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Chicken Fajitas

Chicken Fajitas

I had been craving some Texmex flavours for a while and in particular, fajitas were calling my name. The only trouble was that it was below freezing outside and everything had been covered in a foot of snow. Not to worry though as my trusty grill pan came to the rescue! The idea behind fajitas is pretty simple being grilled meat, most often beef or chicken, served in a tortilla. I most commonly associate caramelized onions and multi coloured peppers with fajitas and from there you can pretty much go with whatever you want from salsas, to guacamole, to cheese, to sour cream etc. I like to keep the meat simple and I marinate it in some lime juice, chili powder, cumin, oregano and garlic. In addition to using the marinade to season the meat, the onions and peppers also benefit from the additional flavours of the marinade making the fajitas even tastier.

Chicken Fajitas

Chicken Fajitas

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound chicken breasts (cut into thin slices)
1 tablespoon oil
1 lime (~2 tablespoons of juice and zest)
1 tablespoon chili powder
1 teaspoon cumin (toasted and ground)
1/2 teaspoon oregano
2 cloves garlic (chopped)
salt and pepper to taste
1 tablespoon oil
2 onions (sliced)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 handfull cilantro (chopped)
tortillas
salsa (optional)
guacamole (optional)
cheese (optional)
sour cream (optional)

Directions:
1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for 30 minutes to a few hours.
2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)
3. Heat the oil in a pan.
4. Saute the onions until tender, about 5-7 minutes.
5. Add the peppers and the remaining marinade and saute until the peppers are tender, about 5-7 minutes.
6. Remove from heat and mix in the cilantro.
7. Assemble fajitas and enjoy.

Use in:
Chicken Fajita Grilled Cheese
Chicken Fajita Quesadillas

Similar Recipes:
Chicken Fajita Quesadillas
Chipotle Grilled Chicken and Mango Guacamole Wraps
Tequila Lime Grilled Chicken
BBQ Chicken with Blue Cheese Slaw Wraps
Chicken Souvlaki and Gyros
Fajitas

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63 comments:

Blog is the New Black said...

Awesome pics! Great recipe!

Jasnas' kitchen creations said...

I was thinking about Fajitas for dinner, and there it is. Sounds perfect. Thanks!

Jeanette said...

Looks like a nice kid friendly weeknight dinner too!

Chef E said...

Kevin, I follow your post and your food is beautiful, especially this, a Texas food so close to my heart!

JodieMo said...

Those look so good! I love the simple marinade. This would hit the spot on a cold day like today!

Karly said...

Now I'm craving fajitas! These look delicious!

anniebakes said...

oh wow my mouth is watering, i love fajitas and your photos are beautiful, kevin! anne

Bromography said...

These look absolutely mouth-watering! A great recipe.

Nikki (Pennies on a Platter) said...

We sold our grill when we moved in August and haven't bought our new one yet. These fajitas are making me anxious to start grilling again!!

kathryn durst said...

a great way to warm up on a cold day! looks delicious :) thanks for sharing

Rosa's Yummy Yums said...

Mmmhhh, my favorite kind of food! So scrummy looking.

Cheers,

Rosa

Fuat Gencal said...

Ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.

Saygılar.

Distilled said...

Fajitas are my absolute #1 meal - but they are one which I rarely cook myself, I think it must be because my Mum does them so well that I'd rather take the trip across town than risk tainting my view of the dish with an inferior version which I might whip up!

Dammit man, you've got my mouth watering so early in the day - its only 9:10 here and I'm already hankering for lunch to come along.

Shelby said...

These look pretty awesome Kevin!

Jun said...

Your blog makes me crave this.

Joanne said...

I love fajitas and after a seriously mediocre batch I got at a restaurant the other day, i'm really craving them! These look wonderful!

fashionfitnessfoodie said...

i LOVE fajitas. You take great pictures... Do you make your own guacamole? I'd love the recipe for that!

Becky said...

These look so amazing! I miss summer grilling! The broiler pan just isn't quite the same but I'm gonna try these anyway.

Lauren said...

These fajitas look fantastic! I've also been craving Mexican food lately, as is evidenced in my post for carnitas. I need to make your fajitas soon!

Helene said...

Love Mexican food Kevin. I'm curious what grill did you used? Your chicken turned out beautiful. It's cold here in Ottawa to BBQ outside.

Medifast Coupons said...

A hunger inducing picture. This is definatley the way to eat,awesome recipe!

Rachel said...

This recipe was super good! I made it with this taco salad!
http://www.fourgreensteps.com/community/recipes/53/478

Michael said...

One little suggestion from a fajita veteran to make things easier: marinate the chicken breasts whole, not sliced, and slice them into strips after cooking. They are easier to handle on the hot pan and they tend to stay juicier that way.

Either way I'm sure this is a delicious recipe.

Katrina said...

Now I'M craving TexMex. Yum!

Robyn said...

so i had to go to mucho burrito for lunch after seeing this post!

The Short (dis)Order Cook said...

I love fajitas. You're right that they need to be kept simpple - otherwise it's really against what fajitas are all about.

I have mixed feelings about my grill pan i nwinter. Sure it gives me that great grilled taste, but the smoke in the kitchen drives me crazy. I end up opening the windows when it's freezing cold and snowing outside. :-D

Maria said...

I've been meaning to make enchiladas but always end up turning to fajitas because they tend to be easier. These fajitas look delicious!

Tamanna said...

irresistible dish! chicken never looked better! very warm and comforting dish. Would you like to enter this to my COMFORT FOOD event?

Lupe said...

This looks really yummy.

I like how the chicken looks, reminds me of grilling on summer days.

My Lovely Vida: Caldo de Pollo on a Rainy Day!

susan said...

Mexican food is the best, and things that you can wrap up and eat all together are always a winner in my opinion!

♥peachkins♥ said...

your chicken fajitas look good!

Mimi said...

Love your recipes!! Thank you! They are a refreshing change from what I have been seeing

Michael said...

Made these last night, as written, except I did leave the chicken breasts whole and sliced them after cooking.

They tasted just fine, and the leftovers will be delicious in a salad today. Thanks Kevin!

Tip: the marinade makes more of a paste than a liquid. In order to add the remaining marinade to the peppers when sauteeing, I put the peppers into the ziplock bag I marinated the chicken in and shook it up until the peppers were coated. Worked fine, and the peppers taste great.

Anonymous said...

The term "fajita" actually refers to the cut of beef, the skirt steak. So to have "real" fajitas you need skirt steak as there is no such thing as a chicken fajita. But the word has been bastardized to be many things.

@ Michael
If you slice up the meat and then marinate it the marinade will come in contact with more of the surface of the meat and as such will be more flavo(u)rful. Always slice the meat before you marinade.

test2day said...

Tried cooking fajita first time...turned out great! and had eaten leftovers ( not a leftover fan) but couldn't wait to get home and to eat.

Priyanka said...

Thanks for the recipe.....will be trying it today... :)

Culinary Cory said...

Gotta love the trusty grill pan in the winter.

Anonymous said...

Isn't dangerous to reuse marinade that raw chicken was in? Couldn't you just make a little more of the marinade just for the peppers and onion?

Looks great otherwise.

Irene said...

Wow. How delicious does that picture look?! This is right up my alley Kevin. Thanks!

Michael said...

@ "anonymous":

Please don't say "always"!

I am born and raised in the southwestern US. I've cooked fajitas for a family and for a crowd. It's not always practical to grill pre-sliced chicken breasts. My suggestion is born of experience and is offered in the spirit of "you do it your way and I'll do it my way". Thanks for your input. Peace...

Farida said...

Always love for chicken and thanks for sharing your chicken recipe.
Can you sent me for other chicken recipes ? Thanks and appreciates for your blog.

Farida
http://foodgaden.blogspot.com

Kevin said...

fashionfitnessfoodie: I make my own guacamole with the recipe here: guacamole

Kevin said...

Anonymous: As long as it it thoroughly cooked it is fine but you are right in that it would be simple to make extra marinade and use that if you prefer.

Anonymous said...

@ Michael
I say always if you want the most flavor. If like your meat bland in the center then by all means keep it whole. The small amount of extra work involved is worth the return of having the marinade penetrate all of the meat.

Michael said...

@ anonymous:

Ok, anonymous, you seem to leave little room for anyone elses experiences, so from now on I'll be doing it your way. Happy? Goodness...

Claudie said...

Those look so perfect! And delicious! It makes me crave Mexican food now!

Anonymous said...

@ Michael

You're so defensive. It's a simple scientific fact that the more surface area the marinade touches the more it will apply itself to the meat. Ergo it will be more flavorful, which is the whole point of the marinade. If you're going to give advice you need to have a thick enough skin to hear a counter arguement if someone (me) disagrees with your advice.
But I get what you are saying, you have a lot of meat to grill, and dealing with a hundred small pieces of meat is a pain. Which is why god invented the skewer. I really don't care how you cook your food, but if it's me, and especially if I'm cooking for others, I go the extra mile.

Rachel Willis said...

I have been following the closet cooking blog for many months now but this time, rather than drooling all over my keyboard, I decided I would actually start making some of the recipes. I used this fajita recipe the other night for my family and friends and it was great! The marinade for the chicken is delicious, and the flavors are especially good the next day. Thank you!

Ric said...

I live in Texas. I'm glad you made the distinction that this is TexMex food, as fajitas are NOT Mexican. Also technically speaking there is no such thing as chicken fajita. Fajita is the word for skirt steak, so it's a cut of beef. It's like if people started saying sirloin chicken. maybe a better name would be "fajita style chicken" but even here in Texas they misuse it also.

Nice recipe though!

Christina Oesterwind said...

I made these last week and my whole family loved them. Great addition to my recipe box.

Chris said...

They look succulent - the chopped garlic should really bring out the flavour in the chicken!

Anonymous said...

This was delish!! Simple too..next time I'll make Shrimp version as well for double delight!

Moe said...

I JUST ate these fajitas and they are THE BEST fajitas I've ever made!! MAJOR HATS OFF to Kevin and the creator of this recipe!!! I grilled em outsied though. It IS Texas in september after all. And i didnt use any leftover marinade(too nervous about getting sick). So i just sauteed in a pan and halfway thorugh, i added the seasonings and right at the end of sauteeing, i put in fresh lime juice. I nixed extra garlic in the pan though, but used it in the marinade. SO GOOD!! I INHALED those fajitas!! All that was missing was a frozen margarita!! :-)

Thanks again!!

Lisa said...

This looks amazing and can't wait to try this!!

Manne Family said...

I love your website

Anonymous said...

be sure to bring the reserved marinade to a good boil for a bit, after chicken has been soaking in it. otherwise, not a good idea to use it.

Pauline said...

So simple but so tasty! I'll have to make this sometime, because I am often pressed for time, and this looks so easy and quick

Anonymous said...

Tried this last night and it was amazing!!

Trevor Murphy said...

I found this recipe and I decided to make it for girls dinner in and was delicious. I'm hosting a friends birthday and she requested it again
This is a delicious recipe. Its very savory specially with a salsa on top

Anonymous said...

I'm not the same Anonymous, but there is no difference in using heat to kill the bacteria off the marinade used for the chicken as it is for the vegetables. good lord

Jennifer LeBlanc NS Canada said...

just made this for my husband and myself. was absolutely delicious. will be making this in Logistics for Search and Rescue personal.

John Diogenous said...

I can't make this dish look as good as the pictures! Not even close!!! But, still delicious! Thanks again for another great recipe!

Anonymous said...

These look great! Although it is definitely superior, limes can be so expensive where I live; so I sometimes substitute cider or red wine vinegar with a little pinch of Sucanat or sugar. It is almost as good, but a lot cheaper and then I can make them when I want because we always have a vinegar in the cupboard.

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