The Best Chicken Fajitas

Jump to Recipe January 13, 2010 116 Comments »

white platter with fajita chicken strips, and pepper strips

It seems a bit presumptuous to call something “the best,” doesn’t it?

But I couldn’t resist, because these really are the best fajitas in the world. The entire world. No, wait, the entire galaxy.

Because I have an obsession with trying new recipes, I am always on the lookout for different versions of the same thing. I mean, look how many chocolate chip cookie recipes I have on here – and I love every single one. And rolls? Don’t even get me started.

But when it comes to these fajitas, I will not try another recipe. Them are strong words…but that is just how much we love this one.

This is in the top three of my husband’s favorite meals (right up there with sweet and sour chicken) and although I hesitate to nail down my own favorite meals, this is definitely up there in the ranks.

Amid all the new recipes I try each month, this recipe still makes a regular appearance and nearly bowls me over with it’s phenomenal flavors each time.

white plate of fajita chicken and peppers

What To ServeTortillas or Soft Wrap Bread
Guacamole Salad
Baked Brown Spanish Rice

The Best Chicken Fajitas

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 1 hour 58 minutes
Total Time: 2 hours 25 minutes
white platter with fajita chicken strips, and pepper strips

Ingredients

Marinade:

  • ¼ cup fresh lime juice (about 3-4 limes)
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • 2 large cloves garlic, minced
  • 1 teaspoon salt
  • 3 teaspoons apple cider or red wine vinegar
  • 2 teaspoons soy sauce
  • ½ teaspoons chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon liquid smoke
  • ¼ teaspoon black pepper
  • 1/8 teaspoon onion powder

Fajitas:

  • 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
  • 1 yellow onion, cut into thin strips
  • 1 green pepper, cut into thin strips
  • 1 red (or orange) pepper, cut into thin strips
  • 8 ounces fresh mushrooms, quartered
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • ½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
  • dash of salt and pepper

Instructions

  1. Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
  2. After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side. Remove from grill or pan and tent with foil to keep warm.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

Notes

Liquid Smoke: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness – I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

© Mel
Category: Chicken
Recipe Source: Mel’s Kitchen Cafe/originally from Erin W.

Recipes Like This:

Easy Sheet Pan Chicken Fajitas

Steak Fajitas with Chipotle Sour Cream

Skillet Chicken Fajita Pasta

Grilled Chicken Fajita Fettuccine