Chicken Fajita Marinade at Home

This Chicken Fajita Marinade is reliable for chicken breasts or thighs and super straightforward to make! Plus, get tips for prepping toppings for mess-free grilled fajitas!

Chicken Fajita Marinade

This straightforward, flavorful Chicken Fajita Marinade is reliable for fajita lovers! It makes chicken that goes great with rice, quinoa, tortillas, and all your favorite toppings.

I also share tips for grilling bell peppers and onions—reliable to serve with the chicken. While grilling, you can quickly make cilantro-lime rice or prep sides like guac (never skip the guac!).

How Long Can Chicken Marinate in Citrus?

Many marinades need long marinating times, but not this Chicken Fajita Marinade. With citrus (like lemon), marinate for just 2-3 hours, or up to 4 hours max.

The acid in the lemon can start to ‘cook’ the chicken, making it dry. Thighs are more forgiving with longer marinating or cooking, while breasts dry out faster.

Quick Tip

Marinate chicken for 20-30 minutes for great results. To speed it up, slice breasts in half or poke thighs with a fork to help the marinade soak in faster.

How To Grill Veggies

• Season veggies: Brush peppers and onion rings with olive oil, then add salt and pepper. This complements the Chicken Fajita Marinade nicely!
• Grill veggies: Put the peppers and onion rings on the greased grill. Flip the onions and turn the peppers every few minutes to cook them evenly. Grill for 8-10 minutes.

Quick Tip

While you can cook the peppers this way in a grill pan, it will take quite a bit longer. I prefer to char the peppers on my gas stovetop. All the details and alternate methods here.

Quick Tip

Here’s how to make Cilantro Lime Rice/Quinoa:

1 cup quinoa or rice with 2 cups stock or water

1 tablespoon butter

1 large lime (2 tablespoons juice and 1 teaspoon zest)

1/3 cup chopped cilantro

Salt and pepper

Bring 2 cups stock or salted water to a boil. mix in butter and rice or quinoa and return to a boil. Reduce heat to low, cover, and simmer until tender. Remove from heat and rest, covered, for 10 minutes. Fluff and mix in lime juice, zest, cilantro, and salt and pepper.

Chicken Fajita Marinade: Finishing Touches

Serve Chicken In Or Alongside:

Enjoy this tasty chicken sliced right off the grill with your choice of toppings or in one of these ways below:

• In warmed tortillas with your favorite toppings (more ideas below)
• Served over cilantro lime rice or quinoa (or cauliflower rice for low carb)
• With black beans as a side
• With Elote or plain grilled corn as a side

Top Cooked Fajita Chicken With

• a reliable guacamole recipe straight from a Hawaiian native. Or fresh ripe avocados (diced or thinly sliced)
• This quick food processor salsa recipe made from canned tomatoes. Or pico de gallo.
• This practically famous cilantro lime sauce
• Fresh lime wedges and/or fresh cilantro
• Sour cream (fat-free, lite, or regular)

More Fajita-Style Meals:

Dinner

Shrimp Fajitas Recipe

Dinner

Vegetarian Fajita Recipe

Beef

Steak Fajita Recipe

Dinner

Chicken Fajita Bowl Recipe

Ingredients

• 1 pound boneless, skinless chicken thighs (or breasts, see note 1)
• 4 tablespoons olive oil (divided)
• 1 large lemon (or 2 limes)
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 3 large bell peppers
• 1 large yellow onion (sliced into thick rings)
• Toppings as desired (see note 1)
• Serving suggestions (see note 2)

Method

1. Zest lemon or limes with a zester to get 1/2 teaspoon zest. Juice the lemon or limes using a citrus juicer to get 2 tablespoons juice. If using chicken breasts, cut in half horizontally and use a meat mallet or frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform.
2. Add chicken to a large resealable bag. In a small bowl, whisk 2 tablespoons of olive oil, the lemon zest, juice, and all seasonings until smooth. Measure out 2 tablespoons of the mixture and place it in the fridge. Pour the rest over the chicken and knead. Refrigerate for 2–3 hours (see note 3).
3. Heat grill to medium-high, about 400–450°F. Clean and generously grease grates using a vegetable oil soaked paper towel held with tongs. Brush remaining 2 tablespoons of olive oil over peppers and onion rings. Lightly sprinkle with salt and pepper to taste.
4. Place whole peppers and onion rings on one half of the grill. Grill until tender and charred, about 8–10 minutes, turning every 3–4 minutes.
5. Using tongs, remove chicken from bag and let excess marinade drip off. Place chicken on grill and brush with reserved 2 tablespoons of basting mixture. Close grill and cook for 3–5 minutes until caramelized. Flip chicken, brush with remaining basting mixture, close grill, and cook another 3–5 minutes or until it reaches an internal temperature of 160°F. Remove, cover with foil, and rest for 5 minutes. Slice thinly, taste, and drizzle with lime juice for extra flavor.
6. Thinly slice peppers and separate the onion rings. Serve chicken and veggies in tortillas or over rice. Add your favorite toppings and enjoy!