The holy grail of chicken marinades, perfect for chicken fajitas. Make the fajitas on the grill or sheet pans. Either way you will end up with the most flavorful, bright, and tangy chicken!
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Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Main Course
½bunchcilantrotorn roughly (½ cup packed)
1teaspoon chili powder or chili lime seasoning
For the Fajitas
1.5lbsboneless, skinless chicken breasts(whole for grill, thinly sliced for sheet pan)
3bell peppersany color
Place all marinade ingredients into a large zip top bag or bowl and mix together. Add chicken (whole breasts for grilled fajitas or thinly sliced for sheet pan fajitas). Marinate in refrigerator, preferably 2-4 hours or as little as 15 minutes if necessary.
For Grilled Fajitas:
Slice bell peppers and sweet onions. Toss the vegetables with a 2T olive oil, a few shakes of cumin and oregano, and a pinch of salt. Spread evenly on a grill pan.
Preheat the grill to about 400-450°F for about 10 min. Place the veggies and chicken on the grill and turn the heat down to medium-medium/low.
Allow the chicken to cook, flipping only once halfway through, until cooked to 165°F. Stir the peppers and onions occasionally. When cooked through, remove and let the chicken rest for a few minutes before slicing thinly, against the grain. Serve immediately on tortillas.
For Sheet Pan Fajitas:
Preheat oven to 450°F. Line two baking sheets with parchment paper if desired.
Slice bell peppers and sweet onions. Toss the vegetables with a 2T olive oil, a few shakes of cumin and oregano, and a pinch of salt. Spread evenly on one sheet pan. Spread the chicken evenly on the other sheet pan.
Bake at 450 for 15 minutes, flipping once or until the chicken is fully cooked and veggies have a little char on them. Serve immediately on tortillas.