Chicken Fajita Marinade
This unbeatable Chicken Fajita Marinade is perfect for any cut of chicken, and it’s easy to prepare!
Servings: 4 servings
Cost: $10.25
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 bell 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
Notes
Note 1: I love to top this chicken with guacamole, sour cream, black beans, fresh lime, fresh cilantro, and green onions!
Note 2: You can serve this chicken with warmed tortillas or cilantro-lime rice.
Note 3: You can marinate the chicken for as little as 30 minutes, but don’t leave it for more than 4 hours.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions in freezer bags for up to 3 months.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 13.3g | Protein: 24.3g | Fat: 18g | Cholesterol: 106.6mg | Sodium: 997mg | Fiber: 3.6g | Sugar: 7g