The Best Chicken Fajitas Recipe – Reviewed By Reddit Users

What Does “Fajita” Mean?

The term “fajita” originates from the Spanish word “faja” (meaning “strip” or “belt”) combined with the diminutive suffix “-ita”, translating to “little belt.” Historically, fajitas referred to grilled skirt steak, a cut known for its long, belt-like shape. Over time, the dish has evolved to include proteins such as chicken, shrimp, and vegetables, though the name remains rooted in its original association with steak.

The Best Chicken for Fajitas

Unlike skirt steak, which benefits from a quick sear and rare center, chicken must be fully cooked. To prevent dryness, thin cuts of chicken are ideal. For standard chicken breasts (½ pound or larger), slice them horizontally to create ½-inch to ¾-inch thick cutlets. This method preserves texture better than pounding, which can break down the meat’s structure. Chicken thighs are also suitable but may require slightly longer cooking times due to their higher fat content.

How to Season and Cook Chicken Fajitas

1. Marination:
   Marinate the chicken for at least 30 minutes (1–24 hours preferred) in a blend of chili powder, fresh cilantro, minced jalapeño, lime juice, and spices. Avoid exceeding 24 hours, as prolonged exposure to acidic lime juice can over-tenderize the meat.
2. Cooking:
   • Sear marinated chicken cutlets in a hot cast-iron skillet or grill until fully cooked (internal temperature of 165°F).
   • Let the meat rest for 5 minutes before slicing it thinly against the grain.
   • In the same pan, sauté sliced bell peppers and onions until tender-crisp, using residual marinade or oil for added flavor.

Serving Suggestions

Serve sliced chicken alongside charred peppers and onions, warm tortillas, and traditional accompaniments like guacamole, salsa, sour cream, or shredded cheese. For a low-carb option, substitute tortillas with lettuce wraps or serve over a bed of rice or quinoa.

Key Takeaways

• Texture Matters: Thinly sliced chicken ensures even cooking and retains moisture.
• Marination Balance: A 30-minute minimum marinade infuses flavor without compromising texture.
• Versatility: Adaptable to grilling or stovetop methods, with options to customize heat levels (via jalapeño) or protein (thighs vs. breasts).

This method emphasizes simplicity and efficiency, making chicken fajitas a practical choice for weeknight meals or casual gatherings.

The Best Chicken Fajitas

Print

Prep Time 10 minutes

Cook Time 15 minutes

Marinate Time 30 minutes

Total Time 55 minutes

Ingredients

For the fajitas

• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
• Salt, to taste
• 2 tablespoons canola or extra virgin olive oil
• 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
• 3 pepper bell peppers (various colors), sliced into 1/4-inch strips

For the marinade

• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and minced
• 1 clove garlic, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder

For serving

• 8 to 12 flour tortillas
• Homemade or store-bought salsa
• Sliced avocado or guacamole
• Sour cream
• Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Instructions

1. Cut thick chicken breasts in half horizontally:

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.

2. Marinate the chicken:

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 30 minutes or up to 8 hours in the fridge.

3. Remove the chicken from the marinade:

Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4. Sear the chicken on high heat:

Heat a tablespoon of oil in a large cast iron frying pan on high heat for a minute or so.

As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.

Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side.

5. Stack the seared breasts, cover with foil, and let rest:

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

Here's a tip: Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions.

6. Sauté the peppers and onions:

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.

Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.

Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7. Slice the chicken and serve:

Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1043Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 146mgSodium: 1499mgCarbohydrates: 95gFiber: 11gSugar: 4gProtein: 68g

Reddit Reviews

• Our Mexican Redditors loved the recipe and had some suggestions about the cooking of the peppers