Description
This vibrant and flavorful Chicken Fajita Marinade recipe delivers perfectly seasoned chicken and sautéed veggies for an easy and delicious Tex-Mex meal. The marinade combines zesty lime juice, smoky paprika, and chili powder to tenderize and infuse the chicken with bold flavors. Cooked on the stovetop in a cast iron skillet, the chicken becomes juicy and slightly charred, while the bell peppers and onions soften beautifully. Serve with guacamole, fresh tomato salsa, tortillas, sour cream, and jalapenos for a complete feast everyone will enjoy.
Ingredients
For the Marinade and Chicken
- ¼ cup fresh lime juice
- 2 tablespoons avocado oil or neutral oil (canola or vegetable)
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon chili powder
- 1 ¼ teaspoon kosher salt
- 4 teaspoons avocado oil or neutral oil (canola or vegetable), divided
- 1 ½ pounds chicken breasts or thighs, sliced into 1-inch thick strips
Vegetables
- 3 medium yellow onions, thinly sliced
- 4 bell peppers (any color), thinly sliced
Optional Toppings and Sides
- Guacamole
- Fresh tomato salsa
- Tortillas
- Sour cream
- Jalapeno slices
Instructions
- Make the Marinade. In a small bowl, whisk together the lime juice, 2 tablespoons oil, sugar, smoked paprika, granulated garlic powder, chili powder, and kosher salt until the sugar is fully dissolved and the mixture is well blended.
- Marinate the Chicken. Place the sliced chicken and marinade into a 1-gallon zip-top bag or a baking dish. Add 1 tablespoon of water to loosen the mixture. Toss the chicken to coat evenly, then remove as much air as possible before sealing the bag or cover the baking dish tightly with plastic wrap. Refrigerate for at least 30 minutes and up to 6 hours to let the flavors infuse.
- Preheat the Skillet. Heat a large cast iron skillet over medium-high heat until hot and ready for cooking.
- Cook the Chicken. Remove chicken from the marinade, letting excess drip off, and set the remaining marinade aside. Add 2 teaspoons of avocado oil to the skillet. Place the chicken strips in an even layer and cook without moving for about 5 minutes until browned on one side. Flip the chicken and cook for an additional 2 to 5 minutes, until fully cooked through and no longer pink inside. Remove from the pan and set aside.
- Cook the Vegetables. Add the remaining 2 teaspoons of oil to the same skillet. Add the sliced onions and bell peppers, cooking for 5 to 10 minutes while stirring frequently, until the vegetables are softened and slightly charred.
- Combine and Simmer. Pour the reserved marinade back into the skillet with the veggies, along with the cooked chicken. Stir everything to coat evenly, then bring the mixture to a strong simmer, allowing the flavors to meld and the marinade to reduce slightly.
- Serve. Remove from heat and serve immediately with your choice of tortillas, guacamole, fresh tomato salsa, sour cream, and jalapeno slices for a customizable fajita experience.
Notes
- For more tender chicken, marinate for at least 1 hour or up to 6 hours, but avoid exceeding 6 hours to prevent texture degradation.
- Use chicken thighs if you prefer a juicier, more flavorful option.
- If you don't have a cast iron skillet, a heavy-bottomed stainless steel or non-stick skillet will work.
- Adjust the chili powder level to your spice preference.
- Leftover fajita mix can be refrigerated for up to 3 days and reheated on the stovetop.
- Serve with warm flour or corn tortillas depending on dietary preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex