Chicken Fajitas
Chicken Fajitas are one of our favorite Mexican dishes for any night of the week. A delicious marinade makes the most flavorful fajitas that you’ve ever made at home.
Make a Tex-Mex fiesta this week with these easy chicken fajitas, Easy Spanish Rice and Skillet Mexican Street Corn. A hearty meal that the whole family will love.
With just a few minutes of prep time, chicken fajitas cook quickly and are easy to feed a crowd. This marinade will work well for steak and if you are looking for a really quick meal, this ground beef Fajita Pasta is always a hit.
Ingredients Needed
- Boneless Chicken: White or dark meat or a combination of both.
- Olive Oil
- Pineapple Juice
- Lime Juice
- Brown Sugar
- Ground Cumin
- Chili Powder
- Kosher Salt
- Black Pepper
- Sliced Onion
- Diced Bell Peppers
- Fajita Size Flour Tortillas
- Shredded Cheese
- Salsa
- Sour Cream
- Cilantro
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Step By Step Directions:
- Slice chicken into thin strips.
- In a bowl whisk together the olive oil, pineapple juice, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve 1/4 cup of marinade and set aside.
- Cover chicken in marinade, mixing until well coated. Use a zip top bag or plastic wrap covered bowl. Refrigerate 1 – 2 hours.
- Prepare a grill fire using hickory or pecan for smoke flavor. We are using a Big Green Egg ceramic grill with lump charcoal.
- Toss onions and bell peppers with olive oil, salt and pepper.
- Add a griddle or cast iron skillet to the grill and add the onions and bell peppers. Cook, stirring occasionally for about 5 minutes.
- Remove the chicken from the marinade and add to the grill with the vegetables.
- Cook with the grill closed about 10 minutes.
- Stir the fajita mixture and add the reserved cup of marinade. Continue to cook with the grill closed until vegetables are cooked through and chicken reaches 165° using a digital meat thermometer.
- Remove from grill to a serving platter.
- Serve immediately with warmed tortillas, shredded cheese, sour cream, salsa, lime slices and cilantro.
Notes and Variations
Orange juice can be substituted for pineapple juice.
Chicken fajitas can be served over rice in place of tortillas or make Chicken Fajita Salad for a something different.
Stovetop Directions: Cook onions and peppers in a large cast iron skillet over medium- high heat, stirring occasionally, about 5 minutes.
Remove chicken from marinade and add to the skillet. Cook, stirring often for 10 minutes. Add reserved marinade and continue to cook until chicken reaches 165° and vegetables are cooked through.
Store leftover fajitas in an airtight container in the refrigerator up to 3 days.
Reheat fajitas in a skillet coated with olive oil over medium heat, stirring until heated through.
More Mexican Favorites to Make for Dinner This Week
For a quick and easy dinner, Ground Beef Tacos is one of the best recipes. Everyone can pick their favorite toppings and they are ready in under 30 minutes.
Brisket Enchiladas are perfect for leftover brisket and will be your new favorite way to make enchiladas.
Chicken Enchiladas and Smothered Chicken Burritos are always a hit and one of our picks for family get togethers and birthday celebrations.
Homemade Chicken Fajitas are simple to make on the grill or stovetop for a flavorful Mexican inspired dinner. Serve with your favorite toppings and it will satisfy the entire family.
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Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless chicken cut into strips
- 1/2 cup + 2 tablespoons olive oil divided
- 1/2 cup pineapple juice
- 2 limes
- 1/3 cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon + 1/2 teaspoon kosher salt divided
- 1 tablespoons + 1/2 teaspoon black pepper divided
- 1 large onion sliced
- 2 cups diced bell peppers
- 8 Fajita size flour tortillas
- 1 cup shredded cheese
- cilantro
- salsa
- sour cream
Instructions
- In a bowl whisk together the 1/2 cup of olive oil, pineapple juice, juice of one lime, brown sugar, cumin, chili powder, 1 tablespoons of salt and 1 tablespoon pepper. Reserve ¼ cup of marinade and set aside.
- Cover chicken in marinade, mixing until well coated. Use a zip top bag or plastic wrap covered bowl. Refrigerate 1 - 2 hours.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor. Toss onions and bell peppers with 2 tablespoons olive oil, 1/2 teaspoon of salt and 1/2 teaspoon pepper.
- Add a griddle or cast iron skillet to the grill and add the onions and bell peppers. Cook, stirring occasionally for about 5 minutes.
- Remove the chicken from the marinade and add to the grill with the vegetables. Cook with the grill closed about 10 minutes.
- Stir the fajita mixture and add the reserved cup of marinade. Continue to cook with the grill closed until vegetables are cooked through and chicken reaches 165° using a digital thermometer.
- Remove from grill to a serving platter.
- Serve immediately with warmed tortillas, shredded cheese, sour cream, salsa, lime slices and cilantro.