Chicken Fajita Marinade (Quick and Easy)
This quick chicken fajita marinade delivers bold Tex-Mex flavor. Make it ahead or freeze with the chicken for easy weeknight fajitas in just 30 minutes.
Equipment
- Cast Iron Pan optional
Ingredients
For Chicken Fajita Marinade
- ¼ cup fresh lime juice
- 2 tablespoons avocado oil, or other neutral flavored oil such as canola or vegetable oil
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon chili powder
- 1 ¼ teaspoon kosher salt
For Chicken Fajitas
- 4 teaspoons avocado oil, or other neutral flavored oil such as canola or vegetable oil
- 1 ½ pounds chicken breasts (or thighs), sliced into 1-inch thick strips
- 3 medium yellow onions, thinly sliced
- 4 bell peppers (any color), thinly sliced
Instructions
Make the Chicken Fajita Marinade
- Whisk the lime juice, oil, sugar, smoked paprika, garlic powder, chili powder and salt in a small bowl until the sugar is completely dissolved.
- Add the marinade, chicken, and 1 tablespoon water to a 1-gallon zip-top bag or baking dish. Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish).
- Refrigerate and marinate for 15 minutes, or up to 6 hours.
Cook the Chicken
- Preheat a large cast iron skillet to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Set the remaining marinade aside.
- Add 2 teaspoons of avocado oil to the pan, then add the chicken in an even layer.
- Allow the chicken to cook on one side for 5 minutes or until browned, then flip and cook 2-5 more minutes until cooked through. Remove from the pan and set aside.
Cook the Fajita Veggies
- To the same pan (no need to wash it first), add 2 teaspoons of oil, along with the veggies.
- Cook for 5-10 minutes, or until the vegetables are softened and begin to char, stirring frequently.
- Add the remaining marinade to the veggies, along with the cooked chicken and bring to a strong simmer, stirring to coat. Simmer for 1-2 minutes for the marinade to reduce and for the flavors to combine.
- Serve immediately with toppings of your choice.
Notes
- A note about the nutrition information on this recipe, since we discard the marinade before cooking, it can be a little difficult to calculate. Nutrition information does not include toppings.
- If you prefer to marinate the chicken without the fajita veggies, try my simple taco chicken marinade.
- For steak fajitas, check out my steak fajita marinade.
Nutrition
Serving: 1 (of 6) | Calories: 226kcal | Carbohydrates: 7g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 619mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2786IU | Vitamin C: 106mg | Calcium: 15mg | Iron: 1mg
