This Chicken Fajita Marinade is unbeatable — perfect for chicken breasts or thighs AND it’s easy to make! Plus, we’re sharing how to prepare fajita toppings so you can have the best chicken fajitas right off the grill with no mess in your kitchen!
Save our Steak Fajitas, Shrimp Fajitas, Vegetarian Fajitas, or Quinoa Fajitas recipes to try next time.
Chicken Fajita Marinade
This all-star Chicken Fajita Marinade is not only easy to make, but it’s also so tasty. If you love chicken fajitas you are going to go crazy for this recipe!
This marinade yields ridiculously flavorful chicken that pairs perfectly with rice, quinoa, tortillas, etc., and all your favorite fajita toppings.
Speaking of fajita toppings, there are also instructions for grilling bell peppers and onions– which we highly recommend throwing on the grill alongside the chicken. While everything is out cooking on the grill you can whip together some cilantro-lime rice and/or assemble some other sides or toppings like guac (never skip the guac!).
How Long Can Chicken Marinate in Citrus?
A lot of marinades will call for extended marinating periods– even overnight. But not this recipe. In fact, whenever there is citrus or an acidic component (lemons in this case), we recommend a shorter marinating time, about 2-3 hours, and no longer than 4 hours. This is because the citric acid will begin to “cook” the chicken and will result in drier chicken. (Thighs are more forgiving when marinated or cooked for longer which is why thighs are often preferred when grilling. Breasts are more prone to drying out quicker when over-cooked or over-marinated.)
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 marinating chicken. Throughout the marinating process, be sure to flip the bag of the marinating chicken onto the other side. We don’t want just one side of the chicken getting flavorful!
- Generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and with tongs, rubbing the drenched paper towels along the grill grates. This will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates.
- Use a digital meat thermometer to remove the guesswork of grilling!
- Cooking times will vary, depending on several factors so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit 160 degrees Fahrenheit. (Under-cooked = unsafe; Over-cooked = dry chicken). Carry-over heat will take the chicken to a safe 165 degrees.
- Baste. As you grill the chicken, brush it occasionally with the reserved marinade. This is going to amp up the flavor and make sure you get to taste all those delicious flavors.
- Let the chicken rest. Tented with foil, let the chicken stand for 5-10 minutes before cutting in. This allows the juices to redistribute inside the chicken; this means juicier meat!
How To Grill Veggies
While the Chicken Fajita Marinade is doing its job to get the chicken nice and flavorful, prep the veggies for the grill. The best thing about these grilled veggies is how easy and hands-off the process is!
- Season whole peppers and thick-sliced onion rings by first brushing with olive oil (or rubbing it on) and then adding a pinch of salt and pepper.
- Add prepped veggies to a greased grill. That’s right — the whole peppers go on the grill! You’ll be amazed how nicely they char up and get tender.
- While tending to the chicken, flip onion rings and rotate peppers to ensure all sides get nicely charred and cooked. This whole process takes anywhere from 8-10 minutes on the grill.
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)
Quick Tip
When preparing the Chicken Fajita Marinade, we love zesting the lemons with a microplane and then juicing them with this citrus juicer. These two tools make the recipe prep a breeze!
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
- 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, lemon zest, juice, and 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 and turn 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 for 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!