The Best Chicken Fajitas
User Reviews
4.8
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Prep Time
2 hrs 15 mins
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Cook Time
12 mins
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Total Time
2 hrs 27 mins
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Servings
6 servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
Mexican
The Best Chicken Fajitas
Description
The recipe begins with a complex marinade that tenderizes and flavors the chicken over 2-3 hours. Grilling the chicken ensures a slightly charred exterior while maintaining juicy meat inside. Vegetables are stir-fried to retain some crunch, seasoned with a splash of soy sauce, lime juice, and a bit of water to create a simple pan sauce.
Slicing the chicken on the diagonal and tossing it with the vegetables melds the flavors before serving. Accompaniments like tortillas and typical fajita toppings extend the dish into a flexible, hands-on meal.
The addition of liquid smoke is a notable tip; it provides depth without needing an outdoor grill. This dish suits casual dinners with customizable toppings and can be served with sides or in wraps.
For best results, marinate fully and grill the chicken evenly. Vegetables should remain crisp for textural contrast.
Ingredients
Marinade:
- ¼ cup lime juice about 3-4 limes, fresh
- ⅓ cup water
- 2 tablespoons vegetable oil
- 2 large garlic minced, cloves
- 1 teaspoon salt
- 3 teaspoons apple cider vinegar or red wine vinegar
- 2 teaspoons soy sauce
- ½ teaspoons chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
Fajitas:
- 1 ½ pounds chicken breast about 3 large chicken breasts
- 1 medium yellow onion cut into thin strips
- 1 medium green pepper cut into thin strips
- 1 medium red bell pepper or orange pepper, cut into thin strips
- 8 ounces mushrooms quartered, fresh
- 1 teaspoon soy sauce
- 2 tablespoons water
- ½ teaspoon lime juice a quick squeeze of a cut lime, fresh
- salt dash
- black pepper dash
Instructions
- Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
- After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side. Remove from grill or pan and tent with foil to keep warm.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently.
- Slice chicken thinly on the diagonal and toss with the vegetables in the skillet.
- Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!
Notes
- Liquid smoke significantly enhances flavor; keep a bottle refrigerated for this use.
- Marinate chicken for at least 2 hours to ensure tender, flavorful meat.
- Cook vegetables until softened but still crisp to maintain texture contrast.
- Serve fajitas with warm flour tortillas and toppings like guacamole, cheese, and sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 697mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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