A blast of authentic Asian flavors will make you question if you really ever need…
What’s better than a sizzling plate of chicken fajitas? It’s always so exciting to order at a restaurant. Now you don’t have to go out to get this great dish. These homemade grilled fajitas have the best marinade…hands down!
One order that I can never turn down at almost any restaurant is a hot plate of fajitas! Every sensation this has to offer is everything I want in front of me. I love seeing people’s heads turn at the sound of a sizzling plate flying by them in a restaurant. It’s all my favorite things – charred meats, seared vegetables and an accessory plate of Mexican toppings…what’s really not to love?
The great thing about ordering fajitas is I never feel guilty regardless of the occasion. You never have to feel like you have to miss out in a restaurant because you can choose how you feel in the moment when ordering fajitas! You want all the tortillas? Go for it! You want to hold the rice and tortillas and cheese? Great! It doesn’t matter because it’s good regardless.
I could go on for hours about fajitas, but instead, I just made them! What makes for an incredible experience at home is grilling the meat. That smoky aroma outside and the incredible rub probably made these some of the best I’ve honestly had. And that’s an homage to all the wonderful fajitas I’ve tried at restaurants.
So what are we looking for in the best fajita:
- A perfect cook – a nice char but still keeping the meat juicy and easy to bite
- The seasoning – you don’t think about this being that important but imagine having a fajita that was bland? This rub packs so much flavor with a lot of the spices you already have on hand
- The sides – The sides are easy and I highly recommend making them yourself but if you can’t, this meat and vegetable mixture pulls a lot of the weight!
- Leftovers – I make a lot of these JUST so I can enjoy them for a few days.
Please check out my other recipes that support the feast of Fajitas Four Ways:
Grilled Chicken Fajitas
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 limes zest and juice
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- ½ tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coriander ground
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 24 onces boneless, skineless chicken breasts
- salt & pepper to taste
- lime wedges to serve with
- cilantro to serve with
Peppers & Onions
- 1 tablespoon olive oil extra virgin
- 2 large bell peppers, red or green sliced
- 1 medium onion sliced
- salt and pepper to taste
- In a medium bowl combine, chili powder, garlic powder, cumin, paprika, coriander, salt, pepper, olive oils, lime and zest, and garlic. Whisk together and this will create a paste.
- Pound chicken to equal thickness with a meat mallet. Salt and pepper the chicken. Let sit in the fridge for 5-10 minutes. Remove from the fridge and rub the chicken with the fajita paste. Add to a one gallon plastic zip bag. Allow to marinate for a minimum of 30 minutes to 8 hours hours.
- Preheat the grill to medium-high heat. Add chicken to the grill and cook for 6-8 minutes on each side. Cooking times may vary based on the grill and thickness of the chicken. Use a meat thermometer and test chicken on grill to be at 165 degrees. You can remove chicken at 160 degrees, cover with foil. The internal temperature must be at least 165 degrees.
- Let rest for 5-10 minutes before slicing.
- Serve with fajita peppers and onions. Drizzle with squeeze lime juice and top with finely chopped cilantro.
- Heat a large frying pan with olive oil on medium high heat. Let heat up for 45-60 seconds. Add minced garlic and heat up for 1 minutes. Add in peppers and onions. Sautee for 5-7 minutes until onions are translucent and you can see a slight char on the vegetables. Season with salt and pepper
- Remove from heat and add to platter with other fajita ingredients.
- Fajita Vegetables
- Cauliflower Rice
- Refried Beans
- Salsa/Pico de Gallo
- Texas Caviar
- On a salad! with Greek Yogurt Ranch!