This Chicken Fajita Marinade is perfect for chicken breasts or thighs and super easy to make! Plus, get tips for prepping toppings for mess-free grilled fajitas!
Save Steak Fajitas, Shrimp Fajitas, Vegetarian Fajitas, or Quinoa Fajitas recipes to try next.
Chicken Fajita Marinade
This easy, flavorful Chicken Fajita Marinade is perfect 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—perfect 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 one. 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
On the flip side, even 20-30 minutes of marinating the chicken is effective. If opting for a quicker marinating time, cut breasts in half horizontally to create 2 thin pieces. For thighs, poke a few holes using the tines of a fork. This will help the marinade penetrate the meat in the shorter marinating time.
Chicken Fajita Marinade Tips
- Flip the chicken: Flip the chicken bag to coat both sides.
- Oil the grill grates: Dip paper towels in oil (canola or vegetable), then use tongs to rub them on the grill grates. This helps get a good sear and stops sticking.
- Use a thermometer: Grill the chicken to 160°F, then let it rest for 5-10 minutes to reach 165°F.
- Baste while grilling: Brush the chicken with reserved marinade for extra flavor.
- Let it rest: Let the chicken rest after grilling to keep it juicy.
How To Grill Veggies
- Season veggies: Brush peppers and onion rings with olive oil, then add salt and pepper.
- 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 and 2 cups chicken stock, chicken broth, or water
- 1 tablespoon butter
- 1 large lime (2 tablespoons juice and 1 teaspoon zest)
- 1/3 cup finely chopped cilantro
- Salt and pepper, to taste
Bring 2 cups of stock (or salted water) to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Remove from heat and let rest (covered) for 10 minutes. Gently fluff the rice and stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
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
- Our favorite 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:
- Sheet pan Shrimp Fajitas
- Vegetarian Fajitas
- Steak Fajitas
- Chicken Fajita Bowls
- Homemade Fajita Seasoning
Chicken Fajita Marinade
Equipment
- Grill or grill pan
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 seasoned salt
- 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 peppers
- 1 large yellow onion sliced into thick rings
- Toppings as desired see note 1
- Serving suggestions see note 2
Instructions
- 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.
- 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).
- Preheat 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.
- 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.
- 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.
- Thinly slice peppers and separate the onion rings. Serve chicken and veggies in tortillas or over rice. Add your favorite toppings and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Recipe is really amazing. I used an electric smoker for grilled meat and chicken. Thanks for sharing this.
Glad you enjoyed it! 🙂
Delicious! We made burrito bowls with all the fixings including grilled onion and peppers. So good!
Sounds amazing!! Thanks for the comment and review Amy 🙂
Oops forgot to give your recipe 5 stars!
Chelsea, thank you so much for this fajita recipe, I made it last night for dinner and it was outstanding! The flavours in the marinade are fantastic. I will be making this again soon!
I am sooo happy to hear you loved this so much! Thanks so much for your comment! 🙂
Yummy! I made your fajita recipe for our Fourth of July celebration, and they were a hit! I cooked the chicken and veggies inside since we don’t have a grill, but they still had great flavor from the marinade. Thanks for sharing.
Ahh I’m soo happy you guys loved this! I hope you had a great fourth. Thanks for your comment!
thank you for this wonderful marinade, I’m always looking for new flavors for making chicken more tasty, less dry and so I really appreciate this!
Are there any changes that I would have to do if I grilled the chicken on the stove top using a grill pan?
Tastes amazing! Thank you!
I don’t typically grill chicken fajitas…WHY haven’t I done this before?! Looks amazing!