PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE
Chicken Fajita Marinade is the best way to make delicious fajitas at home. It turns plain chicken breasts into juicy, flavorful strips perfect for forming flour tortillas.
What is the marinade for fajitas made of?
This chicken fajita marinade is made with oil, garlic, lime zest and juice, cumin, chili powder, red pepper flakes, and salt. This adds flavor to the meat and helps it cook more evenly. You can mix your chicken fajita marinade with other seasonings like dried oregano or a little cayenne pepper for heat, or even use homemade taco seasoning.
Who invented fajitas?
According to The Austin Chronicle, Mexican ranch workers living in West Texas in the 1930s are credited with creating this delicious dish, which has since become a Tex-Mex staple. Originally, fajitas were made of grilled strips of beef with grilled peppers and onions served in a tortilla. (We’ve got the recipe for you if you’re looking for steak fajitas tonight.) Now, the meaning of the dish has grown to encompass other toppings like shrimp and chicken.
What are the best fajita toppings?
There are tons of toppings you can serve with your fajitas like pico de gallo, shredded cheese, or even guacamole. Sour cream, cilantro and sliced avocado are some of the must-have classics.
Store-bought flour tortillas make this recipe super quick, but if you’re feeling adventurous, homemade tortillas will take this meal up a notch. If you are gluten-free, serve with store-bought gluten-free flour tortillas or homemade corn tortillas.
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Yields:
6
portions
Preparation time:
0
hours
20
minutes
Total time:
1
hour
20
minutes
extra virgin olive oil or canola oil, divided
garlic cloves, grated or minced
lime zest, plus 2 tbsp. lime juice
ground cumin, divided
red pepper flakes
multicolored bell peppers, halved, seeds and ribs removed
large red onions, sliced horizontally ½ inch thick, rings kept intact
Sliced avocado, for serving
Chopped cilantro, to serve
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- Prepare the marinade: In a large bowl, whisk together 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, red pepper flakes and 2 teaspoons of salt.
- Place a boneless, skinless chicken breast on a cutting board. While pressing the chicken flat with the palm of your hand without a knife, slice horizontally through the center to create 2 equal pieces. Repeat with the remaining 3 breasts. Add the chicken to the marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the grill to medium heat for 5 minutes and clean and grease the grates with oil. Place the peppers in a separate large bowl and drizzle with 1 tbsp oil, the remaining ½ tsp cumin and 1 tsp salt. Mix to combine.
- Place the onions on a rimmed baking sheet, taking care to keep the rings intact, and drizzle evenly with the remaining 1 tablespoon oil and 1 teaspoon salt.
- Remove the chicken from the marinade and place it on the grill with the peppers and onions. Cook, turning chicken once and removing when cooked through, 6 to 8 minutes. Transfer to a cutting board, cover and continue cooking the vegetables, turning the peppers and onions once often, until tender and charred in spots, about 15 minutes total.
- Wrap the tortillas in aluminum foil. Place on the grill while still hot, close the lid and let cool for 5 minutes.
- Meanwhile, cut the peppers and chicken into ½” to ¾” strips and toss them in a dish with the onions. Serve hot with tortillas, sour cream, sliced avocado and hot sauce.
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PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE
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