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 make have the best chicken fajitas right off the grill with no mess in your kitchen!
PREP: Use a microplane to zest lemon(s) or lime(s) to get 1/2 teaspoon zest. Use a citrus juicer to get 2 juice. If using chicken breasts instead of thighs, see Note 1 for chicken prep.
MARINATE: In a large resealable bag, add the prepared chicken. In a small bowl, add 2 tablespoons olive oil, lemon zest and juice, and all the seasonings. Whisk together until smooth. Remove 2 tablespoons of this mixture and set aside in the fridge for later. Pour the remaining mixture over the chicken and knead the mixture into the chicken. Place in the fridge for 2-3 hours; even 30 minutes is effective -- see Note 2.
PREP VEGGIES: Rub or use a pastry brush to brush remaining 2 tablespoons olive oil over all the peppers and onion rings. Lightly sprinkle salt and pepper, to taste, on veggies.
PREP GRILL: Preheat grill to medium-high (400-450 degrees F.) Clean and generously grease grill (I grease grill grates by holding a vegetable oil-drenched paper towel with tongs and rubbing it across grates).
GRILL VEGGIES: On one half of the grill add whole peppers (don't cut) and onion rings. Grill until tender and charred to your liking (about 8-10 minutes total, turning every 3-4 minutes). (As you baste/flip the chicken, flip the veggies as well.)
GRILL CHICKEN: Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill, and use a pastry brush to immediately brush on some of the reserved 2 tablespoons basting mixture. Close grill and cook for 3-5 minutes or until nicely caramelized. Use a sharp metal turner to scrape up and flip the chicken to the other side. Brush chicken generously with the rest of the reserved basting mixture. Close grill and cook for another 3-5 minutes or until chicken registers 160 degrees F. (Timing will vary based on size of chicken and actual heat of grill). Remove to a plate and cover loosely with foil to rest for 5 minutes. Thinly slice. Taste and add more salt if needed. Drizzle on some lime juice for more flavor!
ASSEMBLY: Thinly slice the peppers and pull onion apart into individual rings. Serve chicken and veggies in tortillas or over rice/quinoa. Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, black beans, lime juice, and/or cilantro.
Notes
Note 1: Chicken: No prep for thighs, but here's how to prep chicken breasts: before marinating, slice breasts in half horizontally. Then, pound chicken breasts into evenly thick pieces (don't pound to flatten, just to ensure pieces are even thickness throughout to ensure even cooking). I really like this meat mallet, and here's a good YouTube video that illustrates the pounding process. No meat mallet? Use the base of a frying pan or even your fist to even out the chicken!Note 2: Marinating Time: 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. Even 30 minutes of marinating the chicken is effective. If planning to marinate for short time, poke a few holes using the tines of a fork into the thighs (no need to do this to breasts). This will help the marinade penetrate the meat in the shorter marinating time. (Don't pierce thighs if marinating for longer than 30 minutes).