Go Back
+ servings
Chicken fajitas on a blue and white platter.
Print

Chicken Fajitas

When Chicken Fajitas are on the menu, any night feels like a party. This easy Tex-Mex recipe uses my perfected homemade fajita seasoning, juicy chicken thighs, and colorful peppers and onions, all sizzled up and ready to tuck into warm tortillas.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 396kcal

Ingredients

For the fajita seasoning (see note 1):

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated 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 note 2 for grill method)
  • 1 large red onion halved and thinly sliced (see note 2 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

Instructions

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 165 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 165 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 165 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).

Video

Notes

  1. Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I've portioned out exactly what you need to make this recipe if you don't already have a jar on hand.
  2. How to cook fajita veggies on grill:
    • Peel red onion and cut into 1/2-inch thick rounds. Do not separate rings.
    • Quarter, stem, and seed bell peppers.
    • 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).
    • 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. 

Nutrition

Calories: 396kcal | Carbohydrates: 13g | Protein: 46g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 227mg | Potassium: 908mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4568IU | Vitamin C: 163mg | Calcium: 43mg | Iron: 3mg