This easy chicken fajitas recipe is far simpler than most (only SIX ingredients!) and packs a mouthful of flavor. It’s the most authentic chicken fajita marinade recipe around and results in tender, juicy fajitas every time.
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Best Chicken Fajita Recipe
Put away your Instant Pot or slow cooker. This recipe is the real deal…juicy chicken breasts cooked on a hot grill or skillet. There are no shortcuts, but the good news is, you don’t need shortcuts with this authentic recipe!
You’ll only need a handful of ingredients (six to be exact), and you can leave the chicken in the marinade overnight. Your chicken fajitas will be ready to go at a moment’s notice when you fire up the stove or pit!
To cook along with me, you can watch my YouTube video on how to cook chicken fajitas.
- Use thinly sliced chicken breasts (preferably) or chicken tenders
- Leave chicken in marinade overnight or at least 5-7 hours
- Use either a grill or large skillet (cast-iron recommended) for best results
- Make sure chicken reaches 165°F internal temp before serving. (I use this food thermometer to know for sure.)
- Freeze your cooked chicken fajitas for an easy weeknight meal
- Add pico de gallo, guacamole (avocado), cheese, sour cream, red peppers, yellow peppers, green bell peppers and onion, as desired
- Squeeze fresh lime juice on cooked chicken fajitas for extra tangy flavor
- Serve with flour tortillas or corn tortillas
Serving Chicken Fajitas
In Texas, our preferred method of eating chicken fajitas is wrapped in a flour tortilla with guacamole and other garnishes like cilantro, colorful peppers, onion, cheese, pico de gallo and/or sour cream.
Of course, the final topping is usually a dab (or five) of spicy salsa. Squeeze a little lime wedge over your flame-licked chicken and mmmmm-mmmm!
We typically have charro beans (my favorite) or refried beans on the side as well as authentic Spanish rice. A margarita or Mexican beer doesn’t hurt if that strikes your fancy, too.
What to try next: Authentic Red Enchiladas Recipe
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Easy Chicken Fajitas Recipe
- 4 chicken breasts (boneless and skinless)
- ½ cup vegetable oil (can substitute canola oil)
- 4 lemons
- 1 clove garlic (minced (or 1 teaspoon of garlic powder))
- 4 teaspoons onion flakes (dried onion)
- 1 teaspoon salt
- ¼ tsp black pepper (to taste)
- 1 teaspoon thyme (optional)
- Pour oil into bowl and add juice of four lemons.
- Add onion flakes, garlic, salt and black pepper.
- Optional: add thyme
- Pour marinade over chicken breasts in a dish and refrigerate overnight or 5-7 hours.
- Pre-heat grill (about 375°F) or large skillet at medium-high heat. Cook chicken for about 5-6 minutes on one side. Then flip and cook another 4-5 minutes until the internal temp reaches about 165°F.
- Optional: Cut green bell pepper, yellow bell pepper, sweet red peppers and onion to grill and serve with chicken.
- Cut and serve chicken fajitas with tortillas, guacamole, sour cream, salsa, lime wedges, cheese or other condiments of your choosing.
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