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Chicken Fajitas are a great weeknight dinner option. Prep ahead by making the homemade fajita marinade ahead of time. When it comes time to cook, this meal cooks up in 30 minutes or less. Pair with some soft homemade flour tortillas and some authentic guacamole for a classic Tex Mex meal. This is a healthy dinner idea that the entire family will love!
Why These are the BEST Fajitas:
- This homemade fajita marinade uses a combination of pineapple and fresh lime juice. Both of these juices tenderize the meat, and give us great fresh flavorings.
- We will save some of the marinade to grill the vegetables in to give us even more flavor!
- Cooking the chicken to the correct internal temperature, giving it rest, and slicing against the grain gives us tender and juicy chicken.
- Serving with fresh homemade flour tortillas takes these chicken fajitas to the next level.
- Quick and easy: the marinade can be made ahead of time and the chicken can marinate throughout the day. Then when it’s time to cook all that’s needed is 30 minutes!
Ingredients Needed:
Ingredients Needed for Fajita Marinade:
Notes on Some Ingredients:
- Chicken: use skinless, boneless chicken breasts. Plan on 1/4 to 1/2 pound of chicken per person for serving size.
- Bell Peppers: use a variety of colors to create a beautiful dish.
- Pineapple Juice: use canned 100% pineapple juice.
- Lime Juice: use freshly squeezed juice.
How To Make:
- Step 1: Prepare the marinade by combining the ingredients together and pouring over cleaned chicken either in a large dish or a large sealable plastic bag. Let this marinate for at least 3 hours.
- Step 2: Grill the chicken, this can be done in a skillet or on the grill. Chicken should be cooked to an internal temperature of 165℉. Once the chicken is cooked through, remove to a cutting board or plate and let rest while the vegetables cook.
Serene’s Tip: pound the chicken to a uniform thickness, this helps your chicken cook evenly.
- Step 3: Prepare the vegetables by de-seeding and thinly slicing the bell peppers. Slice the white onion and combine the two together. Grill the vegetables with the marinade that was set aside, this amps up the flavor of the entire dish.
- Step 4: After the chicken has rested, slice and add it back into the skillet with the vegetables to serve everything up hot and sizzling.
Serene’s Tip: Don’t let the meat marinate overnight. Due to the pineapple and lime juices in the marinade, the chicken will break down overnight and have a mushy texture when cooked.
Frequently Asked Questions:
What do I serve with fajitas?
Some of the best side dishes to serve alongside fajitas are: grilled corn, homemade refried beans, charro beans, or cilantro rice.
What goes on top of chicken fajitas?
Cheese, salsa, avocado, sour cream, and guacamole are all popular toppings.
How do you cut chicken for fajitas?
Cut the chicken against the grain after a resting period. This gives tender, juicy slices chicken.
Expert Tips:
- Temperature: Chicken should always be cooked to an internal temperature of 165℉, testing the temperature with an instant read thermometer is the easiest way to ensure your chicken is completely cooked through.
- Meal Prep: this is a great make-ahead dish that can be served up all week long. The chicken and veggies can be stored in the refrigerator for up to 5 days in a sealed container. That makes this a perfect meal prep idea!
More Classic Tex Mex Meals:
- Instead of chicken you can try out this Classic Steak Fajitas recipe.
- These Shrimp Tacos are loaded with spices and topped with a creamy cilantro lime sauce.
- Chicken Enchiladas are the perfect family meal, plus they’re made with a homemade enchilada sauce.
- Mexican Picadillo is the ultimate in comfort food, a savory stew made with ground beef and potatoes.
Chicken Fajitas
Chicken Fajitas are a quick and easy weeknight meal the entire family will love. They are flavored with pineapple and lime juice and a blend of seasonings. Served sizzling hot with a colorful blend of grilled bell peppers and onions. Load into soft flour tortillas and top with some authentic guacmaole for a classic Tex Mex meal.
Ingredients
- 3 lbs chicken breast boneless, skinless
Fajita Marinade
- ½ cup pineapple juice
- 3 tbsp lime juice freshly squeezed
- ¼ cup extra virgin olive oil
- 3 tbsp soy sauce
- 6 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- ½ tsp dried oregano
- 3 bell peppers de-seeded, thinly sliced
- 1 white onion thinly sliced
Instructions
- Prepare Marinade: In a large measuring cup combine the ingredients needed for the fajita marinade. Reserve 2 tbsp of the marinade for the vegetables. Set aside.
- Prepare Chicken: Clean up the meat being used, remove any excess fat.
- Marinate Chicken: Place the meat in a large dish or a plastic bag and pour the marinade over the top, covering the meat.
- Seal and place in the refrigerator for 3-6 hours to marinate.
- Remove the chicken from the marinade. Discard the marinade.
- Cook Chicken: Preheat a cast iron skillet over medium heat with 1 tbsp of olive oil.
- Pat the chicken dry and sprinkle both sides with salt and pepper.
- Place the chicken in the skillet (don’t crowd the pan, cook in batches if needed) and cook over medium heat for 4-5 minutes. Then turn over and continue cooking the other side for another 4-5 minutes.
- Depending on the thickness of the chicken, cooking time may vary. Always check the internal temperature of the chicken to ensure that it reaches 165℉.
- Rest Chicken: Once the chicken is done, remove the chicken to a plate to rest.
- Cook Vegetables: In the same skillet add the sliced bell pepper and onion.
- Pour the reserved marinade over the top of the vegetables and cook for 5-7 minutes while stirring, until the vegetables are softened. Add salt and pepper as needed.
- Serve: Slice the chicken across the grain.
- Serve the sliced chicken, cooked peppers and onion with soft flour tortillas.
Video
Notes
- Chicken: use skinless, boneless chicken breasts. Plan on 1/4 to 1/2 pound of chicken per person for serving size. If your chicken is really thick in some parts and not others, pound the chicken to a uniform thickness, this helps your chicken cook evenly.
- Bell Peppers: use a variety of colors to create a beautiful dish.
- Pineapple Juice: use canned 100% pineapple juice.
- Lime Juice: use freshly squeezed juice.
- Marinade Time: Don’t let the meat marinate overnight. Due to the pineapple and lime juices in the marinade, the chicken will break down overnight and have a mushy texture when cooked.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 15g | Protein: 74g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1234mg | Potassium: 1572mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2907IU | Vitamin C: 128mg | Calcium: 47mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography done by the talented @KJandCompany.co
I did not make them myself but was fortunate to see the process and atesome it was magnificents