Easy Chicken Fajitas
” Tender, juicy marinated chicken, savory peppers and sizzling onions make one simple and delicious chicken fajita! Easy recipe and full of fresh flavors!”
Visual learner, watch me make these easy chicken fajitas from start to finish!
Whew child! The past few months have been so busy with travel. We’re remodeling my Grandma Barb’s house for her, so we’ve been making that 2 1/2 hour trek up and down the mountains non-stop it seems.
Being that her home is a 1940’s house with hardly any updates, you can imagine the amount of work involved in restoring and remodeling it. Thankfully, she’s done a great job at taking care of the house, and my husband is pretty much a Chip Gaines who can build and fix anything, so this has helped tremendously!
Seeing how happy she is to have this done and all of the quality time me and my kids have been getting to spend with her has been priceless!
Nonetheless, it’s a time-consuming process that puts us on the road a lot….which has meant, fast-food! I keep saying I’m going to pack us several lunches but travel day is always so hectic with trying to double up on homeschool, get packed, get the dog to day camp, clean up the house and so on!
It always feels nice to get back home and cook a homemade dinner. This week I made these easy chicken fajitas! Fajitas are such a simple dinner to prepare and so full of flavor.
I pair this meal with black beans and Spanish rice, and we stuff ourselves! It’s so filling! I wasn’t a fan of fajitas growing up. Peppers and chicken just didn’t do it for me. I thought they were plain and dry. But oh what a difference adding some salsa and sour cream can make!
Don’t forget the salsa and sour cream! Ohhhh some guacamole wouldn’t hurt either! Ohhhhh and a splash of fresh lime and cilantro! Ohhhh I also like chopped tomatoes and cheese with mine! Ohhh… ha just playing.
The BEST Fajita Chicken Marinade!
The key to some good chicken fajitas is to spice up that chicken REALLY well! That well-seasoned chicken is that star of the show! These easy chicken fajitas, use a spicy, smokey marinade that really gives them that fresh off the grill flavor. The marinade recipe comes from Todd Wilbur’s Top Secret Recipes cookbook. I’ve only added in some cumin. I think every fajita recipe should have cumin, it’s awesome. This fajita chicken marinade recipe is seriously the best fajita chicken marinade I’ve ever tasted. I’ve been using it faithfully for over 10 years.
Ad far as the peppers, use whatever peppers you’d like. I go for green, yellow, red and orange. The medley of colors looks so appealing. Bring on these homemade tortillas, and you’ll have a happy family on your hands.
Get the Recipe: Easy Chicken Fajitas
- 3-4 large chicken breasts
- 2 cups warm water
- 1/2 cup soy sauce
- 1-2 teaspoons liquid smoke
- 2 tablespoons distilled white vinegar
- 3 tablespoons sugar
- 2 tablespoons sea salt
- 1 tablespoon chipotle chile pepper powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 green bell pepper, sliced into thin strips
- 1/2 red bell pepper, sliced into thin strips
- 1/2 yellow bell pepper, sliced into thin strips
- 1/2 orange bell pepper, sliced into thin strip
- 1/2 small white onion, sliced into thin strips
- Garnish: Lime juice, fresh cilantro
- Topping: sour cream, pico de gallo, guacamole
- Flour tortillas
- Place chicken breasts into a gallon Ziploc bag. (you can cut the chicken against the grain into strips if you'd like or wait until it's cooked before slicing) Set aside.
- Mix together all marinade ingredients until sugar is dissolved.
- Pour marinade over chicken, reserving 1-2 tablespoons to cook the peppers in if desired
- Refrigerate for 2-3 hours (no longer than that)
- When ready to cook remove chicken from marinade, pat chicken dry and let come to room temperature.
- Add a tablespoon of oil to a cast iron skillet and heat over medium heat.
- When the pan is hot, add chicken in a single layer.
- When one side is browned, flip the chicken and continue cooking until done and slightly charred.
- Remove chicken from pan and cover with tented foil to keep warm.
- Add a little more oil to the pan if needed and the reserved marinade if using.
- Add in peppers and onions and toss to coat.
- Cook just until peppers become tender with a slight bite.
- Add in the cooked chicken and toss.
- Remove from heat.
- Garnish with a splash of lime and fresh cilantro
- Serve sizzling hot with flour tortillas and topped with sour cream, fresh pico de gallo and sliced avocado.