Easy Chicken Fajitas
These chicken fajitas are easy to prepare ahead of time and turn out juicy and tender every time. Prepare the flavorful marinade in advance, then cook your chicken in a cast-iron skillet or on the grill.
Ingredients
- 4 boneless, skinless chicken breasts (boneless and skinless)
- 1/2 cup vegetable oil (can substitute canola oil)
- 4 lemons
- 1 clove garlic (minced, or 1 tsp garlic powder)
- 4 teaspoon onion flakes (dried onion)
- 1 teaspoon salt
- 1/4 teaspoon black pepper (to taste)
- 1 teaspoon thyme (optional)
- 1 bell pepper (sliced, optional)
- 1 onion (sliced, optional)
Instructions
Marinate the chicken
- Pour oil into a bowl and add the juice of four lemons.
- Add onion flakes, minced garlic, salt, and black pepper to the oil. Stir in thyme, if desired. Blend seasonings with a fork or whisk.
- Pour the marinade over the chicken breasts in a glass bowl or casserole dish, and refrigerate 4-6 hours or overnight.
Cook the chicken fajitas
- Pre-heat the grill (to about 375°F) or a large cast iron skillet at medium-high heat. Coat the skillet with a small amount of oil, if needed.
- Cook chicken for about 5-6 minutes on one side. Then flip and cook another 4-5 minutes until the internal temp reaches 165°F.
- If desired, saute red slices of peppers and onions in the same skillet or on a grill pan for 3-4 minutes until tender.
- Serve the chicken fajitas in a tortilla, on a salad, or over rice. Top with peppers, guacamole, salsa, sour cream, or pico de gallo.
Notes
You can substitute boneless, skinless chicken thighs for chicken breasts if you prefer dark meat.
Place leftovers in the fridge for 2-3 days, or freeze the chicken fajitas for up to six months.
Thyme has a distinct flavor, and I sometimes prefer to leave it out of this recipe. You can try it both ways to see which marinade you prefer.
Tried this recipe?Let us know how it was!
