I spent the better part of a decade trying to perfect my fajita recipe, but I finally nailed it. This is the recipe that we have used now for years, that won my husband over to liking peppers and onions, and that guests rave about.
Chicken Fajitas
Marinated chicken, colorful bell peppers, and sweet yellow onions served in warm flour tortillas with your favorite toppings.
Ingredients
Marinating
- 4 tbsp vegetable oil
- 4 tbsp lemon juice
- 3 tsp table salt
- 3 tsp dried oregano
- 3 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp crushed red pepper flakes (optional)
- 3 to 4 lb boneless skinless chicken breast
Cooking
- 2 tbsp vegetable oil
- 1 red bell peppers medium
- 1 orange bell peppers medium
- 1 yellow bell peppers medium
- 1 sweet yellow onion large
Serving
- flour tortilla
- shredded cheddar cheese (optional)
- sour cream (optional)
Method
Marinating
- Pound, butterfly, or cut your chicken breasts in half so that they are relatively the same thickness. Then slice into strips.
- In a gallon-sized freezer bag, combine the vegetable oil, lemon juice, salt, oregano, cumin, garlic powder, chili powder, paprika, crushed red pepper flakes (if using), and chicken breast. Seal the bag and knead it until everything is well combined and all of the chicken strips are coated with the marinade.
- Place the bag of marinated chicken in the refrigerator. Let the chicken marinate for no less than 1 hour.
Marinating overnight will get you the best results, but you should not let the chicken marinate longer than 2 or 3 days at most. The acidity from the lemon juice will continue to break down the chicken and will give it a mushy texture if you leave it too long.
Cooking
- Wash, deseed, and slice the bell peppers into thin strips.
- Cut the onion in half and remove the outermost layers (the papery ones and any that are dried out). Slice the onion halves and separate the pieces so that you are left with thin strips of onion.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the onions to the skillet first and stir fry them for 1 to 2 minutes. Then add the bell pepper strips to the skillet and stir fry all of the vegetables together for another 2 to 3 minutes.
- Remove the vegetables from the skillet and set them aside.
- Empty the bag of marinated chicken, with any remaining marinade, into the skillet. Stir fry the chicken for 8 to 10 minutes, or until it is cooked through.
- Add the peppers and onions back to the skillet and toss with the chicken to combine. Finish cooking the vegetables to desired temperature and doneness.
Only cook the vegetables until they are just beginning to turn tender. Do not cook them to doneness, as they will continue to cook during the next few steps, and overcooking them will result in mushy vegetables.
Be careful not to touch the freezer bag to the skillet, when emptying it, or the hot skillet will melt the plastic.
The chicken should reach an internal temperature of 165℉ when fully cooked. Be careful not to overcook the chicken, as chicken breasts can go from juicy to dried out very quickly.
Serving
- Serve the chicken and vegetable mixture in warmed flour tortillas.
Chicken fajitas are even better when you add your favorite toppings. We like to keep things simple and just use shredded cheese and sour cream, but you could also try them with fresh cilantro, a squeeze of lime juice, or sliced avocado.
Notes
Use dark chili powder and/or smoked paprika for a smokier flavor.
Chicken thighs can be used in place of chicken breast, but is not recommended. As a fattier cut of meat, this may result in a greasier dish. It is highly recommended to stick with chicken breasts, as the marinade will keep them juicy without being overly greasy.
Small or medium tortillas are the standard size for fajitas, but my family likes to use the giant 10-inch burrito-style tortillas. They then roll their fajitas burrito-style. Use what makes you happy and gets the food to your mouth.
You can prepare the marinade and chicken in advance, then freeze it for future use. Prepare the chicken, combine it with the marinade ingredients, and seal it in the freezer bag like normal. Once you’ve kneaded it to combine everything, put it in the freezer. The chicken will marinate as it thaws and will be ready to use by the time it is no longer frozen. 
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