Chicken Fajitas Recipe

Name: Chicken Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Vegetable Oil - Reserve 2 TBS For Veggies; 1/2 cups Fresh Squeezed Lime Juice; 2 Tablespoons Soy Sauce; 1 Tablespoon Worcestershire Sauce; 1/2 cups Chopped Cilantro; 2 cloves Garlic, Minced; 2 whole Jalapenos, Minced; 2 Tablespoons Butter; 2 whole Small Onions, Sliced Lengthwise; 2 whole Red Bell Pepper, Sliced Lengthwise; 3 whole Boneless Chicken Breasts, Pounded To About 1 Inch; 4 whole Flour Tortillas; Sour Cream, For Topping; Pico De Gallo - For Topping; Guacamole - For Topping

Servings: persons

6 Tablespoons Vegetable Oil - Reserve 2 TBS For Veggies
1/2 cups Fresh Squeezed Lime Juice
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1/2 cups Chopped Cilantro
2 cloves Garlic, Minced
2 whole Jalapenos, Minced
2 Tablespoons Butter
2 whole Small Onions, Sliced Lengthwise
2 whole Red Bell Pepper, Sliced Lengthwise
3 whole Boneless Chicken Breasts, Pounded To About 1 Inch
4 whole Flour Tortillas
Sour Cream, For Topping
Pico De Gallo - For Topping
Guacamole - For Topping

1
In a non-reactive dish, whisk together 4 tablespoons of vegetable oil with the next 6 ingredients.
2
Pull out and reserve about a 1/2 cup of the marinade.
3
Youll use the 1/2 cup later and youll use the rest to marinate your chicken.
4
Create a foil packet with the onions, peppers, reserved 2 tablespoons of vegetable oil and the 2 tablespoons of butter
5
Preheat Grill.
6
Place chicken in marinade for 15 minutes prior to cooking.
7
When grill is good and hot, give it a good cleaning and then oil the grates with a pair of tongs and an oiled paper towel.
8
Place chicken and the onion/pepper packet over medium flame on grill.
9
Grill chicken over medium heat for 4-5 minutes.
10
When the chicken appears cooked though and lifts easily from the grill, flip it and cook for another 4-5 minutes.
11
Flip the onions as well.
12
After the chicken is finished, remove to a cutting board and allow to stand for 5 minutes.
13
Allow onions and peppers to continue cooking while chicken is resting.
14
Slice chicken into strips and put on a platter.
15
While onions/peppers continue to cook, on the empty side of grill, place flour tortillas in single layer and allow to heat for about 30 seconds per side or until you see them fill with air.
16
Flip and repeat.
17
Stack on a platter with a warm cloth napkin.
18
Remove onions/peppers from grill in packet and pour over the chicken on the platter.
19
Top with the reserved marinade and mix to coat.
20
Serve with the warm tortillas, Rees Pico & Guacamole, Sour Cream, Cheese and whatever else you like.
21
I always like roasted corn in my Mexican food so I often roast canned, fresh or frozen corn on a skillet or on the grill to serve also.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 Tablespoons Vegetable Oil - Reserve 2 TBS For Veggies, 1/2 cups Fresh Squeezed Lime Juice, 2 Tablespoons Soy Sauce, 1 Tablespoon Worcestershire Sauce, and more.

Yes, Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions