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5.0 from 6 votes

Fajita Chicken Marinade

We love this easy Fajita Chicken Marinade. It makes the most flavorful chicken fajitas that taste better than at a restaurant.

Prep Time
45 mins
Cook Time
45 mins
Let Sit
10 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 333 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 1/2 pound chicken breasts
  • 1 large red onion sliced
  • 2 bell peppers sliced
  • 2 Tablespoons olive oil
For the Marinade:
  • 1/3 cup olive oil
  • 1 lime juiced
  • 1/4 cup water
  • 2 Tablespoons honey
  • 1 Tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 Tablespoons chili powder
  • 1 teaspoon onion powder

Instructions

    Cup of Yum
  1. Pound the chicken breasts until they are approximately 1/2 inch thick.
  2. Add all the marinade ingredients to a mixing bowl.  Whisk the ingredients together until fully combined.
  3. Place the chicken breasts in a ziplock bag and place the sliced peppers and onions in a separate bag.
  4. Pour part of the marinade over the pepper and onions until they are fully coated with the marinade.
  5. Pour the remaining marinade over the chicken.
  6. Let the chicken, peppers and onions marinade for at least 30 minutes or up to 8 hours (overnight).
  7. Preheat a grill over medium high heat (approximately 350 degrees Fahrenheit) and rub the grill grates with 1 tablespoon of the olive oil.
  8. While the grill is preheating, cook the peppers and onions.  Heat the remaining olive oil in a large skillet over medium high heat.
  9. Add in the marinated peppers and onions. Cook, stirring occasionally, for 8-10 minutes until the vegetables start to brown.
  10. Add a small amount of water to the pan and continue to cook for 3-4 more minutes until the water cookies off and the vegetables are tender.  Remove from heat.
  11. Place the chicken on the grill.  Cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165 degrees Fahrenheit.  Be careful not to overcook.
  12. Remove from heat, let the chicken sit for at least 10 minutes.
  13. Slice the chicken.  Serve with the peppers and onions and enjoy!

Notes

  • Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Information

Calories 333kcal (17%) Carbohydrates 14g (5%) Protein 25g (50%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 180mg (8%) Potassium 626mg (18%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 2238IU (45%) Vitamin C 57mg (63%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 14g 5%
Protein 25g 50%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 180mg 8%
Potassium 626mg 13%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 2238IU 45%
Vitamin C 57mg 63%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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