packets and make your own homemade Fajita Seasoning! It's incredibly simple and can be mixed together in minutes (and you can reduce or omit the salt and the sugar if you want to). This versatile spice blend is great on fajitas, tacos, burritos, quesadillas, and more! The best part: It lasts for ages, so go ahead and make a double batch. 

Can you make fajitas without peppers?

If you’re wondering what can be substituted for peppers, try sautéing onions with zucchini ribbons (made with a vegetable peeler) and fresh kernels of corn cut off the cob. I just may have to try that tonight!

Whatever veggies you decide to add, try sprinkling them with 1/2 teaspoon dried oregano just like in my Chipotle copycat fajita veggies.

Can you make fajitas in a cast iron skillet?

Nothing even comes close to the heat of a cast iron pan, especially for fajitas. Cast iron pans work the best because they can take a searing high heat without warping.

If you’ve got one, a hard anodized aluminum pan will work as well. Most non-stick pans aren't actually built for high-heat cooking. A regular non-stick frying pan may warp when you put it on such high heat.

What about on a grill?

Grills are a great way to make fajitas! Grill the chicken thighs as you would on a grill. and cook the peppers and onions in a cast iron skillet plunked right on the grate. Just remember your hot mitts!

How do you keep Chicken Fajitas from getting dry?

To prevent dry chicken, I use chicken thighs instead of breasts, and I cook them whole to keep all that juice inside.

After they’re finished cooking, then I slice them up. I’ve found that the juiciest fajitas are made with thighs, but if you prefer breasts, use them.

How do you eat Chicken Fajitas?

Warm up the tortillas of your choice, grab one in your hand, then arrange the chicken and pepper mixture inside of a folded tortilla. Add whatever toppings you like to the tortilla, and then take your first bite.

A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around.

What are some good toppings for Chicken Fajitas?

Here are some of my favorite fajita toppings:

What sides do you serve with Chicken Fajitas?

Round out your menu with:

5 from 2 votes

Chicken Fajitas Recipe

A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around. 
Course Main Course
Cuisine Mexican
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 401kcal

For the fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper or less to taste
  • salt

For the marinade:

  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup minced cilantro plus more for serving
  • 3 tablespoons lime juice from 2 limes

For the fajitas:

  • 2 tablespoons olive oil or vegetable oil
  • 3 large bell peppers (red, orange, yellow, or green) cut into strips (see notes for grill method)
  • 1 large red onion halved and thinly sliced (see notes for grill method)
  • flour tortillas warmed, for serving
  • avocados sliced, for serving
  • fresh cilantro minced, for serving
  • sour cream for serving
  • Mexican rice for serving

To make the seasoning:

  • In a small bowl, whisk together chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).

To make the marinade:

  • To a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).

To cook chicken fajitas on the stove:

  • In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes.
  • Flip and cook until browned on the second side and chicken registers 160 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
  • Meanwhile, to the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving.
  • Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

To cook chicken fajitas on a gas grill:

  • Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate.
  • Place chicken on hotter side of grill and cook, covered but turning occasionally, until browned on both sides, about 10 minutes. Transfer chicken to cooler side of grill and cook until chicken registers 160 degrees, about 5 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
  • Meanwhile, place onion rounds and bell pepper quarters (skin side down) over all medium burners. Cook until tender and charred on both sides, 8 to 12 minutes, flipping every 3 minutes. Transfer to cutting board with chicken. Separate onions into rings and slice bell peppers into 1/4-inch strips. 
  • Arrange sliced chicken and veggies on a platter and serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

To cook chicken fajitas on a charcoal grill:

  • Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • Place chicken on hotter side of grill and cook, turning occasionally, until browned on both sides, about 10 minutes. Transfer chicken to cooler side of grill and cook until chicken registers 160 degrees, about 5 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
  • Meanwhile, place onion rounds and bell pepper quarters (skin side down) on hotter side of grill. Cook until tender and charred on both sides, 8 to 12 minutes, flipping every 3 minutes. Transfer to cutting board with chicken. Separate onions into rings and slice bell peppers into 1/4-inch strips. 
  • Arrange sliced chicken and veggies on a platter and serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

Recipe Notes

How to cook fajita veggies on grill:
  1. Peel red onion and cut into 1/2-inch thick rounds. Do not separate rings.
  2. Quarter, stem, and seed bell peppers.
  3. While chicken rests, place onion rounds and bell pepper quarters (skin side down) on hotter side of grill (for charcoal) or over all medium burners (for gas grill).
  4. Cook until tender and charred on both sides, 8 to 12 minutes, flipping every 3 minutes. Transfer to cutting board with steak. 
  5. Separate onions into rings and slice bell peppers into 1/4-inch strips. 

Nutrition

Calories: 401kcal

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  1. Dave

    Never thought to make these with beef. I’m pretty much chickened out – except for skin on, breaded and deep fried – true health food. lol

    Otherwise this is the recipe I already use. I brine, poach and shred my chicken so it stays juicier and soaks up the fajita flavors more, plus I use all four colors of bell peppers and lots of onion.

    These are very flavorful and reheat well too.5 stars

  2. Wow, really, I can’t get over that delicious taste! So simple and yet – Thank you for this recipe – it’s a real keeper5 stars

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