Easy Oven-Baked Chicken Fajitas

Name: Easy Oven-Baked Chicken Fajitas
Yield: 4 -
Ingredients: 1 ½ tbsp paprika; ½ tsp cayenne pepper; 1 ½ tsp ground coriander; 2 tsp cumin powder; 2 tsp black pepper; 2 tsp onion powder; 2 tsp brown sugar; ½ cup orange juice; 3 tbsp of lime juice; ¼ cup oil; 2 tsp salt; 3 lb chicken; 3 sweet onion; 4 bell pepper; jalapeño peppers

User Reviews

5

6 reviews

Excellent

Servings
4 -
Course
Main Course, Lunch, Dinner, Others
Cuisine
Mexican

Easy Oven-Baked Chicken Fajitas

Ursula Nguyen

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This is a super easy recipe for mega flavorful oven baked chicken fajitas made with my popular fajita seasoning! Spicy, sweet, fruity, tender, and flavorful chicken.

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Ingredients

Servings

Fajita Seasoning

1 ½ tbsp paprika
½ tsp cayenne pepper more if you like it spicy - I usually add 2 teaspoons
1 ½ tsp ground coriander
2 tsp cumin powder
2 tsp black pepper ground
2 tsp onion powder
2 tsp brown sugar

Marinade

½ cup orange juice about 1 orange, 2/3 cup, freshly squeezed
3 tbsp of lime juice approximately 1 lime
¼ cup oil vegetable oil or olive oil, unflavored
2 tsp salt
3 lb chicken about 8 chicken thighs - bone in, pieces
3 sweet onion thickly sliced
4 bell pepper thickly sliced (add more if you like
jalapeño peppers optional, added some

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Instructions

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Mix together the ingredients for the Fajita seasoning. You can make multiple batches of this and store in an air-tight bottle.
Mix the contents of the Fajita seasoning with all the ingredients of the marinade (except the chicken) until well combined.
Pat dry chicken pieces and place them in a dish (that you can keep in the fridge). Pour the marinade over the chicken pieces and use clean hands to mix the chicken well with the marinade, making sure all the chicken pieces are coated well.
Leave for about 2-3 hours (up to 24 hours) in the fridge to marinate.
Preheat oven to 350°F / 180°C. Prepare a roasting pan or tray by lining it with foil (I did not actually do this, but it's a lot easier to clean) and lightly coat the surface with oil.
Place the marinated chicken pieces on the tray (skin side up). Pour remaining marinade on top and place the tray in the middle of the oven. Bake for about 30 minutes, and baste with the juices in the tray halfway through (if the skin is starting to get too dark, cover it with some foil).
After 30 minutes, transfer the jalapeno (if using), sliced onions and bell peppers to the tray and pour some of the juices in the tray on top of these and roast for a further 15 -20 minutes.
Let the chicken pieces rest for a few minutes and serve with some cooked white rice (or Spanish rice), tortillas, salsa and Aji sauce (recipe for Aji sauce coming soon).

Notes

NOTE - You can grill or BBQ this chicken just as easily as well. Just use the marinade to baste the chicken pieces while they are being grilled so that you retain that wonderful moisture.