These Chicken Fajitas have a terrific flavour hit from a really great Fajita marinade. Served alongside charred capsicum and onion, stuff them inside warm tortillas for a tasty Mexican Fajita fiesta for dinner tonight!
Chicken Fajitas
Whenever I see rainbow coloured capsicum on sale at the stores, I immediately think of Fajitas.
I know, I know, full points for (un)originality.
Though to be fair, when I see just redcapsicum on sale, my first thought is the not so well known Spanish Romesco Sauce. The magic chargrilled capsicum-almond sauce that I use as a dip / sauce / marinade that I am abnormally addicted to.
So don’t crucify me for choosing the obvious when multi coloured capsicums are on sale!?
Fajita Chicken deserves a great marinade!
The secret ingredient in this marinade is orange juice. No, it doesn’t taste of oranges once cooked. When mixed with other savoury ingredients (lime, garlic, cumin, olive oil) then cooked, you end up with an incredibly flavourful chicken that’s savoury, fragrant and balanced with a hint of sweet.
Fruit juice is used in a wide range of marinades, from Cuban Mojo marinades to Mexican Pork Carnitas, to Korean Marinades to Hawaiian. It injects with subtle flavour and also the sugar brines like salt so proteins retain juiciness when cooked. Did you know that? There’s your cooking trivia for the day!
PS Don’t worry if you don’t have fresh or bottled OJ on hand. See recipe notes for alternatives.
Fajita Vegetables – a big hit of greens!
One of the reasons I enjoy Fajitas so much is that you get a good serve of veggies without even realising. To serve 4 people, I like to use 3 large capsicums (that’s bell peppers to some of you) and a large onion.
This way, I can stuff the warm tortillas with tons of veggies, then top with a sensible serving of chicken. A slice of avocado, a quick drizzle of sour cream and you’ll be clutching an overstuffed tortilla of Fajita goodness, ready to be devoured.
Go forth and fulfil your Fajita cravings!!! – Nagi x
Chicken Fajitas
Watch how to make it
Chicken Fajitas recipe video!
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Chicken Fajitas
Ingredients
Marinade:
- 1/4 cup / 65 ml lime juice
- 1/4 cup / 65 ml orange juice (Note 1 for subs)
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
Fajitas:
- 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
- 2 tbsp olive oil
- 3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
- 1 large onion , halved and sliced thickly (brown, yellow, white or red)
To Serve:
- 8– 12 small tortillas
- 1 large avocado , halved and sliced
- Sour cream
- Fresh lime wedges
Instructions
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
Vegetables:
- Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
- Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.
Chicken:
- Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
- Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.
To Serve:
- Warm tortillas using chosen method.
- Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.
Recipe Notes:
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use – original recipe here. It’s unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall. Nutrition Information:
Life of Dozer
You can hear the wheels turning in his head as he assesses the distance between him, the Fajitas and the door, versus me behind the camera.
Calculated risk assessment result: No go. Better chance of getting a treat for good behaviour.
This looks amazing. Gonna try it soon
Hope you do Antony!
I’ve got this recipe pinned and I’ve made it multiple times. Just came back to it and it seems the spice recipe for the chicken marinade may have changed? I remember there being a ton of spices?
Hi Kris! The original recipe is linked in the recipe notes, but I find this new version tenderises the chicken better and it’s the version I use all the time now! N x
THIS looks yum! Love the colors and the WAY YOU can use vegis. We ARE having on, and on gusty WIND, last night thunder. Made Big casserol and palenta. Nagi, the HOMELESSS MAN in park is HE still There ? Watched on SBS last week about PEOPLE and KIDS NOT having Food, SO much for Lucky COUNTRY. Is DOZER having Walkes?
The gusty winds are up here now! It’s wild weather today, though quite warm 🙂 Homeless man is still there! I still take food down to him most days 🙂 I just walk Dozer around the park on a leash (he HATES it!)
The chicken is marinating. This is a bit different than what I usually do. Namely the juice. I use equal parts fresh squeezed orange, lime, and GRAPEFRUIT, with an equal part of white vinegar. It’s a substitute for Bitter Orange used in the Yucatan. I make my pickled red onion with this juice. Any way…I am looking forward to this. How ever, I forgot the avocado…bummer 🙁 The chicken will marinade over night. I also put some Mexican Table cream mixed with finely chopped Cilantro in a jar in the fridge to top this off. I am lucky here in Phoenix to be able to head to the Ranch Market for fresh tortillas. I’ll get back to you when I have devoured, and am happy.
You’ll be fine even without avo!! The chicken is SO GOOD you will want to eat it plain 🙂 Promise! N x
I love using orange juice in a marinade, but did not know it acts like a brine. I haven’t had fajitas in years so I def need to try these. That marinade sounds amazing. I’m hungry.
It’s a terrific brine! Like apples and pears used for Korean marinades, orange for Cuban and Mexican marinades 🙂 SO GOOD! N x
Saw this the other day & made it tonight for the family. Easy marinade to put together, fast to make & best of all tasty! Very tender too. I was glad to see the lime juice in the recipe; I had a bottle of key lime juice, so was glad to use it for more than just one recipe. Always look forward to your recipes.
That’s so great to hear Renee! I’m so pleased you enjoyed this, thank you for letting me know! N x
Awesome. Your chicken fajitas are the bomb. I tried your recipe with lean chicken breasts for mine since I’m muscling up. and it was the best thing ever. Thank you so much for sharing your this.
That’s so great to hear Katty! I’m so pleased you enjoyed this, thank you for letting me know! N x
Awesome. Your chicken fajitas are the bomb. I tried your recipe with lean chicken breasts for mine since I’m muscling up. and it was the best thing ever. Thank you so much for sharing your this.
Yes – We are celebrating cheaper capsicums and cheaper avocado this week and I am so looking forward to making this one! ($3.50 avocados make me cringe, but what can you do!?) Thanks Nagi for another great recipe. You are now on a first name basis in our house!!
They were $1.50 at Woolies the other day!! OMG OMG!!! (PS You’re making my head big, stop it! 😂)
Hi Nagi! This looks amazing! Just wondering what store brand tortilla would you recommend and did you warm/char it? Looks like you may have warmed it in the video.
Thanks heaps!
Hi Elizabeth! I did warm them on a hot cast iron skillet, I like getting those spots for photo purposes 🙂 Then I keep them stacked so they stay warm and soft. But when I’m in a rush – which I often and – I just warm them in the microwave. We’re sadly lacking in tortilla brands here in Australia so I usually just get Old El Paso or Mission from the supermarket. However, Harris Farms has started selling a great authentic brand which I love but it’s almost 3 times more expensive, so hard to justify all the time! N x
Nagi, do you ever make your own tortillas? (I tried looking on your website, but I only found recipes that used tortillas, but not a recipe for them…) I really enjoy your recipes and was wondering if you have a tried-and-true tortilla one.
Thanks for all what you do – you and your mother’s recipes are my favorite (and my husband’s too – although he complains that it’s hard to lose weight when I cook food this good 😀 )
It’s so funny you mention that Zee! I’ve been working on my tortilla recipes – I’ve got a flour one I’m happy with but corn is new to me 🙂 I’m so glad you are enjoying both mine and my mothers’ recipes!!! Buy your hubby some stretch pants… 😂
Awesome – I’m looking forward to your tortilla recipe and I’m going to make hummus this weekend (need to track down good chickpeas in Kyiv…)
LOL re: stretch pants 😀
On Nagi, don’t be cruel with Dozer, I really hope you have him what he deserves!
Your recipe was delicious, we just finish our dinner
😂😂 look at the Dozer stare down at “high noon” ..omg 😂
Thanks for the fatijas recipe Nagi. It looks delish and simple …will definitely try it soon.
Hugs 😊
I am the same way Nagi, when peppers are plentiful and on sale. I make Fajita’s at least once a week! I am trying your recipe tonight! Oooo, I can taste them now!
It’s summer in Toronto Canada and the peppers are gradually getting reasonable in price so fajitas are a great option 👍
BTW DOZER I am most impressed at your patience if it was Luca he would of A been drooling and B trying to “COUNTER SURF ” to get at the chicken fajitas 😈 but tks all round yummy
Your dog is so freaking cute. Thanks for the dinner recipe idea. This looks ama-zing!
Looks so good. Can’t wait to unpack my iron griddle to make this recipe. Did you give Dozzer a bite? He looks awfully hungry.
Made this for dinner tonight! Perfect and delicious, as always! Thank you, Nagi! 🙂
Great to hear you enjoyed this Jamieanne! Thanks for letting me know 🙂 N x
Delicious!! Just made it tonight and will definitely make it again! Thank you.
Fantastic! So glad you enjoyed this Izel! N x
Delicious! I am pregnant and couldn’t stand the idea of cutting up any garlic or onion (or any strong smelling thing). This was perfect!! So simple, tasty…
I had no limes so I used 4 tbs of lemon juice. Basically I used the chicken marinade and grilled the chicken on the bbq, cubed the meat and had a lazy mans nachos. Except they tasted awesome! The chicken was the star. I only marinated it for 6 hours and it was tasty! I did cook it for a much longer time as even though I thought the chicken pieces were thin enough they were thick when cooking them. Plus right now I like things pretty well done… sorry!
My husband demolished his and even commented afterwards how it was tasty (feedback from him is like blood from a stone).
Another hit! Thanks Nagi!
Fantastic! So glad you both enjoyed this Chantelle! N x
PS Blood from a stone… 😂