Chicken Fajitas

Chicken Fajitas

When it comes to fajitas it's all about the marinade recipe, this a clean and healthy marinade that did not have all the preservatives that the store bought marinades had. Also, all the ingredients are simple and if you do not already have them then you can get them at a regular grocery store. 


This is extremely similar to our beef fajita recipe but the spices are toned down since chicken really absorbs the flavor of them.



  • Cooking Method

    Prep Time: 20 mins plus overnight for marinade

    Cook Time: 10-20 mins 

    Cooking Method: Grill

    Cooking Temp: Medium-High 

  • Ingredients

    • 4-6 chicken breast 
      • rule of thumb half a pound of meat per person when doing fajitas 
      • we use boneless breast but recipe will work with bone in breast or thighs
      • if you are only using 2 breast than half the recipe. You just to make sure all the meat is covered in marinade so the recipe might work for more meat


    • 1 cup of soy sauce
    • 1/2 cup of olive oil
    • 1 tsp of cumin powder
    • 1 tsp of chili powder
    • 1 tsp of paprika 
    • 2 TBS of steak rub, just a rub that has a good blend of different peppers
    • 2 TBS of Cholula hot sauce or another hot sauce
    • 1/4 cup of brown sugar
    • 4 cloves of garlic, peeled
    • 4 limes juiced
    • 1/2 cup of fresh orange juice


    Butter Garlic Sauce:

    • 1 TBS of olive oil
    • 4 cloves of garlic, peeled and minced 
    • 8 TBS of butter, we prefer to use Marigold butter 
  • Directions

    The preferred  is to marinate overnight but we totally understand if you do not have time to or just completely forgot to do it before going to bed. Totally happens to us more than we like. Thus, below I put the directions for both marinating overnight (for the overachievers) and same day (don't worry still turns out amazing!) I recommend reading the marinating overnight directions even though you are marinating the same day. I added more detail and explanation to why I do most things.

    Marinating Overnight:

    1. Combine the 1 cup of soy sauce, 1/2 cup of olive oil, 1 tsp of cumin powder, 1 tsp of chili powder, 2 TBS of steak rub, 2 TBS of Cholula, 1 tsp of paprika, and 4 peeled cloves of garlic into a blender or a large cup to use a emulsion blender.
    2. Blend until all the garlic is pureed, roughly 2-3 mins. This guarantees that you will have a good mixture of your spices and garlic throughout the marinade.
    3. Place your meat in a large bowl and pour the marinade over the meat. Using a fork stab the breast in a few places and move them around making sure each breast is coated with marinade. The stabbing will allow some of the marinade to start to soak into the breast itself.
    4. Cover the bowl and place in the refrigerator overnight
    5. Take the bowl out of the refrigerator and uncover. Pour the lime juice and 1/2 cup of orange juice over the meat and either mix everything together using a rubber spatula or your hands. The citric acid breaks down the tissue in the chicken and tenderizes it. However, if the meat is exposed to the citric acid for too long it can toughen it, fun! Typically, I like to add it about 2-4 hours before grilling it. However, that only works on Saturdays when I am home and can do it, so I usually add the lime juice and orange juice 6-9 hours before cooking the meat.


    Marinating Same Day:

    1. Combine ALL the marinade ingredients into a blender or a large cup to use a emulsion blender
    2. Blend everything together until the garlic is pureed then pour over the meat that is in large bowl that can hold everything
    3. Use a fork to stab the breast and to make sure each breast is covered in marinade! 
    4. Cover and place in the refrigerator, I recommend at least 4 hours of marinating and try no more than 9 hours. 



    1. Turn your grill on to medium to high heat
    2. Take the chicken out of the marinade and place on a cookie sheet. If you have the cooling racks that you can place inside the cookie sheet then use those. It allows the meat not to sit in the marinade that drips.
    3. Since we are grilling it, we want to remove the marinade from the meat. WHAT! I know crazy right that is the good stuff but that is why we marinade so the flavor is in the meat and not just resting on top of it. The reason why you want to do this is the olive oil in the marinade will drip and cause flare ups on the grill which usually means burned and crisp meat. Also, the brown sugar quickly burns before the meat can cook so we need to remove as much as possible.
    4. We are going to take paper towels and pat the meat dry. Flip the meat and repeat. You don't have to get it perfectly dry just try to get majority of the marinade off.
    5. Once the grill is nice and hot, then put the meat on the grill directly above the flames. Every 3 mins you will flip the meat over and cook the other side. Do this until the meat is around 160℉. (Yes, the chicken is not quite cooked yet but when you take it off the gril and let it rest the chicken will still continue to cook and the temperature raises.)
    6. Take the meat off the grill and cover for at least 10 mins to let it rest. While you let it rest, it is time to make the butter garlic sauce.


    Butter Garlic Sauce:

    1. Place the 8 TBS of butter, 1 TBS of olive oil, and the 4 cloves of garlic that is peeled and minced in a small to medium saucepan over medium to high heat. The olive oil helps the butter not burn.
    2. Sauté for 3-4 mins or until the garlic is cooked. You will see the garlic becoming a nice tan color and you will start smelling the amazing combination of garlic and butter.
    3. Once cooked, then place in bowl to the side


    Throwing Everything together:

    1. Once the chicken has time to rest then its time to cut it. Depending, on your preference chicken can be cut to whatever you like. We prefer about 1/4" inch thick pieces.
    2. Give the garlic butter sauce a good stir and pour over the cut meat.
    3. Toss the meat making sure all pieces are coated. 
    4. Enjoy!


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