Here is a chicken fajita recipe I am sure you will enjoy. Not only is this recipe quick to make, it's healthy for you, low in fat and it's easy to make. What more could you ask for? And of course it's delicious.
Did you ever wonder how to make chicken fajitas like they do in a restaurant?
There is just something special about a sizzling hot pan of Mexican fajitas coming to your table that's so appealing.
Now you can do it at home.
If you are looking for a great way to dazzle your friends with a meal, this is it.
Imagine a sizzling platter of chicken fajitas served to your table. You proceed to fill a warm flour tortilla with grilled onion, red bell pepper, zucchini and chicken that has been marinated in a delicious sauce.
Follow up with a frozen margarita and you are having a fiesta. This is good stuff.
I have all these recipes right here plus many other Mexican food recipes to please your appetite.
With our chicken fajita recipe, you will learn how to marinate fajitas with our special recipe sauce.
Then I will teach you how to prepare our chicken fajita recipe either in a cast iron pan or grilled on the barbecue.
Are you ready to get started?
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
This is a great dish to serve at a party because you can do most of the preparation for this chicken fajita recipe ahead of time leaving you free to visit with your guests.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
Will you grill your fajitas or pan fry them? The choice is yours.
Let's talk about pan frying them first. I usually use cast iron pans when I cook my chicken fajita recipe. Why?
Because when you cook the chicken first, this leaves some brown tidbits and drippings in the pan. Then when you cook the veggies, they pick up this nice flavor as well.
There is just nothing like cooking in good old cast iron. And the nice thing about cast iron is it's pretty inexpensive, you can cook on very high heat, and you never have to worry about scratching the pan. Cast iron also keeps your food warm as it retains heat so well.
I've been slowly getting away from using Teflon pans after learning more about how they can emit toxic fumes while cooking with high heat.
Common sense tells me if cooking with Teflon can kill pet birds then it's probably not doing me any good either. You can read about this here if you are interested.
For the best presentation you will need two cast iron pans. One for cooking and the other for bringing the dish to the table.
Preheat the presentation pan, or comal as it's sometimes called, to medium-high to high. When you are ready to serve the dish, place the chicken and vegetables on this hot pan for a sizzling presentation.
Preheat another 12 inch cast iron pan over medium high heat. This is the pan you are going to cook in. Sometimes I crank it up to high and then turn it down to medium.
Add about a teaspoon or so of canola oil and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
Remove the chicken to a dish to keep warm.
Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.
Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table.
Follow the directions above but don't cut the chicken into strips until after you barbecue the chicken. It's just easier to barbecue bigger pieces of meat so they don't fall through the grill.
Grill as usual over medium heat till the juices run clear. You can baste with the marinade while the chicken is cooking. Toss the marinade out after you are done basting.
Cook the vegetables the same as above in the cast iron pan. When you are ready to serve, place the meat and vegetables on that sizzling hot pan for that great presentation.
Warm a dozen flour tortillas in the oven by wrapping them in foil and placing in a 250 degree oven for a 10 to 15 minutes. Serve them in a tortilla warmer.
I like using a tortilla warmer as it does a great job keeping the tortillas warm throughout your meal and it looks very nice.
Set out bowls of guacamole, sour cream, salsa, grated cheese, and whatever you might like, for a complete Mexican meal that your guests can assemble themselves.
These could be the best fajitas yet.
You might want to complete this meal with a refreshing margarita.
Please feel free to contact me with any question you may have about any recipe on this site.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California